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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins

Ingredients

• 2 tablespoons olive oil
• ¼ teaspoon crushed red pepper
• 1 (2 pound) butternut squash, peeled and cut into 1-inch cubes
• 1 red onion, cut into 1 inch pieces
• 4 cups rigatoni pasta, uncooked
• 1 (10 ounce) tub Philadelphia Italian Three Cheese Cooking Creme
• 2 cups KRAFT 4 Cheese Italiano Shredded Cheese, divided

Recipe Instructions

Step 1

Bake 20 min. or until heated through.

Step 2

Heat oven to 400 degrees F.

Step 3

Combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray.

Step 4

Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.

Step 5

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.