Harvest Pasta Bake

Harvest Pasta Bake
  • 1 (2 pound) butternut squash, peeled, cut into 1-inch cubes
  • 1 onion, cut lengthwise in half, then sliced crosswise
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • 3 1/3 cups rigatoni pasta, uncooked
  • 4 ounces PHILADELPHIA Cream Cheese, cubed, softened
  • 1/4 cup milk
  • 1 (8 ounce) package KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
  • 1/4 cup croutons, crushed


  1. Heat oven to 400 degrees F.
  2. Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
  3. Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
  4. Bake 20 min. or until heated through.

05/21/2018
Harvest Pasta Bake, recipe PT15M PT1H 5 455 calories

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