Description
Indulge in the heartwarming flavors of Pumpkin Tomato Pasta Bake, a delightful dish that combines creamy pasta with a rich sauce of sweet pumpkin and tangy tomatoes. This comforting meal is perfect for chilly evenings and family gatherings, filling your kitchen with inviting aromas. Easy to prepare and full of vibrant colors, it’s a guaranteed hit for any dinner table.
Ingredients
Scale
- 8 oz penne pasta
- 1 cup canned pumpkin puree (100% pure)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the penne pasta in salted boiling water until al dente, drain, and set aside.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion until soft, about 5 minutes. Add minced garlic and cook for an additional minute.
- Stir in pumpkin puree, diced tomatoes, basil, oregano, salt, and pepper. Simmer on low for about 10 minutes.
- Combine the cooked pasta with the sauce until evenly coated.
- Transfer the mixture to a greased baking dish and top with mozzarella and Parmesan cheese.
- Bake for 20-25 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg