Recipe by PHILADELPHIA Cooking Creme
"Your family will love this dish made with a creamy butternut squash sauce, rigatoni pasta, and Italian cheeses and baked to perfection."
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1 (2 pound)
butternut squash, peeled and cut into 1-inch cubes
red onion, cut into 1 inch pieces
crushed red pepper
rigatoni pasta, uncooked
1 (10 ounce) tub
Philadelphia Italian Three Cheese Cooking Creme
KRAFT 4 Cheese Italiano Shredded Cheese, divided
As is, this makes a good base recipe and would only get about 3 stars as it is quite bland. Roasted squash and onion with lots of garlic and chopped red pepper, then added 6 oz fresh baby spinach when combining all ingredients before putting back in the oven. I used Savory Garlic cooking creme and rotini because that's what I had on hand. Couldn't find the Touch of Philly cheese, so I used a store brand cheddar blend. Overall, I enjoyed this meal but feel that I should keep playing with it to make it a true 5 star recipe.
Great recipe. I had leftover squash and this was the perfect way to use it up. Did not have three cheese so used regular cream cheese.
Made it tonight for supper, both myself and my boyfriend enjoyed it. The butternut squash was sweet and tender, but I thought it was too much of the same taste. It would be better as a side instead of an entree. We also enjoy spicy food so we served up with spicy chili sauce. I was thinking "potluck dish" when I was eating it.
Made it last night, had left over Butternut Squash. Was easy and fast to make, and it was a hit with my daughter and my husband. I will definitely make this again, maybe make some additions to change it up here and there, but it is not necessary for it to taste any better. Very good!
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