- 1 (2 pound) butternut squash, peeled, cut into 1-inch cubes
- 1 onion, cut lengthwise in half, then sliced crosswise
- 1/2 teaspoon crushed red pepper
- 2 tablespoons olive oil
- 3 1/3 cups rigatoni pasta, uncooked
- 4 ounces PHILADELPHIA Cream Cheese, cubed, softened
- 1/4 cup milk
- 1 (8 ounce) package KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/4 cup croutons, crushed
- Heat oven to 400 degrees F.
- Combine first 4 ingredients in 13×9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
- Bake 20 min. or until heated through.