Back to Harvest Pasta Bake

Print Options

Harvest Pasta Bake Recipe

Harvest Pasta Bake Recipe

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. YIELD:8 servings


  • 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


  • 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.