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Your family will love this dish made with a creamy butternut squash sauce, rigatoni pasta, and Italian cheeses and baked to perfection.
Prep 20 mins Cook: 1hr Total: 1hr20 mins Servings: 8 Yield: 8 servings
Harvest Pasta Bake with PHILADELPHIA Cooking Creme
1 (2 pound) butternut squash peeled and cut into 1-inch cubes
1 red onion cut into 1 inch pieces
¼ teaspoon crushed red pepper
2 tablespoons olive oil
4 cups rigatoni pasta uncooked
1 (10 ounce) tub Philadelphia Italian Three Cheese Cooking Creme
2 cups KRAFT 4 Cheese Italiano Shredded Cheese divided
Tips Step 1 Heat oven to 400 degrees F. Step 2 Combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray. Step 3 Bake 30 to 40 min. or until squash is tender. Meanwhile cook pasta as directed on package omitting salt. Step 4 Drain pasta reserving 1/3 cup cooking water. Add to squash mixture with Cooking Creme reserved water and 1 cup shredded cheese; mix lightly. Top with remaining shredded cheese. Step 5 Bake 20 min. or until heated through.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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