Description
A creamy and comforting pasta bake made with pumpkin purée and crushed tomatoes, layered with melty mozzarella and parmesan, and baked to golden perfection. This dish blends cozy fall flavors with Italian comfort food for the ultimate weeknight meal.
Ingredients
Scale
- 12 oz dry pasta (penne or rigatoni)
- 1 cup pumpkin purée
- 14 oz can crushed tomatoes
- 3 garlic cloves, minced
- 1 small yellow onion, chopped
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/8 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable broth
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Sauté onion for 3-4 minutes until soft. Add garlic and cook 1 minute.
- Stir in pumpkin purée, crushed tomatoes, vegetable broth, oregano, thyme, nutmeg, salt, and pepper. Simmer for 10 minutes.
- Meanwhile, cook pasta in salted boiling water for 2 minutes less than package instructions. Drain.
- Combine cooked pasta with the sauce and mix in half the mozzarella and half the parmesan.
- Transfer mixture to baking dish. Top with remaining mozzarella and parmesan.
- Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.
- Let rest for 5 minutes. Garnish with chopped parsley and serve warm.
Notes
- Undercook pasta slightly so it doesn’t get mushy when baked.
- Simmer sauce to reduce moisture for a thicker consistency.
- Use fresh herbs to brighten the flavor just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 35mg