Harvest Pasta Bake

By á-32809

Ingredients

• 1 butternut squash (2 lb.) -- peeled, cut into 1-inch cubes
• 1 onion -- cut lengthwise in half, then sliced crosswise
• 1/2 teaspoon crushed red pepper
• 2 Tbsp. olive oil
• 8 ounces (1/2 of 16-oz. pkg.) rigatoni pasta (3-1/3 cups) -- uncooked
• 1/2 cup PHILADELPHIA Original Cooking Creme
• 1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA -- divided
• 1/4 cup croutons -- crushed

Details

Servings 8

Preparation

Step 1

1. HEAT oven to 400ºF.

2. 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.

3. DRAIN pasta, reserving 1/2 cup cooking water. Add to squash mixture with cooking creme and 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.

4. BAKE 20 min. or until heated through.