Harvest Pasta Bake

• 1 butternut squash (2 lb./900 g), peeled, cut into 1-inch cubes
• 1 red onion, cut into 1-inch pieces
• 1/4 tsp. crushed red pepper
• 2 Tbsp. olive oil
• 4 cups rigatoni pasta, uncooked
• 3/4 cup Philadelphia Cream Cheese Product
• 1/4 cup milk
• 1 clove garlic, minced
• 2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided

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.
4. or until squash is tender.
5. Meanwhile, cook pasta as directed on package, omitting salt.
6. Drain pasta, reserving 1/3 cup cooking water.
7. Mix cream cheese product, milk and garlic until blended.
8. Add to vegetable mixture in baking dish along with the pasta, reserved cooking water and 1 cup shredded cheese; mix lightly.
9. Top with remaining shredded cheese.
10. Bake 20 min.
11. or until heated through.

butternut, red onion, red pepper, olive oil, rigatoni pasta, philadelphia cream cheese, milk, clove garlic, cheese

Taken from www.kraftrecipes.com/recipes/harvest-pasta-bake-143345.aspx (may not work)