Description

Pasta Bake with Pumpkin Tomato Sauce combines the velvety richness of pumpkin puree with tangy tomato, creating a warm, autumn-inspired sauce. Topped with melted mozzarella and Parmesan, this hearty bake is perfect for a cozy meal, whether you’re hosting friends or enjoying a comforting weeknight dinner.

Ingredients

1 lb short pasta (penne, rigatoni, or ziti)
1 can (15 oz) pumpkin puree
1 can (14.5 oz) crushed tomatoes
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil or parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C). Cook the pasta in salted water until just shy of al dente, then drain and set aside.
Heat olive oil in a deep skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes (if using), and cook for another minute until fragrant.
Stir in the crushed tomatoes and pumpkin puree. Add oregano, basil, thyme, salt, and pepper. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed.
Combine the cooked pasta with the sauce, ensuring each piece is well-coated. Transfer the mixture to a greased baking dish.
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the pasta.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted, golden, and bubbly around the edges.
Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley before serving. Enjoy!

Notes

For a gluten-free version, swap out the regular pasta for a gluten-free variety. Just check the cooking time, as gluten-free pasta can cook faster.
If you prefer a meatier dish, consider adding cooked chicken, Italian sausage, or sautéed mushrooms for extra protein.
Leftovers can be stored in the fridge for up to 3 days, or frozen for up to 2 months before baking. If freezing, bake straight from frozen, adding extra baking time.