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Description
Enjoy a comforting Pasta Bake with Pumpkin Tomato Sauce. This dish is easy to make, perfect for a family dinner, and offers a delicious seasonal twist.
Ingredients
Scale
- 1 pound pasta (penne, rigatoni, or your choice)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes, pumpkin puree, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in heavy cream and 1/2 cup Parmesan cheese.
- Add cooked pasta to the sauce and toss to coat.
- Pour pasta mixture into a greased 9×13 inch baking dish.
- Top with remaining Parmesan cheese and mozzarella cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- Add cooked ground beef or sausage for extra protein.
- Use different types of cheese, such as ricotta or provolone.
- Adjust the amount of pumpkin puree to your preference.
- Garnish with fresh basil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg