Harvest Pasta Bake

1 butternut squash (2 lb.), peeled, cut into 1-inch cubes
1 red onion, cut lengthwise in half, then sliced crosswise
1/2 tsp. crushed red pepper
2 Tbsp. olive oil
8 oz. (1/2 of 1 lb. pkg.) rigatoni pasta, uncooked
1/2 cup cream cheese
1 pkg. (8 oz.) shredded cheese, divided
1/4 cup croutons, crushed

Heat oven to 400ºF. Combine first 4 ingredients in 13×9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.

Drain pasta, reserving 1/2 cup cooking water. Add to squash mixture with cream cheese and 1 cup of shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese. Bake 20 min. or until heated through.

Kraft: Harvest Pasta Bake

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