Harvest Pasta Bake

By Nanasjoy

Ingredients

• 1 butternut squash (2 lb.), peeled, cut into 1-inch cubes
• 1 red onion , cut into 1-inch pieces
• 1/4 tsp. crushed red pepper
• 2 Tbsp. olive oil
• 4 cups rigatoni pasta , uncooked
• 1 tub (270 g) Philadelphia Italian Three Cheese Cooking Creme
• 2 cups Kraft 4 Cheese Italiano Shredded Cheese , divided

Details

Servings 8
Preparation time 20mins
Cooking time 80mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 400ºF.

Combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray.

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

Drain pasta, reserving 1/3 cup cooking water. Add to squash mixture with Cooking Creme, reserved water and 1 cup shredded cheese; mix lightly. Top with remaining shredded cheese.

Bake 20 min. or until heated through.