Harvest Pasta Bake With Philadelphia Cooking Creme

Ingredients

• Servings: 8
• 1 (2 pound) butternut squash, peeled and cut into 1-inch cubes
• 1 red onion, cut into 1 inch pieces
• 1/4 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat oven to 400 degrees f.
• combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray.
• bake 30 to 40 min. or until squash is tender. meanwhile, cook pasta as directed on package, omitting salt.
• 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.
• bake 20 min. or until heated through.