Harvest Pasta Bake With Philadelphia Cooking Creme - cooking recipe

Ingredients

1 (2 pound) butternut squash, peeled and cut into 1-inch cubes
1 red onion, cut into 1 inch pieces
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
4 cups rigatoni pasta, uncooked
1 (10 ounce) tub Philadelphia Italian Three Cheese Cooking Creme
2 cups KRAFT 4 Cheese Italiano Shredded Cheese, divided

Preparation

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.