Harvest Pasta Bake

Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 360 Calories

Ingredients

• ¼ cup milk
• 2 tablespoons olive oil
• ½ teaspoon crushed red pepper
• 1 (2 pound) butternut squash, peeled, cut into 1-inch cubes
• 1 onion, cut lengthwise in half, then sliced crosswise
• 3 ⅓ cups rigatoni pasta, uncooked
• 4 ounces PHILADELPHIA Cream Cheese, cubed, softened
• ¼ cup croutons, crushed

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

Step 4

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.