Harvest Pasta Bake - cooking recipe

Ingredients

1 (2 pound) butternut squash, peeled, cut into 1-inch cubes
1 onion, cut lengthwise in half, then sliced crosswise
1/2 teaspoon crushed red pepper
2 tablespoons olive oil
3 1/3 cups rigatoni pasta, uncooked
4 ounces PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup milk
1 (8 ounce) package KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 cup croutons, crushed

Preparation

Heat oven to 400 degrees F.
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; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
Bake 20 min. or until heated through.