Pasta Bake with Pumpkin Tomato Sauce
Pasta Bake with Pumpkin Tomato Sauce is a comforting and flavorful dish that marries the creamy sweetness of pumpkin with the tangy richness of tomatoes. This hearty bake is perfect for chilly nights or festive gatherings, offering an explosion of flavor in every bite. Topped with gooey cheddar cheese and baked to golden perfection, it serves as a delightful centerpiece for any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz penne pasta
- 1 cup canned pumpkin puree
- 14.5 oz can fire-roasted diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and spray a baking dish with nonstick spray.
- Cook the pasta in salted boiling water until al dente, about 6-7 minutes. Drain and set aside.
- In a skillet over medium heat, heat olive oil. Sauté chopped onions and minced garlic until soft and fragrant.
- Add pumpkin puree, diced tomatoes, Italian seasoning, salt, and pepper to the skillet; stir well to combine.
- In a large bowl, mix cooked pasta with the pumpkin-tomato sauce until evenly coated. Transfer to the prepared baking dish.
- Top with shredded cheddar cheese and bake for 25-30 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 7g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: For added protein, consider mixing in cooked chicken or beans. Experiment with different cheeses such as mozzarella or parmesan for varied flavors. Leftovers can be stored in an airtight container for up to three days.