BCL - Harvest Pasta Bake with PHILADELPHIA Cooking Creme You Have To Try

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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 reduce into 1-inch cubes
1 red onion, reduce into 1 inch portions
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
4 cups rigatoni pasta, raw
1 (10 ounce) tub Philadelphia Italian Three Cheese Cooking Creme
2 cups KRAFT 4 Cheese Italiano Shredded Cheese, divided

Instructions :

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

Heat oven to 400 degrees F.
Combine first 4 substances in 13x9-inch baking dish sprayed with cooking spray.
Bake 30 to 40 min. Or till squash is soft. Meanwhile, prepare dinner pasta as directed on package, omitting salt.
Drain pasta, reserving 1/3 cup cooking water. Add to squash aggregate with Cooking Creme, reserved water and 1 cup shredded cheese; mix gently. Top with remaining shredded cheese.
Bake 20 min. Or till heated through.

Notes :

Garnish with 1 Tbsp. Chopped sparkling basil just earlier than serving.
Thoroughly drain cooked pasta due to the fact extra water clinging to the pasta will dilute any sauce that you add.
Nutrition Information Per Serving: 320 calories, 14g overall fat, 7g saturated fat, 30mg cholesterol, 390mg sodium, 36g carbohydrate, 4g dietary fibre, 6g sugars, 14g protein, 120percentDV vitamin A, 25percentDV nutrition C, 25%DV calcium, 10%DV iron.

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