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