Harvest Bake

(from mdauphin’s recipe box)

Source: Kraft Foods

Prep time: 20 minutes
Cook time: 60 minutes
Serves 8 people

Ingredients

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

Directions

  1. HEAT oven to 400ºF.

  2. COMBINE first 4 ingredients in 13×9-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.

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