How to Make Pasta Bake with Pumpkin Tomato Sauce at Home
Make Pasta Bake with Pumpkin Tomato Sauce with pantry staples, clear cues, and flexible swaps.
Servings 6
Ingredients
- 12 oz 340g short pasta (penne, rigatoni, or shells)
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup canned pumpkin puree
- 1 1/2 cups tomato sauce or crushed tomatoes
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook pasta in salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Stir in pumpkin puree, tomato sauce, heavy cream, Italian seasoning, smoked paprika, salt, pepper, and red pepper flakes (if using). Simmer for 5–7 minutes until slightly thickened.
- Add cooked pasta to the sauce and toss until well coated.
- Transfer mixture to the prepared baking dish. Sprinkle with mozzarella and Parmesan cheeses.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Garnish with fresh basil or parsley before serving.