Creamy Pumpkin Tomato Pasta Bake
Indulge in the comforting warmth of this Creamy Pumpkin Tomato Pasta Bake. With al dente pasta enveloped in a rich pumpkin-tomato sauce and topped with gooey melted cheese, this dish is perfect for chilly evenings or family gatherings. The medley of flavors and textures creates a delightful experience that will have everyone coming back for seconds. Easy to prepare and full of wholesome ingredients, this pasta bake is a must-try!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 8 oz penne pasta
- 1 cup canned pumpkin puree (unsweetened)
- 1 cup canned diced tomatoes (no salt added)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp olive oil
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Cook the penne pasta in boiling salted water until al dente, then drain.
- In a skillet over medium heat, add olive oil, sauté onions until translucent, then add garlic and cook until fragrant.
- Stir in pumpkin puree, diced tomatoes, vegetable broth, and dried herbs. Simmer for about 10 minutes.
- Combine the cooked pasta with the sauce in a large bowl. Transfer half into the baking dish.
- Top with half of the mozzarella cheese, layer on the remaining pasta mixture, and then sprinkle with the remaining cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 15 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 340
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg