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
Scale
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
