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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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400 degrees F.

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  • 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.

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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Reviews (5)

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Most helpful positive review

Rating: 4 stars
09/12/2013
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 spinach when combining all ingredients before putting back in the oven. I used Savory Garlic cooking creme and rotini because that's what I had on hand. Couldn't find the Touch of Philly cheese so I used a store brand cheddar blend. Overall I enjoyed this meal but feel that I should keep playing with it to make it a true 5 star recipe. Read More
(3)

Most helpful critical review

Rating: 3 stars
11/23/2013
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 instead of an entree. We also enjoy spicy food so we served up with spicy chili sauce. I was thinking "potluck dish" when I was eating it. Read More
(1)
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/12/2013
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 spinach when combining all ingredients before putting back in the oven. I used Savory Garlic cooking creme and rotini because that's what I had on hand. Couldn't find the Touch of Philly cheese so I used a store brand cheddar blend. Overall I enjoyed this meal but feel that I should keep playing with it to make it a true 5 star recipe. Read More
(3)
Rating: 5 stars
09/10/2013
Made it last night had left over Butternut Squash. Was easy and fast to make and it was a hit with my daughter and my husband. I will definitely make this again maybe make some additions to change it up here and there but it is not necessary for it to taste any better. Very good! Read More
(1)
Rating: 3 stars
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 instead of an entree. We also enjoy spicy food so we served up with spicy chili sauce. I was thinking "potluck dish" when I was eating it. Read More
(1)
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Rating: 5 stars
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. Read More
(1)
Rating: 5 stars
01/13/2019
This came out well. I ended up making it two nights in a row. I made it slightly different because I had to substitute regular cream cheese italian seasoning for the cooking creme. I put the squash onion red pepper and italian seasoning in the pan with oil covered in the oven 30 minutes. At that time I took it out added the cream cheese cut in cubes returned it to the oven and started the pasta cooking. When pasta was ready I took it out mixed it all up with 1/2 of the shredded cheese then added the pasta mixed it up and topped with cheese. I then returned it to the oven about 15 minutes to melt the cheese. On the second try the only thing I did differently was I realized the squash ended up mashed so I just ran it through the mandolin slicer. It seemed to cook faster being in smaller pieces. Read More
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