PUMPKIN PASTA BAKE HEAVEN

I’ll never forget the first time I attempted a fancy pasta bake for a Thanksgiving potluck – it was a complete disaster! The sauce was bland, the pasta was mushy, and the cheese… well, let’s just say it didn’t melt. I vowed to conquer the pasta bake, and after years of tweaking and experimenting, I’ve landed on a recipe that’s not only foolproof but also incredibly delicious: a Cheesy Pasta Bake with Pumpkin-Tomato Sauce that’s guaranteed to be a crowd-pleaser. Today, I’m sharing all my secrets for the most amazing Cheesy Pasta Bake with Pumpkin-Tomato Sauce you’ll ever make!

Why You’ll Absolutely ADORE This Cheesy Pasta Bake

Okay, let’s get real. There are a million pasta bake recipes out there. So, what makes this one so special? It’s all about the flavor combination, my friend. The creamy sweetness of pumpkin blended with the tangy richness of tomato sauce, all swirled around perfectly cooked pasta and blanketed in a generous layer of gooey, melty cheese – it’s a symphony of deliciousness! This isn’t your average pasta bake; it’s comfort food elevated to a whole new level. Think of it as fall in a baking dish, a cozy hug on a chilly evening. And the best part? It’s surprisingly easy to make. Trust me, even if you’re a beginner in the kitchen, you can totally nail this recipe.

Ingredients You’ll Need

Before we dive into the step-by-step instructions, let’s gather our ingredients. Don’t worry, most of them are pantry staples, and the rest are readily available at your local grocery store.

For the Pasta

• 1 pound pasta (penne, rigatoni, or your favorite short pasta shape)
• Salt, for pasta water

For the Pumpkin-Tomato Sauce

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little kick!)
• 1/2 cup vegetable broth or water
• Salt and black pepper to taste
• 1/4 cup heavy cream (optional, for extra creaminess)

For the Cheesy Topping

• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Let’s Get Baking: Step-by-Step Instructions

Alright, let’s get down to business! Follow these easy steps, and you’ll have a mouthwatering Cheesy Pasta Bake with Pumpkin-Tomato Sauce in no time. Don’t be intimidated – I’ll be with you every step of the way!

1. Preheat your oven to 375°F (190°C). This is crucial for even baking and that perfect golden-brown cheese topping.
2. Cook the pasta according to package directions. But here’s a pro tip: cook it al dente – slightly firm to the bite. It will continue to cook in the oven, and you don’t want mushy pasta. Drain the pasta well and set it aside.
3. While the pasta is cooking, prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. The aroma will start to fill your kitchen – yum!
4. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
5. Pour in the crushed tomatoes and pumpkin puree. Stir to combine everything. It will look and smell absolutely divine at this point.
6. Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste. Don’t be shy with the seasoning! It’s what brings the flavors to life.
7. Pour in the vegetable broth or water. Bring the sauce to a simmer, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
8. If you’re using heavy cream, stir it in during the last few minutes of simmering. This adds a touch of richness and creaminess to the sauce. It’s totally optional, but I highly recommend it!
9. Add the cooked pasta to the sauce and toss to coat evenly. Make sure every strand of pasta is lovingly coated in that delicious pumpkin-tomato goodness.
10. Pour the pasta mixture into a 9×13 inch baking dish. If you don’t have a 9×13, any similar-sized baking dish will work just fine.
11. Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top. Don’t skimp on the cheese! This is what makes it a Cheesy Pasta Bake, after all.
12. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and lightly golden brown. Keep a close eye on it to prevent the cheese from burning.
13. Let the pasta bake cool for a few minutes before serving. This allows the cheese to set slightly and makes it easier to serve.
14. Serve and enjoy! Get ready for rave reviews. This pasta bake is sure to be a hit!

Success Tips for the Perfect Cheesy Pasta Bake

Want to guarantee pasta bake perfection? Here are a few of my top tips and tricks:

• Don’t overcook the pasta: As mentioned earlier, cooking the pasta al dente is key. Overcooked pasta will become mushy in the oven, and nobody wants that!
• Taste and adjust the seasoning: Before adding the pasta to the sauce, give it a taste and adjust the seasoning as needed. You might want to add more salt, pepper, or even a pinch of sugar to balance the acidity of the tomatoes.
• Use high-quality cheese: The quality of the cheese will directly impact the flavor and texture of your pasta bake. Opt for a good quality mozzarella and Parmesan cheese for the best results.
• Don’t be afraid to experiment with different cheeses: While mozzarella and Parmesan are classic choices, you can also add other cheeses like provolone, fontina, or even a little bit of Gruyere for a more complex flavor.
• Make it ahead of time: This pasta bake is a great make-ahead dish. You can assemble it a day or two in advance and store it in the refrigerator until you’re ready to bake it. Just add a few extra minutes to the baking time if it’s cold.

Variations and Add-Ins

This Cheesy Pasta Bake with Pumpkin-Tomato Sauce is delicious as is, but you can easily customize it to your liking. Here are a few ideas to get you started:

• Add vegetables: Sauté some diced zucchini, bell peppers, or mushrooms along with the onion for added flavor and nutrients.
• Add protein: Ground beef, Italian sausage, or cooked chicken would all be delicious additions to this pasta bake.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for a little extra heat.
• Make it vegetarian: Use vegetable broth instead of chicken broth and add some vegetarian sausage or tofu for protein.
• Try different pasta shapes: While penne and rigatoni are classic choices, you can use any short pasta shape you like. Farfalle (bowties), rotini (spirals), or even small shells would all work well.

Serving Suggestions

This Cheesy Pasta Bake is a complete meal on its own, but it also pairs well with a variety of side dishes. Here are a few of my favorite serving suggestions:

• A simple green salad: A fresh green salad with a light vinaigrette dressing provides a nice contrast to the richness of the pasta bake.
• Garlic bread: Who can resist a slice of warm, crusty garlic bread? It’s the perfect accompaniment to any pasta dish.
• Roasted vegetables: Roasted broccoli, Brussels sprouts, or asparagus would all be delicious side dishes.
• A glass of red wine: A medium-bodied red wine like Chianti or Merlot would pair beautifully with the flavors of this pasta bake.

More Delicious Tomato and Pumpkin Recipes to Try

If you’re loving the combination of tomato and pumpkin, here are a few other recipes you might enjoy. You will absolutely love these:

• For a warm and comforting soup, try this ROASTED TOMATO SOUP. Roasting the tomatoes brings out their natural sweetness, creating a truly unforgettable flavor.
• Another soup option that’s packed with flavor is GARLIC TOMATO SOUP. The garlic adds a pungent depth that complements the tomato perfectly.
• For a hearty and satisfying meal, give LASAGNA SOUP a try. It’s all the deliciousness of lasagna in a cozy bowl!
• And if you’re in the mood for something sweet, you must try these PUMPKIN CREAM CHEESE BARS. The creamy filling and spiced pumpkin base are a match made in heaven. Or you can enjoy the flavors of fall with a homemade PUMPKIN SPICE LATTE!
• If you’re craving cheesy comfort food, look no further than CHEDDAR CHILI MAC. This is a kid and adult favorite!

Storage and Reheating Instructions

Got leftovers? Lucky you! This Cheesy Pasta Bake stores well in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or bake the entire dish in a preheated oven at 350°F (175°C) until heated through. You can also freeze this pasta bake for longer storage. Wrap it tightly in plastic wrap and then in foil, or store it in a freezer-safe container. It will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Final Thoughts

There you have it – my ultimate recipe for Cheesy Pasta Bake with Pumpkin-Tomato Sauce! I truly believe this is a dish that everyone will love. It’s comforting, flavorful, and surprisingly easy to make. So, gather your ingredients, preheat your oven, and get ready to create a pasta bake masterpiece. I promise, you won’t be disappointed!

Cheesy Pumpkin Pasta Bake Heaven

Amelia

This Cheesy Pumpkin Pasta Bake is a comforting and flavorful dish perfect for fall. Creamy pumpkin-tomato sauce coats perfectly cooked pasta, topped with a generous layer of melted mozzarella and Parmesan cheese. It’s an easy and delicious meal that’s sure to be a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot
• Colander
• Large skillet
• Measuring spoons
• Measuring cups
• Wooden spoon or spatula
• 9×13 inch baking dish
• Oven
• Cheese grater

Ingredients

  

• 1 pound pasta penne, rigatoni, or other short shape
• Salt, for pasta water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes optional
• ½ cup vegetable broth or water
• Salt and black pepper to taste
• ¼ cup heavy cream optional
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Instructions

 

• Preheat oven to 375°F (190°C).
• Cook pasta according to package directions until al dente. Drain well and set aside.
• While pasta is cooking, heat olive oil in a large skillet over medium heat.
• Add chopped onion and cook until softened and translucent, about 5-7 minutes.
• Add minced garlic and cook for another minute until fragrant.
• Pour in crushed tomatoes and pumpkin puree. Stir to combine.
• Add dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste.
• Pour in vegetable broth or water. Bring to a simmer, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
• If using heavy cream, stir it in during the last few minutes of simmering.
• Add the cooked pasta to the sauce and toss to coat evenly.
• Pour the pasta mixture into a 9×13 inch baking dish.
• Sprinkle mozzarella cheese and Parmesan cheese evenly over the top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and lightly golden brown.
• Let the pasta bake cool for a few minutes before serving.
• Serve and enjoy!

Notes

For best results, use high-quality cheese. Don’t overcook the pasta – al dente is key. This dish can be assembled ahead of time and stored in the refrigerator for up to 2 days before baking. Add a few extra minutes to the baking time if baking from cold. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months.