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Harvest Pasta Bake With Philadelphia Cooking Creme

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Recipe Summary Harvest Pasta Bake With Philadelphia Cooking Creme

Your family will love this dish made with a creamy butternut squash sauce, rigatoni pasta, and Italian cheeses and baked to perfection.

Ingredients | Philadelphia Chickens Book

1 (2 pound) butternut squash, peeled and cut into 1-inch cubes

1 red onion, cut into 1 inch pieces

¼ teaspoon crushed red pepper

2 tablespoons olive oil

4 cups rigatoni pasta, uncooked

1 (10 ounce) tub Philadelphia Italian Three Cheese Cooking Creme

2 cups KRAFT 4 Cheese Italiano Shredded Cheese, divided

Directions

Heat oven to 400 degrees F.

Combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray.

Bake 30 to 40 min. 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 Creme, reserved water and 1 cup shredded cheese; mix lightly. Top with remaining shredded cheese.

Bake 20 min. or until heated through.

Garnish with 1 Tbsp. chopped fresh basil just before serving.

Thoroughly drain cooked pasta because excess water clinging to the pasta will dilute any sauce that you add.

Nutrition Information Per Serving: 320 calories, 14g total fat, 7g saturated fat, 30mg cholesterol, 390mg sodium, 36g carbohydrate, 4g dietary fibre, 6g sugars, 14g protein, 120%DV vitamin A, 25%DV vitamin C, 25%DV calcium, 10%DV iron.

Info | Philadelphia Chickens Book

prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 8 Yield: 8 servings

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