Fall is the perfect season for cozy comfort foods, and this pasta bake with pumpkin tomato sauce brings warmth and satisfaction in every bite. Combining the sweetness of pumpkin with the tanginess of tomatoes creates a creamy, savory sauce that clings to every piece of pasta. Topped with melted cheese and baked to perfection, this dish is perfect for weeknight dinners, family gatherings, or meal prep for the week. Let’s walk through how you can create this delightful dish step by step!
Ingredients for the Pasta Bake with Pumpkin Tomato Sauce
Here’s what you’ll need to make this delicious fall-inspired pasta bake. This recipe serves 4-6 people, but you can easily double it for larger crowds or leftovers.
For the Sauce:
- 1 cup pumpkin puree (canned or homemade)
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk (for a dairy-free option)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- Red pepper flakes (optional, for a bit of heat)
For the Pasta Bake:
- 12 oz pasta (penne, rigatoni, or fusilli work well)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
1. Cooking the Pasta
Begin by cooking the pasta in a large pot of salted boiling water until al dente. Since the pasta will continue cooking in the oven, you want it to be slightly firm to the bite. Drain the pasta and set it aside while you prepare the pumpkin tomato sauce.
2. Sautéing the Aromatics
In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3-4 minutes. Then, add the minced garlic and sauté for an additional minute until fragrant, making sure the garlic doesn’t burn.
3. Adding Tomatoes and Pumpkin to the Sauce
Once your onions and garlic are cooked, add the diced tomatoes (including the juices) to the skillet. Let the tomatoes simmer for 5 minutes, breaking them up with a wooden spoon as they soften. This will allow the tomatoes to release their juices and develop flavor.
Next, stir in the pumpkin puree. The combination of tomatoes and pumpkin creates a luscious sauce that’s slightly sweet and tangy. Stir in the vegetable or chicken broth to thin the sauce slightly, allowing it to coat the pasta better.
4. Seasoning the Sauce
Season the sauce with dried thyme, cinnamon, nutmeg, salt, and pepper. These spices enhance the warmth and richness of the pumpkin, adding a cozy fall flavor to the dish. If you enjoy a bit of heat, sprinkle in some red pepper flakes at this stage. Let the sauce simmer gently for about 10 minutes, allowing the flavors to meld together.
5. Stirring in the Cream
After the sauce has simmered, stir in the heavy cream or coconut milk. This adds creaminess and balances the acidity from the tomatoes. Simmer the sauce for another 2-3 minutes, stirring occasionally. Taste and adjust the seasoning if needed—this is the perfect time to add more salt or pepper based on your preference.
6. Combining the Pasta and Sauce
Preheat your oven to 375°F (190°C).
In a large mixing bowl or the pot you used to cook the pasta, combine the cooked pasta with the pumpkin tomato sauce. Toss everything together until the pasta is evenly coated with the creamy sauce.
7. Assembling the Pasta Bake
Lightly grease a 9×13-inch baking dish with olive oil or butter. Transfer the pasta and sauce mixture into the baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. Finish by adding a generous layer of grated Parmesan cheese for an extra hit of salty, nutty flavor.
8. Baking the Pasta
Place the pasta bake in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. You can also switch on the broiler for the last 2-3 minutes to get a crisp, golden crust on top, but keep a close eye on it to avoid burning the cheese.
9. Garnishing and Serving
Once the pasta bake is finished, remove it from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped basil or parsley for a burst of color and freshness. Serve the pasta bake with a side salad or some crusty garlic bread to complete the meal.
10. Storing and Reheating Leftovers
This pasta bake with pumpkin tomato sauce is perfect for meal prep, as it stores well and reheats beautifully. Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop it back in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick meal.
FAQs
Can I use another type of pasta for this bake?
Yes! While short, sturdy pasta like penne or rigatoni works best for this recipe, you can use whatever pasta you prefer or have on hand.
Can I make this pasta bake dairy-free?
Absolutely! Simply swap out the heavy cream for coconut milk or any plant-based milk, and use dairy-free cheese to keep it creamy and delicious without the dairy.
Can I add vegetables or meat to this dish?
Feel free to customize this pasta bake by adding your favorite veggies, such as spinach, kale, or roasted bell peppers. You can also add cooked sausage, chicken, or ground turkey for extra protein.
How can I make this pasta bake ahead of time?
You can assemble the entire pasta bake ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
Can I freeze this pasta bake?
Yes! To freeze, assemble the pasta bake without baking it. Cover it tightly with foil and freeze for up to 2 months. When ready to bake, thaw it overnight in the fridge and bake as directed.
Can I make my own pumpkin puree?
If you prefer to use fresh pumpkin, simply roast a small pumpkin until tender, scoop out the flesh, and puree it in a blender until smooth. This can replace canned pumpkin in the recipe.