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Recipe 05b8f597d8

Pasta Bake with Pumpkin Tomato Sauce

Tender pasta baked in a cozy pumpkin-tomato sauce with garlic, herbs, and a melty blanket of mozzarella and Parmesan. A hearty vegetarian casserole that’s weeknight-easy, freezer-friendly, and perfect for make-ahead meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6 people
Calories 410 kcal

Ingredients
  

  • 12 oz short pasta (penne or rigatoni)
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups pumpkin puree (plain, unsweetened)
  • 1 1/2 cups crushed tomatoes or tomato sauce
  • 1/2 cup vegetable broth (low sodium)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp ground nutmeg
  • salt and black pepper, to taste
  • 2 cups fresh spinach or chopped kale (optional)
  • 1/2 cup ricotta or cream cheese (optional, for extra creaminess)
  • 1/2 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese
  • fresh basil or parsley, chopped (optional garnish)

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  • Bring a large pot of salted water to a boil. Cook pasta until just al dente (1–2 minutes shy of package time). Drain and set aside.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Sauté diced onion 4–5 minutes until translucent; add garlic and cook 30–60 seconds until fragrant.
  • Stir in pumpkin puree, crushed tomatoes, and vegetable broth. Add oregano, basil, nutmeg, salt, and pepper. Simmer 8–10 minutes, stirring occasionally.
  • Optional: Stir in spinach or kale and cook 1–2 minutes until wilted. For extra creaminess, fold in ricotta or cream cheese until melted.
  • Stir in half of the Parmesan. Taste and adjust seasoning.
  • Combine cooked pasta with the pumpkin tomato sauce until evenly coated. Transfer to the prepared baking dish.
  • Top with shredded mozzarella and the remaining Parmesan.
  • Bake 20–25 minutes, until cheese is melted and bubbling with light golden spots.
  • Rest 5–10 minutes before serving. Garnish with chopped basil or parsley if desired.

Nutrition

Serving: 1servingCalories: 410kcalCarbohydrates: 56gProtein: 16gFat: 14gSaturated Fat: 6gSodium: 540mgFiber: 5gSugar: 6g
Keyword Baked Pasta, Gluten-Free Option, Meal Prep, Pumpkin Pasta Bake, Vegetarian Dinner, Weeknight Dinner
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