Main dishes

Harvest Pasta Casserole

(10)

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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

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What You Need

butternut squash (2 lb.), peeled, cut into 1-inch cubes

onion, cut lengthwise in half, then sliced crosswise

1/2

tsp. crushed red pepper

Tbsp. olive oil

3-1/3

cups rigatoni pasta, uncooked

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened

1/4

cup milk

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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MelLei

posted:

11/4/2013

I made this for dinner. I've never cooked with butternut squash but I love squash so I thought I give it a try. I will not make this again. I read it was dry so I added 1/4c more milk (1/2c total) and it was still dry. Very little flavor. I made it exactly as the recipe called. Very bland. Definitely missing something.

abbyz2000

posted:

10/8/2013

This turned out a little dry for me, I'll have to add more milk next time. I didn't have the cheese it called for so I used Cheddar. I didn't add the crushed red peppers since I was cooking for a child. What are the large red ingredients in the picture? It doesn't call for anything red except the crushed pepper. It would probably taste great with bell peppers. My 3 yr old took a bite and did the cliche, "Mmmmmm" and rubbed her tummy. It wasn't as gooey as the picture shows, maybe I'll cut down on the baking time next time. Just 10 minutes instead of 20 in the last segment.

neha929

posted:

2/27/2013

I made this dish last night and it was delicious! I added 3 diced cloves of garlic in my pan with the squash and onion, drizzled olive oil over the top, and added plenty of dried thyme and rosemary. I also used whole wheat noodles, Italian Herbs and Cheese flavored cooking creme instead of plain, bread crumbs rather than crushed croutons, and added fresh spinach. It was very flavorful and the squash was the perfect texture! Will definitely make this again!

a cook

posted:

1/25/2013

It became a very tasty main course when I added some seasoned pulled pork. I also froze half for a future meal... heated up nicely!

sully2003

posted:

12/5/2012

My husband asked me to try this recipe....I was very reluctant. So to please my man I made it and surprisingly it was AWESOME! It is a recipe that I have added to my personal recipe of my favorites!

carrie_southerland

posted:

5/1/2012

Squash came out perfectly cooked. Very tasty. A little too spicy for my 13-month old twins but I will definitely make it again

Leslie4211208

posted:

4/21/2012

Fantastic. Not heavy but filling. Very very good. We loved it.

PStutz

posted:

2/26/2012

This recipe is awsome! I have made this three times now and it gets better everytime.