Best Harvest Pasta Bake Recipes

HARVEST PASTA BAKE WITH PHILADELPHIA COOKING CREME

Harvest Pasta Bake with PHILADELPHIA Cooking Creme image

Your family will love this dish made with a creamy butternut squash sauce, rigatoni pasta, and Italian cheeses and baked to perfection.

Provided by Philadelphia Cooking Creme

Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada

Time 1h20m

Yield 8

Number Of Ingredients 7

Ingredients

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

Harvest Pasta Bake image

Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.

Provided by Kraft

Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 (2 pound) butternut squash, peeled, cut into 1-inch cubes
1 onion, cut lengthwise in half, then sliced crosswise
½ teaspoon crushed red pepper
2 tablespoons olive oil
3 ⅓ cups rigatoni pasta, uncooked
4 ounces PHILADELPHIA Cream Cheese, cubed, softened
¼ cup milk
1 (8 ounce) package KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
¼ cup croutons, crushed

Steps:

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.

Nutrition Facts : Calories 360 calories, Carbohydrate 40.8 g, Cholesterol 46.8 mg, Fat 17.6 g, Fiber 3.9 g, Protein 12.8 g, SaturatedFat 9.1 g, Sodium 265.8 mg, Sugar 5.1 g

HARVEST PASTA BAKE

Harvest Pasta Bake image

How to make Harvest Pasta Bake

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

1 butternut squash (2 lb.), peeled, cut into 1-inch cubes
1 onion, cut lengthwise in half, then sliced crosswise
1/2tsp. crushed red pepper
2Tbsp. olive oil
8oz. (1/2 of 16-oz. pkg.) rigatoni pasta (3-1/3 cups), uncooked
1/2cup PHILADELPHIA Original Cooking Creme
1pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
1/4cup 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, reserving 1/2 cup cooking water. Add to squash mixture with cooking creme and 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
BAKE 20 min. or until heated through.