harvest pasta bake

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• heat oven to 400 degrees f.
• 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.
• 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.
• bake 20 min. or until heated through.