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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
Details
Servings 8
Preparation time 20mins
Cooking time 80mins
Adapted from kraftrecipes.com
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.
Kraft Kitchens Tips
Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.
Special Extra: Garnish with 1 Tbsp. chopped fresh parsley before serving.
Substitute: For less heat, substitute dried thyme leaves for the crushed red pepper.
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