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Harvest Pasta Bake

Prep Time: 20 minutes

Cook Time: 1 hour

Servings: 6

A great autumnal casserole with butternut squash and rigatoni pasta.

Ingredients

  1 butternut squash (2 lb.), peeled, cut into 1-inch cubes

  1 onion, cut lengthwise in half, then sliced crosswise

  1/2 tsp crushed red pepper

  2 Tbs olive oil

  8 oz (1/2 of 16-oz. pkg.) rigatoni pasta, (3-1/3 cups) uncooked

  1/2 cup PHILADELPHIA Original Cooking Cream

  1 pkg (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

  1/4 cup croutons, crushed

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Directions

HEAT oven to 400ºF.

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.

DRAIN pasta; reserving 1/2 cup cooking water. Add to squash mixture with cooking cream and 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.

BAKE 20 min. or until heated through.