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