Description
This Pasta Bake with Pumpkin Tomato Sauce is a warm, comforting, and unique dish blending creamy pumpkin, tangy tomato, and gooey melted cheese baked to bubbly perfection. Ideal for family dinners or solo meals, it offers an autumnal sweetness combined with classic Italian flavors in an easy-to-make casserole.
Ingredients
Scale
Pasta
- 12 oz penne or rigatoni pasta
Sauce
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed or diced tomatoes
- 1 cup pumpkin puree (canned or homemade)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
Cheese Topping
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Pasta: Boil the pasta in salted water until just al dente, approximately 2 minutes less than the package instructions, as it will finish cooking in the oven and soak up the sauce.
- Make the Pumpkin Tomato Sauce: While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté the finely chopped onions and minced garlic until soft and fragrant. Add the canned tomatoes and pumpkin puree, stirring to combine. Season with salt, pepper, Italian herbs (oregano, basil, thyme), and red pepper flakes if using. Let the sauce simmer gently to blend flavors and thicken slightly, about 8–10 minutes.
- Combine Pasta and Sauce: Drain the cooked pasta and add it directly to the skillet with the pumpkin tomato sauce. Stir thoroughly to coat each piece evenly in the luscious sauce.
- Assemble and Bake: Transfer the pasta and sauce mixture into a lightly greased baking dish. Evenly sprinkle shredded mozzarella and Parmesan cheese over the top. Place in a preheated oven at 375°F (190°C) and bake for 20–25 minutes or until the cheese is melted, bubbling, and golden brown.
- Rest and Serve: Allow the pasta bake to cool for a few minutes before serving, helping it to set for easier slicing and enhancing the overall texture and flavor.
Notes
- Do not overcook the pasta; keep it slightly underdone to prevent mushiness after baking.
- Using fresh herbs like basil or oregano enhances the sauce flavor beautifully.
- A blend of mozzarella and sharp Parmesan cheese creates the perfect melty and savory topping.
- Allow the sauce to simmer long enough to develop depth but keep it relatively smooth for better coating.
- Use a ceramic or glass baking dish for even baking and ideal browning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 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: 25 mg
Keywords: pasta bake, pumpkin tomato sauce, baked pasta, pumpkin pasta, autumn recipe, comfort food, Italian pasta bake, family dinner
