. Pasta Bake with Pumpkin Tomato Sauce – esrecipes

Pasta Bake with Pumpkin Tomato Sauce

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There’s something about the scent of warm pasta baking that just screams “comfort.” I remember being a kid, huddled by the oven on chilly autumn evenings, the aroma of cheesy pasta filling the entire house. My Nana’s signature dish? A simple, but incredib

ly satisfying, baked pasta. Now, I’ve put my own spin on a classic and created a recipe that captures that same feeling of cozy warmth: Pasta Bake with Pumpkin Tomato Sauce. It’s hearty, flavorful, and surprisingly easy to make.

Why You’ll Love This Recipe

This isn’t your average pasta bake. The secret? The pumpkin tomato sauce. It’s the perfect blend of sweet and savory. The pumpkin adds a velvety texture and subtle sweetness that beautifully balances the acidity of the tomatoes. Cheese, obviously, makes everything better, and we’ve layered it generously through this bake. It’s perfect for:

  • Busy weeknights: It’s relatively quick to assemble and then mostly hands-off in the oven.
  • Crowd-pleasing meals: Everyone loves pasta bake!
  • Autumnal comfort food: The pumpkin flavor is perfectly suited for fall.
  • Freezing leftovers: This bake freezes brilliantly – perfect for meal prepping.
  • Vegetarian-friendly: Easily adaptable to be vegan too – more on that later!

The Ingredients You’ll Need

Let’s get down to business! Here’s what you’ll need to create this delightful Pasta Bake with Pumpkin Tomato Sauce:

For the Pumpkin Tomato Sauce:

  • 1 tbsp Olive Oil
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 1 lb Ground Beef (or Italian Sausage for extra flavour – optional, can omit for vegetarian)
  • 1 (28 oz) can Crushed Tomatoes
  • 1 (15 oz) can Pumpkin Puree (not pumpkin pie filling!)
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1/4 tsp Red Pepper Flakes (optional, for a little heat)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Tomato Paste

For the Pasta and Cheese:

  • 1 lb Pasta (Penne, Rigatoni, or Elbow Macaroni work well)
  • 4 oz Cream Cheese, softened
  • 1 cup Ricotta Cheese
  • 2 cups Shredded Mozzarella Cheese, divided
  • 1/2 cup Grated Parmesan Cheese
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Let’s Get Cooking! Step-by-Step Instructions

Here’s how to create your amazing Pasta Bake with Pumpkin Tomato Sauce:

1. Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to package directions until al dente. Remember, it will continue to cook in the oven, so slightly undercooking it is best.
  • Drain the pasta and set aside.

2. Make the Pumpkin Tomato Sauce:

  • Heat the olive oil in a large saucepan or Dutch oven over medium heat.
  • Add the chopped onion and cook until softened, about 5 minutes.
  • Add the minced garlic and cook for another minute until fragrant.
  • If using ground beef or sausage, add it to the pan and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  • Stir in the crushed tomatoes, pumpkin puree, oregano, basil, red pepper flakes (if using), salt, pepper, and tomato paste.
  • Bring the sauce to a simmer, then reduce heat and let it simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld.

3. Assemble the Pasta Bake:

  • Preheat your oven to 375°F (190°C).
  • In a large bowl, combine the cooked pasta and about 2/3 of the pumpkin tomato sauce. Mix well to coat the pasta evenly.
  • In a separate small bowl, cream together the softened cream cheese and ricotta cheese until smooth.
  • Spread a thin layer of the remaining pumpkin tomato sauce in the bottom of a 9×13 inch baking dish.
  • Pour the pasta mixture into the baking dish, spreading it out evenly.
  • Dollop the cream cheese and ricotta mixture over the pasta.
  • Sprinkle with 1 1/2 cups of the shredded mozzarella cheese and the grated Parmesan cheese.

4. Bake the Pasta Bake:

  • Cover the baking dish with foil.
  • Bake for 20 minutes.
  • Remove the foil and sprinkle with the remaining 1/2 cup of shredded mozzarella cheese.
  • Bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the bake is heated through.

5. Rest and Serve:

  • Let the pasta bake rest for 5-10 minutes before cutting and serving.
  • Garnish with fresh chopped parsley.

Tips, Variations & Serving Suggestions

Want to personalize your Pasta Bake with Pumpkin Tomato Sauce? Here are a few ideas:

  • Add Veggies: Sautéed bell peppers, mushrooms, spinach, or zucchini would all be delicious additions to the sauce. Add them along with the onion.
  • Go Vegan: Substitute the ground beef with plant-based crumbles. Use vegan ricotta and mozzarella alternatives. Nutritional yeast can add a cheesy flavor.
  • Spice it Up: Increase the red pepper flakes or add a dash of cayenne pepper for more heat.
  • Different Cheeses: Feel free to experiment with other cheeses like provolone, fontina, or even a little bit of Gruyere for extra flavor.
  • Herbs: Fresh rosemary or thyme would also complement the pumpkin and tomato flavors wonderfully. Add them to the sauce while it’s simmering.
  • Serving It: Serve as a main course with a simple green salad. It’s also great as a side dish for grilled chicken or sausage.

(Optional) Nutritional Information (Approximate per serving – varies based on specific ingredients used)

  • Calories: 450-550
  • Protein: 25-30g
  • Fat: 20-25g
  • Carbohydrates: 50-60g

Your New Favorite Comfort Food Awaits!

There you have it – a hearty, flavorful, and relatively easy Pasta Bake with Pumpkin Tomato Sauce that’s sure to become a new family favorite. Don’t be intimidated by the pumpkin—it really enhances the dish and gives it a unique, comforting twist. Gather your ingredients, follow these steps, and get ready to enjoy a truly delicious and satisfying meal. I hope you love it as much as I do! Happy cooking!

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