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