Harvest Pasta Casserole

Ingredients

• 2 lb butternut squash peeled cut into 1-inch cubes
• 8 oz three cheese shredded with a touch of philadelphia, divided kraft
• 4 oz philadelphia cream cheese cubed softened ()
• 0.3 cup croutons crushed
• 0.5 tsp pepper red crushed
• 0.3 cup milk 
• 2 Tbsp olive oil 
• 1  onion sliced
• 3.3 cups rigatoni pasta uncooked

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 400F.
2. Combine first 4 ingredients in 13x9-inch baking dish.
3. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
4. Drain pasta; return to pan.
5. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended.
6. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
7. Bake 20 min. or until heated through.