Description

This comforting Pasta Bake with Pumpkin Tomato Sauce combines al dente pasta with a creamy, autumn-inspired sauce brimming with roasted pumpkin, savory tomatoes, herbs, and gooey melted cheese. Perfect for cozy dinners, this baked casserole is both kid-friendly and easy to prep ahead, making it a family favorite for weeknights or gatherings alike.

Ingredients

Units Scale

Pasta

12 ounces (340g) dried penne or rigatoni

Pumpkin Tomato Sauce

2 cups (400g) peeled and cubed pumpkin or butternut squash
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 can (14 ounces/400g) crushed tomatoes
1/2 cup (120ml) vegetable broth
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon chili flakes (optional)
Salt and pepper, to taste

For Assembly

1 cup (110g) shredded mozzarella cheese
1/4 cup (25g) grated Parmesan cheese
Fresh basil or parsley, for garnish (optional)

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Instructions

Roast the Pumpkin – Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with 1 tablespoon olive oil and a pinch of salt and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and golden. Set aside.
Cook the Pasta – Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente. Drain and set aside.
Make the Sauce – In a large skillet over medium heat, add the remaining tablespoon olive oil. Sauté diced onion until soft, about 3-4 minutes. Add garlic and cook for 1 minute. Stir in the roasted pumpkin, crushed tomatoes, vegetable broth, thyme, oregano, and chili flakes. Simmer for 10 minutes, mashing pumpkin gently to thicken the sauce. Season with salt and pepper to taste.
Combine Pasta and Sauce – Add the drained pasta to the sauce and stir until evenly coated. If the sauce is too thick, add a splash more broth or water.
Assemble and Bake – Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish. Transfer the sauced pasta into the dish. Sprinkle evenly with mozzarella and Parmesan cheese.
Bake the Casserole – Bake for 20 minutes, or until the cheese is melted and bubbling with golden spots. Let it cool for a few minutes before serving.
Garnish and Serve – Top with fresh basil or parsley if desired. Serve warm and enjoy!

Notes

Pumpkin can be swapped for butternut squash or sweet potato.
For a richer sauce, stir in a splash of cream or a dollop of ricotta before baking.
Use gluten-free pasta to make this recipe gluten-free.
Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
Feel free to add cooked chicken or chickpeas for extra protein.

Nutrition

Serving Size: 1/6 of recipe
Calories: 337
Sugar: 7g
Sodium: 415mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 4g
Protein: 13g
Cholesterol: 19mg