Comida Kraft
Recipe Box

Harvest Pasta Casserole

(13) 11 Reviews
Prep Time
Total Time

8 servings, 1 cup each

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

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What You Need

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Make It

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  • 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.


Prepare using PHILADELPHIA Neufchatel Cheese.

Special Extra

Garnish with 1 Tbsp. chopped fresh parsley before serving.


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


  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
Calories 400
% Daily Value
Total fat 18g
Saturated fat 9g
Cholesterol 50mg
Sodium 260mg
Carbohydrate 46g
Dietary fiber 4g
Sugars 7g
Protein 14g
Vitamin A 210 %DV
Vitamin C 20 %DV
Calcium 25 %DV
Iron 10 %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

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  • JOELLE12000 |

    Heed the reviews. Very bland. even looking at the ingredient list should tell you that it is going to turn out bland.

  • Buchange |

    Mentions red pepper in the description and picture but not in ingredients. Only crushed red pepper. How much?

  • autunm88 |