Harvest Pasta Bake

Ingredients: 1butternut squash (2 lb.), peeled, cut into 1-inch cubes 1onion, cut lengthwise in half, then sliced crosswise 1/2tsp. crushed red pepper 2Tbsp. olive oil 8oz. (1/2 of 16-oz. pkg.) rigatoni pasta (3-1/3 cups), uncooked 1/2cup PHILADELPHIA Original Cooking Creme 1pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided 1/4cup croutons, crushed Method: HEAT oven to 400ºF. 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. 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.BAKE 20 min. or until heated through