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–+ servings

Pasta Bake with Pumpkin Tomato Sauce

A comforting and hearty pasta bake featuring a creamy pumpkin tomato sauce, topped with cheese and baked to perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 300 grams Pasta (penne or rigatoni) Uncooked
Pumpkin Tomato Sauce
  • 400 grams Canned pumpkin puree
  • 400 grams Canned diced tomatoes With juices
  • 1 cup Vegetable broth
  • 1 teaspoon Olive oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Dried oregano
  • 1 teaspoon Salt To taste
  • 1 teaspoon Black pepper To taste
Toppings
  • 1 cup Shredded mozzarella cheese
  • 1/2 cup Grated Parmesan cheese
  • 1/4 cup Fresh basil Chopped, for garnish

Method
 

Prepare the Pasta
  1. Preheat the oven to 180°C (350°F). Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large mixing bowl, combine the cooked pasta with the pumpkin tomato sauce.
Make the Sauce
  1. In a pot, heat olive oil over medium heat. Add canned pumpkin puree, diced tomatoes, vegetable broth, garlic powder, onion powder, oregano, salt, and pepper. Stir well and let simmer for 10 minutes.
Assemble the Bake
  1. Transfer the pasta mixture into a baking dish. Top with shredded mozzarella and grated Parmesan cheese.
Bake
  1. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden brown.
  2. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 18gFat: 15gSaturated Fat: 7gFiber: 5gSugar: 6g

Notes

Feel free to add vegetables like spinach or bell peppers to the pasta mixture for added nutrition.

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