Cheesy Pumpkin Pasta Bake Heaven
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.
Equipment
- Large pot
- Colander
- Large skillet
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- 9x13 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 9x13 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.