Go Back
Print Pin

Savory Pasta Bake with Creamy Pumpkin Tomato Sauce

Pasta Bake with Pumpkin Tomato Sauce made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 12 ounces pasta penne or rigatoni
  • 2 cups pumpkin puree
  • 1 can 15 ounces diced tomatoes
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  • Cook the pasta according to package instructions until al dente.
  • Preheat the oven to 375°F (190°C).
  • In a large skillet, sauté the chopped onion over medium heat until translucent.
  • Add minced garlic to the skillet and cook for an additional minute.
  • Stir in pumpkin puree, diced tomatoes, oregano, basil, salt, and black pepper.
  • Let the sauce simmer for about 10 minutes, stirring occasionally.
  • Combine the cooked pasta with the sauce in a large mixing bowl.
  • Transfer the pasta and sauce mixture to a greased baking dish.
  • Sprinkle mozzarella and Parmesan cheeses on top of the pasta.
  • Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.
  • Let it cool for a few minutes before serving.