Harvest Pasta Bake

By doodanger

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

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.