Harvest Pasta Bake With Philadelphia Cooking Creme Recipes
HARVEST PASTA
Pair with Gallo® Family Vineyards Chardonnay.-Taste of Home Cooking School
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended., Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through., Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately.
Nutrition Facts :
HARVEST PASTA BAKE WITH 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.
Provided by Philadelphia Cooking Creme
Categories Cooking with Philly Canada
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- Combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray.
- Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta, reserving 1/3 cup cooking water. Add to squash mixture with Cooking Creme, reserved water and 1 cup shredded cheese; mix lightly. Top with remaining shredded cheese.
- Bake 20 min. or until heated through.
HARVEST PASTA BAKE WITH 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.
Provided by PHILADELPHIA Cooking Creme
Categories Cooking with Philly Canada
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- Combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray.
- Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta, reserving 1/3 cup cooking water. Add to squash mixture with Cooking Creme, reserved water and 1 cup shredded cheese; mix lightly. Top with remaining shredded cheese.
- Bake 20 min. or until heated through.
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