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Harvest Pasta Bake

Harvest Pasta Bake

  • Prep

    20 m
  • Ready In

    1 h 20 m
Kraft Natural Shredded Cheese

Kraft Natural Shredded Cheese

Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Heat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Bake 20 min. or until heated through.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

eruiz22
16

eruiz22

2/21/2012

This was such a hit with my boyfriend, we both enjoyed it so much! I just thickened some milk instead of using that Philadelphia business though.

Carolina
1

Carolina

1/31/2013

This was awful. I love all the ingredients but it didn't work out together for me! The addition of the Cooking Creme is what didn't work. I followed the directions to a T.

Creativityrulesx
1

Creativityrulesx

1/9/2013

I made this with my boyfriend and he wouldn't touch it. I tried it and i pretty much had to put the whole thing of Cooking Cream in it, it was so bland. I did have to alter the ingredients a little. I put zucchini, mushrooms and red peppers in it. I also put a little salt and pepper, but apparently not enough. If I ever make something like this again, I would probably choose a completely different recipe.

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