Description
A comforting and hearty pasta bake made with a creamy pumpkin and tomato sauce, perfect for a cozy dinner.
Ingredients
- 12 oz (340g) pasta (penne or rigatoni)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup vegetable broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add garlic and cook for another minute.
- Stir in pumpkin puree, diced tomatoes, vegetable broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Add the cooked pasta to the sauce and stir to coat evenly.
- Pour the pasta mixture into the prepared baking dish. Sprinkle mozzarella and Parmesan cheese on top.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Garnish with fresh basil if desired. Serve hot.
Notes
- Use gluten-free pasta for a gluten-free version.
- Add cooked ground turkey or sausage for extra protein.
- Can be made ahead and refrigerated before baking.