Wednesday, May 16, 2012

Harvest Pasta Bake

If you don’t already subscribe to Kraft Foods emails, go sign up now.  Every few days I receive delicious recipe ideas right to my inbox.  Which is where I found this new recipe.  I’ve been trying to make a big pasta dish at the beginning of each week in order to get some good (and cheap) lunches for the week.  I selected this one because I love squash and already had cooking crème at home.  Credit for this meal goes completely to hubs.  I feel asleep watching the news this night, so he took over dinner.  Of course, the one change he made was adding meat to this veggie dish.  He cooked ground Italian sausage and added it to the mixture before it was topped with croutons and cheese.  I have to admit, the meat (and red pepper) added a great kick to the pasta.  I enjoyed this dish for dinner and for lunch throughout the week.  This will definitely be made again, next time I might even add zucchini to it!

                                                   Harvest Bake  
                                            Courtesy of  Kraft Foods 

What You Need

    1 butternut squash (2 lb.), peeled, cut into 1-inch cubes
    1 onion, cut lengthwise in half, then sliced crosswise
    1/2 tsp. crushed red pepper
    2Tbsp. olive oil
    8 oz. (1/2 of 16-oz. pkg.) rigatoni pasta (3-1/3 cups), uncooked
    1/2 cup PHILADELPHIA Original Cooking Creme
    1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF    PHILADELPHIA, divided
    1/4 cup croutons, crushed

Make It

    HEAT oven to 400ºF.

    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, reserving 1/2 cup cooking water. Add to squash mixture with cooking creme and 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.

    BAKE 20 min. or until heated through.
    Kraft Kitchens Tips

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