Description
A cozy and creamy pasta bake featuring a luscious pumpkin tomato sauce, melty cheese, and fragrant herbs. This comforting dish blends the sweetness of pumpkin with the tanginess of tomato for a perfect family dinner.
Ingredients
- Pasta: 12 ounces penne or rigatoni
- Pumpkin Puree: 1 ½ cups
- Crushed Tomatoes: 1 can (14 ounces)
- Onion: 1 small, finely diced
- Garlic: 3 cloves, minced
- Olive Oil: 2 tablespoons
- Italian Seasoning: 1 teaspoon
- Nutmeg: A pinch
- Salt and Pepper: To taste
- Mozzarella Cheese: 1 cup, shredded
- Parmesan Cheese: ½ cup, grated
- Milk or Cream: ½ cup
- Fresh Basil: A handful, chopped
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Heat olive oil in a saucepan, add onion and garlic, and sauté until fragrant.
- Stir in pumpkin puree, crushed tomatoes, milk, Italian seasoning, nutmeg, salt, and pepper. Simmer for 5–7 minutes until smooth.
- Cook pasta in salted boiling water until slightly undercooked, then drain.
- Combine the pasta and sauce, coating evenly, and pour into the baking dish.
- Top with mozzarella and parmesan cheese, then bake for 25 minutes until golden and bubbly.
- Sprinkle fresh basil before serving and let rest for 5 minutes before serving warm.
Notes
- Add spinach or roasted veggies for extra flavor.
- Let the pasta bake rest before serving to set the sauce.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 610mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 30mg