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Description
Enjoy a comforting and flavorful Pasta Bake with Pumpkin Tomato Sauce. This recipe combines the sweetness of pumpkin with the tanginess of tomatoes for a delightful seasonal dish.
Ingredients
Scale
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can pumpkin puree
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh spinach (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in pumpkin puree, crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add vegetable broth to the sauce and simmer for another 5 minutes.
- In a large bowl, combine cooked pasta, pumpkin tomato sauce, and spinach (if using).
- Pour the pasta mixture into a greased 9×13 inch baking dish.
- Sprinkle with Parmesan and mozzarella cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let stand for 5-10 minutes before serving.
Notes
- Add cooked sausage or ground beef for a heartier dish.
- Use different types of cheese, such as ricotta or provolone.
- Adjust the amount of red pepper flakes to your spice preference.
- Roast the pumpkin before pureeing for a deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg