Harvest Pasta Casserole

By á-8559

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

Preparation

Step 1

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.