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Pasta Bake with Pumpkin Tomato Sauce

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A comforting pasta bake with a creamy pumpkin tomato sauce, blended with herbs and topped with cheese for a delicious, hearty meal.

Ingredients

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  • 12 oz pasta (penne or rigatoni)
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups canned pumpkin puree
  • 1 1/2 cups crushed tomatoes
  • 1/2 cup vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook pasta according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic and cook for another minute.
  4. Stir in pumpkin puree, crushed tomatoes, vegetable broth, oregano, basil, nutmeg, salt, and pepper. Simmer for 5–7 minutes.
  5. Mix in Parmesan cheese and stir until melted and incorporated.
  6. Combine cooked pasta with the pumpkin tomato sauce and mix well.
  7. Pour pasta mixture into the prepared baking dish and top with shredded mozzarella.
  8. Bake uncovered for 20–25 minutes or until cheese is melted and bubbly.
  9. Remove from oven and let cool slightly. Garnish with fresh parsley if desired and serve.

Notes

  • You can add cooked sausage or chickpeas for extra protein.
  • Make it gluten-free by using gluten-free pasta.
  • Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/pasta-bake-with-pumpkin-tomato-sauce/