Harvest Pasta Bake with PHILADELPHIA Cooking Creme Popular Recipes

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Harvest Pasta Bake with PHILADELPHIA Cooking Creme

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

Ingredients :

1 (2 pound) butternut squash, peeled and cut into 1-inch cubes
1 red onion, cut into 1 inch pieces
1/4 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

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

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.

Notes :

Garnish with 1 Tbsp. chopped fresh basil just before serving.
Thoroughly drain cooked pasta because excess water clinging to the pasta will dilute any sauce that you add.
Nutrition Information Per Serving: 320 calories, 14g total fat, 7g saturated fat, 30mg cholesterol, 390mg sodium, 36g carbohydrate, 4g dietary fibre, 6g sugars, 14g protein, 120%DV vitamin A, 25%DV vitamin C, 25%DV calcium, 10%DV iron.

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