Pasta Bake with Pumpkin Tomato Sauce
Pasta Bake with Pumpkin Tomato Sauce is a cozy and comforting dish that combines the sweetness of pumpkin with the rich tang of tomatoes. Perfect for family dinners or casual gatherings, this easy-to-make recipe showcases gooey cheese on top and vibrant colors throughout, making it an eye-catching centerpiece. With each bite, you experience a warm hug that satisfies both your taste buds and your heart.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 1 cup canned pumpkin puree
- 1 can (14 oz) crushed tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Cook the pasta in salted boiling water until al dente according to package instructions; drain and reserve 1 cup of pasta water.
- In a skillet over medium heat, sauté the onion in olive oil until golden. Add garlic and cook until fragrant.
- Stir in pumpkin puree and crushed tomatoes; season with Italian seasoning, salt, and pepper. Simmer for about 10 minutes.
- Combine the cooked pasta with the sauce mixture, adding reserved pasta water as needed for desired consistency.
- Transfer to the baking dish, top with mozzarella and parmesan cheese, and bake for 20-25 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 20mg
Keywords: Substitute pumpkin with butternut squash or add cooked sausage for extra protein. For a fresh twist, experiment with herbs like basil or thyme. To enhance flavor, consider using fresh herbs instead of dried.