Description
Comforting and flavorful pasta bake with pumpkin tomato sauce and a creamy, cheesy topping. Perfect for a cozy dinner!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup vegetable broth (or water)
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup fresh basil leaves, chopped (for garnish)
- 1/2 cup ricotta cheese, dolloped on top before baking (optional)
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
- Add the minced garlic to the saucepan and cook for another minute, until fragrant.
- Pour in the crushed tomatoes, pumpkin puree, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Stir well to combine.
- Add the vegetable broth (or water) and tomato paste. Stir again.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes, stirring occasionally. Taste and adjust seasonings as needed. Add sugar if the sauce is too acidic.
- While the sauce is simmering, cook the pasta according to package directions until al dente. Salt the pasta water generously.
- Drain the pasta well. Do not rinse.
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the cooked pasta and the pumpkin tomato sauce. Stir well to coat.
- Add half of the mozzarella cheese and half of the Parmesan cheese to the pasta and sauce mixture. Stir to combine.
- Pour the pasta mixture into a greased 9×13 inch baking dish.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the top.
- Optional: Dollop ricotta cheese evenly over the top.
- Cover the baking dish with aluminum foil.
- Bake for 20 minutes, then remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Remove from oven and let rest for 5-10 minutes before serving.
- Garnish with fresh chopped basil leaves before serving.
Notes
- Add Protein: Cooked ground beef, Italian sausage, or chicken can be added to the sauce. Brown the meat before adding the onions and garlic.
- Add Vegetables: Chopped bell peppers, zucchini, or spinach can be added to the sauce. Sauté them along with the onions and garlic.
- Spice it Up: Add more red pepper flakes or a pinch of cayenne pepper to the sauce.
- Cheese Variations: Provolone, fontina, or Gruyere can be used in addition to or instead of mozzarella and Parmesan.
- Make it Vegetarian/Vegan: Omit any meat for a vegetarian dish. Use vegan pasta, vegan cheese, and vegetable broth for a vegan dish. Add nutritional yeast to the sauce for a cheesy flavor.
- Make it Ahead: Assemble the pasta bake ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
- Freezing Instructions: Freeze the assembled pasta bake before baking. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add a few extra minutes to the baking time.
- Serving Suggestions: Serve on its own as a main course. It also pairs well with a side salad, garlic bread, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 45 minutes