Description
A creamy and flavorful Pasta Bake with Pumpkin Tomato Sauce that combines the natural sweetness of pumpkin with the tangy richness of tomato sauce, baked over tender pasta with a golden, cheesy crust. Perfect for cozy dinners, easy to customize, and made with simple pantry staples.
Ingredients
Scale
Base Ingredients
- 300g dried penne or rigatoni pasta
- 1 cup pumpkin puree (fresh or canned, unsweetened)
- 1 1/2 cups tomato sauce
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 1/2 cups grated mozzarella or cheddar cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Optional: 1/4 tsp chili flakes
Optional Variations
- Sautéed mushrooms, spinach, or zucchini (for added vegetables)
- Cooked sausage, shredded chicken, or chickpeas (for added protein)
- Vegan cheese and coconut cream (for dairy-free version)
- Harissa paste (for spicy twist)
- Rosemary, sage, or fresh parsley (alternative herbs)
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, about 1-2 minutes less than package instructions, as it will finish cooking in the oven. Drain and set aside while preparing the sauce.
- Make the Pumpkin Tomato Sauce: Heat olive oil in a large skillet over medium heat. Sauté finely chopped onions and minced garlic until soft and fragrant. Stir in pumpkin puree and tomato sauce, mixing thoroughly. Season with dried Italian herbs, salt, pepper, and chili flakes if using. Simmer on low heat for about 10 minutes to blend flavors.
- Combine Pasta and Sauce: In a large mixing bowl, gently combine the cooked pasta with the pumpkin tomato sauce, ensuring every piece is well coated with the sauce. This keeps the bake moist and flavorful.
- Assemble and Bake: Preheat oven to 375°F (190°C). Transfer the pasta and sauce mixture into a greased baking dish. Sprinkle grated cheese evenly on top to create a golden, gooey crust. Bake for 20-25 minutes until cheese is bubbly and golden brown.
- Rest and Serve: Allow the pasta bake to cool for 5 minutes before serving. This resting time helps the bake set, making it easier to portion and enhances the texture.
Notes
- Do not overcook the pasta; undercooked pasta prevents mushiness after baking.
- Choose quality pumpkin puree: fresh or canned, pure and unsweetened.
- Season the sauce generously to balance the mellow flavor of pumpkin.
- Combine mozzarella with a sharper cheese like Parmesan for better browning and depth.
- Let the pasta bake rest after baking for best texture and easier slicing.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 20 mg
Keywords: pasta bake, pumpkin tomato sauce, comfort food, vegetarian pasta, baked pasta, cozy dinner, pumpkin pasta
