Best Harvest Pasta Bake With Philadelphia Cooking Creme Recipes

Harvest Pasta image

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 pound uncooked spiral pasta
1 tablespoon olive oil
1-1/2 cups thinly sliced green onions
3 garlic cloves, minced
1 teaspoon fennel seed
1 can (12 ounces) evaporated skim milk
1/2 cup 1% milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) solid-pack pumpkin
3 cups cubed cooked turkey
1-1/4 cups dried cranberries
1/4 cup grated Parmesan cheese
Chopped fennel fronds, optional

Steps:

Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended., Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through., Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately.

Nutrition Facts :

Harvest Pasta Bake with PHILADELPHIA Cooking Creme image

Provided by Philadelphia Cooking Creme

Time 1h20m

Yield 8

Number Of Ingredients 7

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

Steps:

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.

Harvest Pasta Bake with PHILADELPHIA Cooking Creme image

Provided by PHILADELPHIA Cooking Creme

Time 1h20m

Yield 8

Number Of Ingredients 7

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

Steps:

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.