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Main dishes

Harvest Pasta Casserole

Harvest Pasta Bake recipe
photo by:kraft
Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.
time
prep:
20 min
total:
1 hr 20 min
servings
total:
8 servings, 1 cup each
More great cheese recipes

What You Need

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

Make It

HEAT oven to 400ºF.

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.

Kraft Kitchens Tips

Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Special Extra
Garnish with 1 Tbsp. chopped fresh parsley before serving.
Substitute
For less heat, substitute dried thyme leaves for the crushed red pepper.
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