Harvest Pasta Bake

Name: Harvest Pasta Bake
Ingredients: 1 (2 pound) butternut squash, peeled, cut into 1-inch cubes; 1 onion, cut lengthwise in half, then sliced crosswise; 1/2 teaspoon crushed red pepper; 2 tablespoons olive oil; 3 1/3 cups rigatoni pasta, uncooked; 4 ounces PHILADELPHIA Cream Cheese, cubed, softened; 1/4 cup milk; 1 (8 ounce) package KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided; 1/4 cup croutons, crushed

9 ingredients

4 steps

Ingredients

1 (2 pound) butternut squash, peeled, cut into 1-inch cubes
1 onion, cut lengthwise in half, then sliced crosswise
1/2 teaspoon crushed red pepper
2 tablespoons olive oil
3 1/3 cups rigatoni pasta, uncooked
4 ounces PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup milk
1 (8 ounce) package KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 cup croutons, crushed

Directions

1

Heat oven to 400 degrees F.
2

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.
3

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.
4

Bake 20 min. or until heated through.