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Harvest Pasta Bake with PHILADELPHIA Cooking Creme

Harvest Pasta Bake with PHILADELPHIA Cooking Creme

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Your family will love this dish made with a creamy butternut squash sauce, rigatoni pasta, and Italian cheeses and baked to perfection.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



  1. Heat oven to 400 degrees F.
  2. Combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray.
  3. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
  4. 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.
  5. Bake 20 min. or until heated through.
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As is, this makes a good base recipe and would only get about 3 stars as it is quite bland. Roasted squash and onion with lots of garlic and chopped red pepper, then added 6 oz fresh baby spinach when combining all ingredients before putting back in the oven. I used Savory Garlic cooking creme and rotini because that's what I had on hand. Couldn't find the Touch of Philly cheese, so I used a store brand cheddar blend. Overall, I enjoyed this meal but feel that I should keep playing with it to make it a true 5 star recipe.


Great recipe. I had leftover squash and this was the perfect way to use it up. Did not have three cheese so used regular cream cheese.


Made it tonight for supper, both myself and my boyfriend enjoyed it. The butternut squash was sweet and tender, but I thought it was too much of the same taste. It would be better as a side instead of an entree. We also enjoy spicy food so we served up with spicy chili sauce. I was thinking "potluck dish" when I was eating it.