Harvest Pasta Bake Recipe - Allrecipes.com
Harvest Pasta Bake Recipe

Harvest Pasta Bake

Recipe by  

"Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins

    1 hr 20 mins


  1. Heat oven to 400 degrees F.
  2. Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
  3. 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.
  4. Bake 20 min. or until heated through.
Kitchen-Friendly View


  • Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.
  • Special Extra: Garnish with 1 Tbsp. chopped fresh parsley before serving.
  • Substitute: Prepare using shredded KRAFT Sharp Cheddar Cheese
  • Substitute: For less heat, substitute dried thyme leaves for the crushed red pepper.

Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2012

This was such a hit with my boyfriend, we both enjoyed it so much! I just thickened some milk instead of using that Philadelphia business though.

Most Helpful Critical Review
Jan 31, 2013

This was awful. I love all the ingredients but it didn't work out together for me! The addition of the Cooking Creme is what didn't work. I followed the directions to a T.


12 Ratings

Jan 09, 2013

I made this with my boyfriend and he wouldn't touch it. I tried it and i pretty much had to put the whole thing of Cooking Cream in it, it was so bland. I did have to alter the ingredients a little. I put zucchini, mushrooms and red peppers in it. I also put a little salt and pepper, but apparently not enough. If I ever make something like this again, I would probably choose a completely different recipe.

Jun 24, 2015


Oct 04, 2014

I added fresh mushrooms to the zucchini 10 minutes before zucchini was tender. I also added chopped chicken (pre-cooked) when I added the cheese. The family absolutely loved this dish and asked me to save the recipe. I also used regular cream cheese instead of cooking creme.

May 16, 2014

I used this recipe as a starting place. The squash and the cream cheese made a good "sauce" after I roasted the squash and then heated it up all mushy with the cream cheese. I added a fried onion to that too, and some garlic powder -- just a touch. When I rolled all of this sauce over the noodles, I thought something else was needed, so I added about 1/2 cup of jarred tomato sauce, then sprinkled some cheese and some bread crumbs over the whole thing. It was a good meal. Got some veggies into my kids! I'll do something like this again, and appreciate the starting place.

Mar 10, 2014

This was very, very easy and my family loved it. I think the original recipe was tweaked and improved because some of the negative comments reference "cooking creme," which does not figure in this recipe as it currently displays. It's a meatless main dish, so you can add tofu or cooked chicken or pork if you like, or else you can serve it as a nice side dish. I particularly liked the way the onion carmelized in the oven! Thanks!

Jan 01, 2013

Family enjoyed it. Was unable to find Kraft cheese with the philadelphia in it. Also couldn't find Orig Cooking Creme so I used the garlic flavor. Made it just as written otherwise and will had more cooking creme & cheese to next time. Need it creamier for my tastes.


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  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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