"Your family will love this dish made with a creamy butternut squash sauce, rigatoni pasta, and Italian cheeses and baked to perfection." — PHILADELPHIA Cooking Creme
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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.
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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