Harvest Pasta Bake Recipes

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

8 ounces rigatoni pasta, uncooked 1/2 ounce PHILADELPHIA Original Cooking Creme 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. 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.