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Harvest Pasta Bake

 Harvest Pasta Bake
Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds. Recipe provided by KRAFT®
8 ServingsPrep: 20 min. Total: 1 Hour 20 min.


  • 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


  • HEAT oven to 400°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. Yield: 8 servings.

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Harvest Pasta Bake (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.