Saturday, December 22, 2012

Harvest Pasta Bake Recipes

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
8 ounces rigatoni pasta, uncooked
1/2 ounce PHILADELPHIA Original Cooking
1 (8 ounce) package KRAFT Shredded
Three Cheese with a Touch of
1/4 cup croutons, crushed
1. Heat oven to 400 degrees F. 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.
2. 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.
3. Bake 20 min. or until heated through.