Kraft Shredded Cheese with a touch of Philadelphia

What's This?
Serving size 8
Prep Time
Total Time


1 butternut squash (2 lb.), peeled, cut into 1-inch cubes 1 onion, cut lengthwise in half, then sliced crosswise ½ tsp crushed red pepper2 Tbsp olive oil3 ⅓ cup rigatoni pasta, uncooked4 oz PHILADELPHIA Cream Cheese, cubed, softened8 oz KRAFT shredded three cheese with a TOUCH OF PHILADELPHIA, divided¼ cup croutons, crushed


  1. Heat oven to 400ºF.
  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, reserving 1/2 cup cooking water. Add to squash mixture with cooking creme and 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
  4. Bake 20 min. or until heated through.

Kraft Kitchen Tips

Serving Suggestion
Garnish with 1 tbsp. fresh parsley before serving.

Nutrition Facts

Provided by: Kraft Shredded Cheese with a touch of Philadelphia

Per Single Serving / Serves 8 Total

  • Calories 320
  • Total Fat 15 g
  • Saturated Fat 7 g
  • Sodium 320 mg
  • Fiber 4 g
  • Protein 12 g
  • Cholesterol 35 mg
  • Sugars 6 g
  • Vitamin C 20%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Lunch, Kid-Friendly, Cheese, Pasta

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