Harvest Pasta Bake

80 8 servings, 1 cup (250 mL) each
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Prep Time
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8 servings, 1 cup (250 mL) each

A vegetarian bake perfect for autumn, but delicious any time of the year. Butternut squash and pasta get tossed in a creamy and cheesy sauce in this simple-to-prepare, but special, dish.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • 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.
  • Mix cream cheese product, milk and garlic until blended. Add to vegetable mixture in baking dish along with the pasta, reserved cooking water and 1 cup shredded cheese; mix lightly. Top with remaining shredded cheese.
  • Bake 20 min. or until heated through.

Special Extra

Garnish with 1 Tbsp. chopped fresh basil, parsley or thyme before serving.

Special Extra

Prepare using Philadelphia Herb & Garlic Cream Cheese Product or Philadelphia Chive & Onion Cream Cheese Product.


Prepare using rotini, penne or farfalle (bow-tie pasta).


  • 8 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
Calories 320
% Daily Value
Total fat 16g
Saturated fat 8g
Cholesterol 35mg
Sodium 270mg
Carbohydrate 42g
Dietary fibre 4g
Sugars 5g
Protein 13g
Vitamin A 120 %DV
Vitamin C 25 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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