Fish Friday Fun Presents Today’s Recipe

Harvest Pasta Bake with Philadelphia cooking crème

Ingredients

·      
1 (2 pound) butternut squash, peeled and cut into 1-inch cubes

·        

1 red onion, cut into 1 inch pieces

·        

1/4 teaspoon crushed red pepper

·        

2 tablespoons olive oil

·      
4 cups rigatoni pasta, uncooked

·        

1 (10 ounce) tub Philadelphia Italian Three Cheese Cooking Creme

·        

2 cups KRAFT 4 Cheese Italiano Shredded Cheese, divided

Directions

1.     Heat oven to 400 degrees F.

2.     Combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray.

3.     Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.

4.     Drain pasta, reserving 1/3 cup cooking water. Add to squash mixture with Cooking Creme, reserved water and 1 cup shredded cheese; mix lightly. Top with remaining shredded cheese.

5.     Bake 20 min. or until heated through.

-purse