BCL - Harvest Pasta Bake with PHILADELPHIA Cooking Creme Best Family Recipes

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Harvest Pasta Bake with PHILADELPHIA Cooking Creme

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

Ingredients :

• 1 (2 pound) butternut squash, peeled and cut into 1-inch cubes
• 1 crimson onion, cut into 1 inch pieces
• 1/four teaspoon crushed purple pepper
• 2 tablespoons olive oil
• four cups rigatoni pasta, raw
• 1 (10 ounce) bath Philadelphia Italian Three Cheese Cooking Creme
• 2 cups KRAFT four Cheese Italiano Shredded Cheese, divided

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

• Heat oven to 400 tiers F.
• Combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray.
• Bake 30 to forty min. Or till squash is gentle. Meanwhile, prepare dinner pasta as directed on package deal, omitting salt.
• Drain pasta, booking 1/three cup cooking water. Add to squash mixture with Cooking Creme, reserved water and 1 cup shredded cheese; blend lightly. Top with closing shredded cheese.
• Bake 20 min. Or until heated thru.

Notes :

• Garnish with 1 Tbsp. Chopped sparkling basil simply 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 fats, 7g saturated fat, 30mg cholesterol, 390mg sodium, 36g carbohydrate, 4g dietary fibre, 6g sugars, 14g protein, 120percentDV nutrition A, 25p.CDV nutrition C, 25percentDV calcium, 10%DV iron.

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