Harvest Pasta Bake
By doodanger
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Ingredients
- 1 butternut squash (2lb.) peeled, cut into 1 inch cubes
- 1 red onion, cut lengthwise in half, then sliced crosswise
- 1/4 tsp. crushed red pepper
- 2 tbsp. olive oil
- 4 cups rigatoni pasta, uncooked
- 1 tub Philadelphia Italian three cheese cooking crème
- 2 cups kraft four cheese italiano shredded cheese, divided
Details
Preparation
Step 1
Heat oven to 400F
Combine first 4 ingredients in 13x9 inch baking pan. Bake 30 to 40 minutes 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 crème, cooking water and 1 cup shredded cheese; mix lightly. Top with remaining shredded cheese.
Bake 20 minutes or until heated through.
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