Description
Pasta Bake with Pumpkin Tomato Sauce is a hearty and comforting dish perfect for chilly nights. The creamy, orange-hued sauce made from roasted pumpkin and rich tomatoes envelops pasta in a warm embrace, creating an unforgettable meal that delights the senses. Easy to prepare and filling, this recipe caters to both vegetarians and meat-lovers alike, making it ideal for family gatherings or cozy dinners at home.
Ingredients
Scale
- 8 oz penne pasta
- 2 cups fresh pumpkin, cubed
- 1 can (14 oz) diced tomatoes
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- 1/2 cup Parmesan cheese, grated
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta in salted boiling water until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion until translucent, then add garlic and pumpkin cubes. Cook for about 5-7 minutes until pumpkin softens.
- Stir in diced tomatoes, oregano, basil, salt, and pepper; let simmer for 10 minutes.
- Combine cooked pasta with the pumpkin-tomato mixture and fold in mozzarella cheese.
- Transfer to a greased baking dish, sprinkle remaining cheese on top, and bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg