Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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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