Pasta Bake with Pumpkin Tomato Sauce
Indulge in the warm, inviting flavors of this Pasta Bake with Pumpkin Tomato Sauce. This easy-to-make dish combines creamy pumpkin and tangy tomatoes, delivering a delightful balance of savory and sweet. Perfect for chilly evenings or festive gatherings, this bake brings comfort to the table and is sure to please everyone. With vibrant colors and a gooey cheese topping, it’s not just a meal—it’s an experience that evokes memories of cozy family gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 8 oz penne pasta
- 2 cups fresh pumpkin cubes (about 1 small sugar pumpkin)
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, heat olive oil. Sauté onions and garlic until translucent (3-5 minutes).
- Add pumpkin and diced tomatoes; simmer for about 10 minutes until bubbling.
- Stir in basil, oregano, salt, and pepper.
- Cook penne pasta in boiling salted water until al dente; drain.
- Combine pasta with the sauce mixture in a greased baking dish, layering half the mozzarella on top before adding remaining cheese.
- Bake for 25-30 minutes or until golden brown and bubbly.
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 290
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 15mg
Keywords: For added flavor, consider mixing in sautéed spinach or swapping cheeses based on your preference. Store leftovers in an airtight container for up to three days and reheat in the oven for best results.