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Ultimate Pasta Bake with Pumpkin Tomato Sauce: A Cozy Fall Favorite

Pasta Bake with Pumpkin Tomato Sauce
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This recipe was a happy accident on a rainy evening when I had leftover pumpkin and a craving for pasta. The mix of creamy pumpkin and tangy tomato turned out to be a match made in kitchen heaven. Baked until bubbly and golden, this dish is the kind that makes you go back for seconds (or thirds!).

Ingredients

Scale

  • 12 oz pasta (penne or rigatoni work best)

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 1 can (14 oz) crushed tomatoes

  • 1 cup pumpkin puree

  • ½ cup heavy cream or milk

  • 1 tsp dried oregano

  • Salt & pepper to taste

  • 1 cup shredded mozzarella

  • ½ cup grated parmesan

  • Fresh basil (optional)

Instructions

  • Preheat oven to 375°F (190°C). Cook pasta until al dente; drain and set aside.

  • In a skillet, heat olive oil and sauté onion until soft. Add garlic and cook 1 more minute.

  • Stir in tomatoes, pumpkin, cream, oregano, salt, and pepper. Simmer for 10 minutes.

  • Combine sauce with pasta and transfer to a greased baking dish.

  • Top with mozzarella and parmesan. Bake for 20–25 minutes until golden and bubbly.

  • Garnish with fresh basil if desired.

Notes

  • Add cooked sausage or ground turkey for extra protein.

  • Swap heavy cream with coconut milk for a dairy-free version.

  • Great for meal prep—leftovers reheat beautifully!

Nutrition

Find it online: https://recipes.swedishinarabic.net/ultimate-pasta-bake-with-pumpkin-tomato-sauce-a-cozy-fall-favorite/