If you’re searching for a cozy, crowd-pleasing comfort meal that’s both vibrant and endlessly satisfying, this Pasta Bake with Pumpkin Tomato Sauce is your new go-to. Imagine tender pasta folded into a creamy, savory sauce made from sweet pumpkin and tangy tomatoes, finished with bubbling golden cheese and a touch of fresh herbs. It’s the perfect union of rich flavor and nourishing goodness, ideal for weeknights or the centerpiece of a fall dinner party. Whether you’re a pasta enthusiast or just looking to sneak more veggies into your meals, this dish delivers pure joy in every bite.
Ingredients You’ll Need
Gathering the ingredients for this Pasta Bake with Pumpkin Tomato Sauce is a breeze, and each one plays a starring role in the final dish. From hearty pasta to silky pumpkin purée and a duo of cheeses, every component brings its own special flavor, texture, or pop of color.
- Pasta (12 oz penne or rigatoni): Choose a sturdy shape that holds up well to baking and soaks up the luscious sauce.
- Olive oil (1 tablespoon): Adds a fruity base flavor and helps soften the onions and garlic.
- Onion (1 small, finely chopped): Provides sweetness and depth, forming the aromatic backbone of the sauce.
- Garlic (2 cloves, minced): Offers a gentle punch and irresistible aroma.
- Pumpkin purée (1 can, 15 oz): The secret ingredient for a creamy texture and subtle sweetness.
- Crushed tomatoes (1 can, 15 oz): Brings brightness and a tangy counterbalance to the pumpkin.
- Vegetable broth (1/2 cup): Helps loosen the sauce and infuses savory notes.
- Heavy cream or full-fat coconut milk (1/4 cup): Creates a luscious, velvety finish; use coconut milk for a dairy-free option.
- Dried oregano (1 teaspoon): Adds a classic Italian herbal flavor.
- Smoked paprika (1/2 teaspoon): Introduces a hint of warmth and subtle smokiness.
- Ground nutmeg (1/4 teaspoon): Enhances the pumpkin’s natural sweetness and provides a cozy depth.
- Salt and black pepper (to taste): Essential for bringing all the flavors together.
- Shredded mozzarella cheese (1 cup): Melts beautifully for that classic gooey topping.
- Grated Parmesan cheese (1/4 cup): Delivers a salty, nutty hit that perfectly complements the sauce.
- Chopped fresh basil or parsley (for garnish): Adds a burst of freshness and a pop of green just before serving.
How to Make Pasta Bake with Pumpkin Tomato Sauce
Step 1: Cook the Pasta
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook your pasta until just al dente. Remember, the pasta will continue cooking in the oven, so drain it while it still has a bit of bite. Set the drained pasta aside while you prepare the sauce.
Step 2: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about five minutes, stirring occasionally, until softened and fragrant. Toss in the minced garlic and let it sizzle for about 30 seconds, just until aromatic—be careful not to let it brown.
Step 3: Build the Pumpkin Tomato Sauce
Now, the magic begins! Stir in the pumpkin purée, crushed tomatoes, vegetable broth, and your choice of heavy cream or coconut milk. Add the oregano, smoked paprika, nutmeg, and a good pinch each of salt and black pepper. Mix everything together and let the sauce simmer for five to seven minutes, stirring occasionally, until it thickens slightly and the flavors meld beautifully.
Step 4: Combine Pasta and Sauce
Add the cooked pasta directly into the skillet of pumpkin tomato sauce, tossing well to ensure every piece is coated. Don’t be shy—make sure every tube or spiral gets its share of the creamy, savory goodness. If your skillet isn’t big enough, combine everything in a large mixing bowl.
Step 5: Assemble and Bake
Lightly grease a 9×13-inch baking dish, then pour in the pasta and sauce mixture. Level it out with a spatula. Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan. Slide the dish into your preheated oven and bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown in spots.
Step 6: Garnish and Serve
Once your Pasta Bake with Pumpkin Tomato Sauce is hot and bubbling, remove it from the oven. Let it cool for five minutes, then shower it with freshly chopped basil or parsley for a burst of color and freshness. Serve while piping hot and enjoy every creamy, cheesy forkful!
How to Serve Pasta Bake with Pumpkin Tomato Sauce
Garnishes
The finishing touch for your Pasta Bake with Pumpkin Tomato Sauce is a generous handful of fresh herbs—think basil or parsley. The bright green not only makes the dish look gorgeous, but also adds a fresh, aromatic lift that balances out the richness of the sauce and cheese. A pinch of extra Parmesan or a drizzle of good olive oil can also take things over the top.
Side Dishes
This bake is perfectly satisfying on its own, but it pairs beautifully with a crisp green salad tossed in a lemony vinaigrette or a tray of simply roasted vegetables. Warm, crusty bread is always a welcome companion for scooping up every last bit of sauce, and a glass of light red wine or sparkling water rounds out the meal.
Creative Ways to Present
For a playful presentation, try baking individual portions in small ramekins or mini cast-iron skillets—perfect for dinner parties or kids. If you’re hosting a festive gathering, nestle roasted mushrooms or sautéed spinach into the bake for added color and texture. Or, serve the pasta bake family-style in a rustic casserole dish right at the center of your table for ultimate comfort food vibes.
Make Ahead and Storage
Storing Leftovers
Leftover Pasta Bake with Pumpkin Tomato Sauce keeps well in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, making for even tastier leftovers the next day. Simply cover tightly to keep the pasta tender and the cheese from drying out.
Freezing
If you want to get ahead, this dish freezes beautifully. Let the bake cool completely, then wrap the dish tightly in plastic wrap and foil, or portion into freezer-safe containers. It’ll keep for up to two months—just be sure to label it so you don’t forget about your treasure trove of comfort food!
Reheating
To reheat, thaw overnight in the fridge if frozen, then bake covered in a 350°F (175°C) oven until heated through and bubbly, about 20–30 minutes. For individual portions, the microwave works just as well—add a splash of broth or water to keep things moist, and heat until piping hot.
FAQs
Can I make Pasta Bake with Pumpkin Tomato Sauce gluten-free?
Absolutely! Just swap in your favorite gluten-free pasta and follow the recipe as written. Be sure to check that your vegetable broth and any cheese you use are gluten-free as well, and you’ll have a delicious, safe meal for everyone to enjoy.
Is there a way to make this recipe completely vegan?
You bet! Use plant-based mozzarella and Parmesan alternatives, and opt for full-fat coconut milk in place of dairy cream. With these simple swaps, your Pasta Bake with Pumpkin Tomato Sauce will still be creamy, bubbly, and totally satisfying.
Can I add protein or extra veggies to this pasta bake?
Definitely! Toss in sautéed mushrooms, spinach, or kale, or add cooked ground sausage or lentils for a heartier meal. This recipe is wonderfully versatile, so feel free to make it your own based on what you have on hand.
What’s the best way to avoid mushy pasta?
Be sure to cook your pasta just until al dente before baking, since it will absorb some sauce and continue to soften in the oven. Draining it a minute or two before the package instructions suggest is a great trick for perfectly textured pasta every time.
How do I know when the pasta bake is done?
Look for a bubbling, golden top and a hint of crispness around the edges. The cheese should be fully melted and lightly browned, and the sauce should be hot and creamy. If you’re unsure, a quick poke with a fork in the center will tell you if it’s heated through.
Final Thoughts
If you’re in need of a soul-warming, flavor-packed dinner, you can’t go wrong with this Pasta Bake with Pumpkin Tomato Sauce. It’s simple, flexible, and just a little bit magical—perfect for making any night feel special. Give it a try, share it with loved ones, and let this dish become a new favorite in your kitchen.
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Pasta Bake with Pumpkin Tomato Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and hearty pasta bake featuring a creamy pumpkin tomato sauce, perfect for fall. This vegetarian dish combines tender pasta with a flavorful blend of pumpkin purée, crushed tomatoes, and aromatic spices, topped with melted mozzarella and Parmesan cheese for a deliciously cheesy finish.
Ingredients
Pasta and Sauce
- 12 oz pasta (penne or rigatoni)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin purée
- 1 can (15 oz) crushed tomatoes
- 1/2 cup vegetable broth
- 1/4 cup heavy cream or full-fat coconut milk
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
Toppings and Garnish
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Chopped fresh basil or parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta later.
- Cook Pasta: Boil a large pot of salted water and cook the pasta until al dente according to the package instructions. Drain the pasta and set it aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Prepare Sauce: Stir in the pumpkin purée, crushed tomatoes, vegetable broth, and heavy cream (or coconut milk). Add dried oregano, smoked paprika, nutmeg, salt, and black pepper. Mix well and let the sauce simmer for 5 to 7 minutes until it slightly thickens.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss thoroughly to coat the pasta evenly with the pumpkin tomato sauce.
- Assemble in Baking Dish: Transfer the sauced pasta into a greased 9×13-inch baking dish. Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the top.
- Bake: Bake the pasta uncovered in the preheated oven for 20–25 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from the oven, sprinkle with chopped fresh basil or parsley, and serve warm.
Notes
- This recipe works well with any short pasta shape like penne or rigatoni.
- For added flavor and nutrition, consider adding sautéed spinach, mushrooms, or cooked ground sausage to the sauce.
- To make the recipe dairy-free, substitute heavy cream with full-fat coconut milk and use plant-based cheeses.
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 25 mg
