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My review
Harvest Pasta Bake with PHILADELPHIA Cooking Creme
PHILADELPHIA Cooking Creme
"Your family will love this dish made with a creamy butternut squash sauce, rigatoni pasta, and Italian cheeses and baked to perfection."
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Ingredients
1 h 20 m servingsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Heat oven to 400 degrees F.
- Combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray.
- Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
- 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.
- Bake 20 min. or until heated through.
Footnotes
- Special Extra:
- Garnish with 1 Tbsp. chopped fresh basil just before serving.
- Cooking Know-How:
- 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 fat, 7g saturated fat, 30mg cholesterol, 390mg sodium, 36g carbohydrate, 4g dietary fibre, 6g sugars, 14g protein, 120%DV vitamin A, 25%DV vitamin C, 25%DV calcium, 10%DV iron.
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9/12/2013
As is, this makes a good base recipe and would only get about 3 stars as it is quite bland. Roasted squash and onion with lots of garlic and chopped red pepper, then added 6 oz fresh baby spinac...
12/14/2013
Great recipe. I had leftover squash and this was the perfect way to use it up. Did not have three cheese so used regular cream cheese.
11/22/2013
Made it tonight for supper, both myself and my boyfriend enjoyed it. The butternut squash was sweet and tender, but I thought it was too much of the same taste. It would be better as a side inst...