Pasta Bake with Pumpkin Tomato Sauce
There’s something magical about a pasta bake that’s bubbling away in the oven, filling your kitchen with warm, comforting aromas. This Pasta Bake with Pumpkin Tomato Sauce takes that magic up a notch with creamy pumpkin blended right into the savory tomato base. It’s cozy, flavorful, and just the kind of dish that makes you want to slow down and enjoy a hearty dinner with the people you love.
Servings 6
Calories 365kcal
Cost $12–$15
Ingredients
- 12 ounces short pasta penne, rigatoni, or rotini work best
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 ½ cups pumpkin puree canned or homemade
- 2 cups marinara sauce store-bought or homemade
- 1 teaspoon dried Italian seasoning
- ½ teaspoon smoked paprika optional, for depth
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ cup vegetable or chicken broth to loosen sauce if needed
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley or basil for garnish optional
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so the pasta doesn’t stick.
- Step 2: Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than package instructions. This way, it will finish cooking in the oven without turning mushy. Drain and set aside.
- Step 3: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
- Step 4: Add the pumpkin puree, marinara sauce, Italian seasoning, smoked paprika, salt, and pepper. Stir well and let the sauce simmer for about 5 minutes. If it feels too thick, stir in broth a little at a time until it reaches your desired consistency.
- Step 5: Add the cooked pasta to the sauce and stir until every piece is coated. Pour the mixture into your prepared baking dish and spread it evenly.
- Step 6: Sprinkle the mozzarella, cheddar, and Parmesan evenly over the top. Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and golden in spots. Garnish with fresh parsley or basil before serving.
Notes
Don’t overcook the pasta
Since the pasta will continue cooking in the oven, stopping a couple of minutes early keeps it perfectly al dente after baking. Balance the sauce thickness
If your sauce is too thin, the pasta bake can turn soupy. If it’s too thick, the pasta may feel dry. Adjust with a little broth or cream until it coats the pasta smoothly. Use freshly shredded cheese
Pre-shredded cheese often has anti-caking agents that prevent it from melting as nicely. Shredding your own gives you that gooey, stretchy cheese pull. Let it rest before serving
Giving the pasta bake about 5 minutes to rest after removing it from the oven helps the sauce set and makes serving easier.
Since the pasta will continue cooking in the oven, stopping a couple of minutes early keeps it perfectly al dente after baking. Balance the sauce thickness
If your sauce is too thin, the pasta bake can turn soupy. If it’s too thick, the pasta may feel dry. Adjust with a little broth or cream until it coats the pasta smoothly. Use freshly shredded cheese
Pre-shredded cheese often has anti-caking agents that prevent it from melting as nicely. Shredding your own gives you that gooey, stretchy cheese pull. Let it rest before serving
Giving the pasta bake about 5 minutes to rest after removing it from the oven helps the sauce set and makes serving easier.