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Harvest Pasta Bake Recipe
Harvest Pasta Bake Recipe photo by KRAFT

Harvest Pasta Bake Recipe

Publisher Photo
Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.
Recipe provided by KRAFT®
TOTAL TIME: Prep: 20 min. Total: 1 Hour 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Total: 1 Hour 20 min.
MAKES: 8 servings

Ingredients

  • 1 butternut squash (2 lb.), peeled, cut into 1-inch cubes
  • 1 onion, cut lengthwise in half, then sliced crosswise
  • 1/2 teaspoon crushed red pepper
  • 2 teaspoons olive oil
  • 3-1/3 cups rigatoni pasta, uncooked
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, cubed, softened
  • 1/4 cup milk
  • 1 package (8 oz.) KRAFT® Shredded Three Cheese with a TOUCH OF PHILADELPHIA®
  • 1/4 cup croutons, crushed

Directions

  1. HEAT oven to 400°F.
  2. 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.
  3. 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.
  4. BAKE 20 min. or until heated through. Yield: 8 servings.
Originally published as Harvest Pasta Bake in KRAFT® Natural Shredded Cheese 2014

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