HARVEST PASTA BAKE

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Harvest Pasta Bake image

How to make Harvest Pasta Bake

Provided by @MakeItYours

Number Of Ingredients 8

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.

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