Best Fall Harvest Pasta Recipes

HARVEST PASTA CASSEROLE

Harvest Pasta Casserole image

Make this Harvest Pasta Bake with chopped onions, red pepper and creamy butternut squash. This Harvest Pasta Bake is a tasty rigatoni pasta casserole.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

Ingredients

1 butternut squash (2 lb.), peeled, cut into 1-inch cubes
1 onion, cut lengthwise in half, then sliced crosswise
1/2 tsp. crushed red pepper
2 Tbsp. olive oil
3-1/3 cups rigatoni pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup milk
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 cup croutons, crushed

Steps:

Heat oven to 400ºF.
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.

Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 36 g, Fiber 4 g, Sugar 6 g, Protein 13 g

FALL HARVEST PASTA

Fall Harvest Pasta image

A hearty and flavorful fall pasta dish with squash and asparagus.

Provided by stronglive1

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 medium acorn squash, halved and seeded
1 tablespoon grapeseed oil, or to taste
1 pinch dried savory, or to taste
dried carrot greens to taste
salt and ground black pepper to taste
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil, or to taste
4 large cloves garlic, sliced
1 pound whole wheat penne pasta
1 (15 ounce) can white beans, rinsed and drained
2 ½ tablespoons capers, rinsed and drained

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Cut the acorn squash into thin slices and place in a casserole dish or baking pan. Add just enough grapeseed oil to coat the squash and bottom of the pan. Add savory, carrot greens, and salt to taste.
Place asparagus in a separate casserole dish or baking pan. Add just enough olive oil to coat the asparagus and bottom of the pan. Add garlic. Add savory, salt, and pepper to taste.
Place both pans in the preheated oven. Roast asparagus until tender, about 15 minutes. Roast squash until tender, about 30 minutes. Check both pans every 10 minutes and add oil as needed.
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Combine cooked penne, squash, asparagus-garlic mixture, beans, and capers in a large serving bowl. Add more olive oil, savory, carrot greens, salt, and pepper to taste.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 58.5 g, Fat 4.7 g, Fiber 8.7 g, Protein 15.9 g, SaturatedFat 0.5 g, Sodium 110.9 mg, Sugar 3.4 g