Photo: Eaters Collective
Harvest Pasta Bake with PHILADELPHIA Cooking Creme
7 ingredients
20 min + 1 hr
8 servings
openrecipes
"Your family will love this dish made with a creamy butternut squash sauce, rigatoni pasta, and Italian cheeses and baked to perfection."
Estimated Nutrition (whole recipe, rough)
504
Calories
16g
Protein
25g
Fat
55g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (2 pound) butternut squash, peeled and cut into 1-inch cubes
- 1 red onion, cut into 1 inch pieces
- 1/4 teaspoon crushed red pepper
- 2 tablespoons olive oil
- 4 cups rigatoni pasta, uncooked
- 1 (10 ounce) tub Philadelphia Italian Three Cheese Cooking Creme
- 2 cups KRAFT 4 Cheese Italiano Shredded Cheese, divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes