Pasta Bake with Pumpkin Tomato Sauce
A heartwarming, creamy pasta bake that combines the earthy sweetness of pumpkin with the zesty kick of tomatoes, making it a perfect quick dinner solution for families.
Ingredients
Main Ingredients
- 8 oz penne pasta Can substitute with whole wheat penne for added nutrition.
- 1 cup canned pumpkin puree Fresh pumpkin can be used if cooked and pureed first.
- 14.5 oz can fire-roasted diced tomatoes Opt for low-sodium canned tomatoes to reduce sodium intake.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese Can substitute with mozzarella or gouda for a different flavor.
- 2 tsp Italian seasoning
- to taste Salt and pepper
- 2 tbsp olive oil
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and spray a baking dish with nonstick spray.
- Cook the pasta in salted boiling water until al dente, about 6-7 minutes. Drain and set aside.
- In a skillet over medium heat, heat olive oil. Sauté chopped onions and minced garlic until soft and fragrant.
- Add pumpkin puree, diced tomatoes, Italian seasoning, salt, and pepper to the skillet; stir well to combine.
- In a large bowl, mix cooked pasta with the pumpkin-tomato sauce until evenly coated.
Baking
- Transfer the mixture to the prepared baking dish.
- Top with shredded cheddar cheese and bake for 25-30 minutes until bubbly and golden.
Notes
This dish is perfect for family dinners or gatherings. Serve it with a side salad and crusty bread. Leftovers can be frozen for future meals.