Pasta Bake with Pumpkin Tomato Sauce

Why You’ll Love This Recipe

Pasta Bake with Pumpkin Tomato Sauce is a hearty, comforting dish that brings together the creamy richness of pumpkin with the tangy depth of tomato. This vegetarian-friendly bake is perfect for cozy dinners and meal prep, offering a balanced mix of savory, slightly sweet, and herby flavors. With its golden top and tender pasta, it’s a delicious twist on traditional baked pasta dishes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pastacanned pumpkin puréecrushed tomatoesoniongarlicolive oildried oreganofresh or dried basilred pepper flakes (optional)vegetable broth or watermozzarella cheeseshredded parmesan cheese (optional)saltblack pepper

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Cook pasta according to package directions until just al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Sauté the onion until soft and translucent, about 5 minutes.

Add the garlic and cook for another minute until fragrant.

Stir in the pumpkin purée, crushed tomatoes, broth or water, oregano, basil, salt, pepper, and red pepper flakes if using.

Simmer the sauce for 10–15 minutes, allowing the flavors to blend.

Combine the cooked pasta with the sauce in a large bowl, mixing until evenly coated.

Transfer the pasta mixture into the prepared baking dish.

Sprinkle the top with mozzarella and parmesan cheese.

Bake for 20–25 minutes, or until the cheese is melted and golden.

Let it cool slightly before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes

Variations

Add cooked sausage or ground turkey for a meaty version.

Stir in sautéed spinach or kale for added greens.

Top with breadcrumbs mixed with olive oil for a crunchy finish.

Use gluten-free pasta to make it gluten-free.

Try ricotta cheese layered in for extra creaminess.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual portions in the microwave or reheat in the oven at 350°F (175°C) until warmed through.You can also freeze the baked pasta for up to 2 months; thaw overnight before reheating.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just roast and purée the pumpkin until smooth before using it in the sauce.

Is this dish vegan?

Use dairy-free cheese alternatives and confirm your pasta is egg-free to make it fully vegan.

Can I make this ahead of time?

Yes, assemble the dish, cover, and refrigerate for up to 24 hours before baking.

What kind of pasta works best?

Short pasta like penne, rigatoni, or fusilli hold the sauce well and are ideal for baking.

Can I add other vegetables?

Absolutely, mushrooms, zucchini, or bell peppers would be great additions.

Is it spicy?

Only if you add red pepper flakes. Omit them for a milder flavor.

Why is my sauce too thick or too thin?

Adjust with a splash of broth or water to thin, or simmer longer to thicken.

Can I use jarred tomato sauce?

Yes, but reduce added salt and seasonings to balance flavors.

What cheese substitutes work well?

Dairy-free mozzarella or nutritional yeast can be used for vegan options.

How do I get a crispy cheese top?

Broil the dish for the last 2–3 minutes of baking.

Conclusion

Pasta Bake with Pumpkin Tomato Sauce is a flavorful, filling meal perfect for fall evenings or any time you crave comfort food with a twist. The combination of creamy pumpkin and rich tomato creates a unique sauce that transforms simple pasta into something truly special.

Print