Harvest Pasta Casserole

Name: Harvest Pasta Casserole
Prep time: 20 min
Total time: 1 h 20 min
Yield: 8 servings, 1 cup each
Ingredients: 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

View All Images Add a Photo

Recipe by Kraft

Prep Time

20
min.

Total Time

1
hr.

20
min.

Servings

8 servings, 1 cup each

Make this Harvest Pasta Bake with chopped onions, red pepper and creamy butternut squash. This Harvest Pasta Bake is a tasty rigatoni pasta casserole.

What You Need

Showing deals in -1, -1 -1

Show Deals

Change Zip

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

Select All

Add To Shopping List

Make It

Tap or click steps to mark as complete

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.

Add to Recipe Box

View Recipe Card

Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Special Extra

Garnish with 1 Tbsp. chopped fresh parsley before serving.

Substitute

Prepare using shredded KRAFT Sharp Cheddar Cheese.

Substitute

For less heat, substitute dried thyme leaves for the crushed red pepper.

Servings

8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories	340

Total fat	18g
Saturated fat	9g
Cholesterol	40mg
Sodium	260mg
Carbohydrate	36g
Dietary fiber	4g
Sugars	6g
Protein	13g
% Daily Value
Vitamin A	140 %DV
Vitamin C	4 %DV
Calcium	4 %DV
Iron	8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by abbyz2000 from This turned out a little dry for me, I'll have to add more milk next time. 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.

Date published: 2013-10-08

Rated 4 out of 5 by neha929 from I made this dish last night and it was delicious! 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!

Date published: 2013-02-27

Rated 2 out of 5 by MelLei from I made this for dinner. 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.

Date published: 2013-11-05

Rated 5 out of 5 by sully2003 from My husband asked me to try this recipe....I was very reluctant. 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!

Date published: 2012-12-06

Rated 4 out of 5 by brookestahl1 from It became a very tasty main course when I added some seasoned pulled pork. 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!

Date published: 2013-01-25

Rated 4 out of 5 by cjlewis65 from Squash came out perfectly cooked. Squash came out perfectly cooked. Very tasty. A little too spicy for my 13-month old twins but I will definitely make it again

Date published: 2012-05-01

Rated 2 out of 5 by joelle12000 from Heed the reviews. Heed the reviews. Very bland. even looking at the ingredient list should tell you that it is going to turn out bland.

Date published: 2015-09-01

Rated 5 out of 5 by PStutz from This recipe is awsome! This recipe is awsome! I have made this three times now and it gets better everytime.

Date published: 2012-02-26