Harvest Pasta bake-Mayo Clinic Health System

Harvest Pasta Bake

Time Prep: 20 minutes

Total: 1 hour 20 minutes

Servings Total: 8 servings

What You Need:

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

Tbsp.  olive oil

8

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

1/2

cup  Original Cooking Creme

1

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

1/4

cup  croutons, crushed

Make It:

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 creme and 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.

BAKE 20 min. or until heated through.

Purchase

Butternut squash

Rigatoni pasta

Cooking cream

Shredded cream cheese

Pantry

Onion

Crushed red pepper

Olive oil

Croutons

Nutrition

Calories

 320

Total fat

 15 g

Saturated fat

 7 g

Cholesterol

 35 mg

Sodium

 320 mg

Carbohydrate

 36 g

Dietary fiber

 4 g

Sugars

 6 g

Protein

 12 g

Vitamin A

 210 %DV

Vitamin C

 20 %DV

Calcium

 25 %DV

Iron

 10 %DV