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A Cozy Delight: Pasta Bake with Pumpkin-Tomato Sauce

Pasta Bake with Pumpkin-Tomato Sauce
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A comforting autumn-inspired pasta bake featuring a rich pumpkin-tomato sauce, melted cheese, and perfectly al dente pasta. This hearty vegetarian dish combines seasonal flavors with classic Italian comfort food.

Ingredients

Scale
  • 12 oz penne or rigatoni pasta
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (15 oz) pumpkin puree
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup vegetable broth
  • 1/4 cup heavy cream
  • 2 tsp dried Italian seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp ground nutmeg
  • 1/4 tsp red pepper flakes
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • Salt and black pepper to taste
  • Fresh basil for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Cook pasta 2 minutes less than package directions, drain.
  2. Heat oil in large skillet over medium heat. Sauté onion until soft (5 mins), add garlic (1 min).
  3. Stir in pumpkin, tomatoes, broth, cream, and all spices. Simmer 10 minutes, season to taste.
  4. Combine cooked pasta with sauce, then transfer to greased 9×13 baking dish.
  5. Top with mozzarella, Parmesan, then breadcrumbs mixed with 1 tbsp olive oil.
  6. Bake 25-30 minutes until bubbly and golden.
  7. Let rest 5 minutes, garnish with basil before serving.

Notes

  • For vegan version: use coconut cream and dairy-free cheeses
  • Add cooked sausage or mushrooms for extra protein
  • Can be assembled 1 day ahead – add 5-10 minutes baking time if chilled
  • Leftovers reheat well – add splash of broth when reheating

Nutrition

Find it online: https://us.recipesfood.org/pasta-bake-with-pumpkin-tomato-sauce/

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