Creamy Pumpkin Pasta Bake

Creamy pumpkin pasta bake, a cozy fall dish bursting with flavor.
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Embrace the allure of a Creamy Pasta Bake with Pumpkin Tomato Sauce, a dish that brings a touch of modern sophistication to your dining table. This culinary masterpiece combines the hearty essence of autumn with the comforting familiarity of baked pasta. The creamy richness of the sauce, paired with the vibrant hues of pumpkin and the tang of tomatoes, creates a refined flavor profile that promises to captivate the senses.

Why Make This Recipe

  • Effortless Yet Elegant: Simple steps lead to a dish that feels gourmet.
  • Minimal Ingredients: Utilizes seasonal produce for a fresh, vibrant taste.
  • Impressive Flavor: The harmonious blend of savory pumpkin and tangy tomato elevates traditional pasta bakes.

This recipe showcases how familiar ingredients can be transformed into an extraordinary meal, ideal for cozy evenings or sophisticated gatherings.

Ingredients

Pasta Base

  • 12 ounces penne or rigatoni
  • 1 tablespoon salt (for pasta water)

Pumpkin Tomato Sauce

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14 ounces) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Creamy Topping

  • 1 cup ricotta cheese, room temperature
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil leaves, finely chopped for garnish

How to Make Creamy Pasta Bake with Pumpkin Tomato Sauce

  1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook until al dente, about 2 minutes less than the package instructions. Drain and set aside.

  2. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add diced onion, sautéing until translucent and fragrant, about 5 minutes. Stir in minced garlic and cook for an additional minute, being careful not to let it brown.

  3. Combine Ingredients: Add the pumpkin puree and crushed tomatoes to the skillet. Stir in dried basil and oregano. Season with salt and pepper to taste. Let simmer for about 10 minutes, uncovering to thicken, stirring occasionally for even texture.

  4. Mix Pasta and Sauce: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta and pumpkin tomato sauce, ensuring each piece is coated with the vibrant sauce.

  5. Assemble the Bake: In a baking dish, layer half of the pasta mixture at the bottom. Top with dollops of ricotta cheese, followed by the remaining pasta. Sprinkle with mozzarella and Parmesan cheese for a golden, bubbling finish.

  6. Bake to Perfection: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden brown. Allow to cool slightly before serving.

Creamy Pasta Bake with Pumpkin Tomato Sauce for Cozy Nights

How to Serve Creamy Pasta Bake with Pumpkin Tomato Sauce

For an elegant presentation, serve the pasta bake in individual ramekins garnished with a sprig of fresh basil. Accompany the dish with a crisp green salad and a drizzle of balsamic reduction to elevate the dining experience.

How to Store Creamy Pasta Bake with Pumpkin Tomato Sauce

To maintain the impeccable texture and flavor, cover the dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to three days. When reheating, add a splash of water or cream to retain moisture, and warm in the oven at 350°F (175°C) until heated through.

Tips to Make Creamy Pasta Bake with Pumpkin Tomato Sauce

  • Enhance Flavor: Spice up the sauce with a pinch of red pepper flakes for a subtle kick.
  • Texture Elements: Consider adding a layer of sautéed spinach or mushrooms for added depth.
  • Cheese Variations: Experiment with different cheeses, like goat cheese or fontina, for a unique twist.

Variation

For a luxurious upgrade, use butternut squash puree instead of pumpkin and incorporate truffle oil for an earthy undertone. Additionally, top with hazelnuts for a delightful crunch.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be roasted and pureed for a more vibrant flavor.

How do I make this dish vegetarian?

This recipe is naturally vegetarian. Ensure all cheese used is rennet-free for a fully vegetarian option.

Can I freeze this pasta bake?

Indeed. Allow the bake to cool completely, then wrap tightly and freeze for up to two months. Reheat in the oven directly from the freezer, adding extra time as needed.

Conclusion

A Creamy Pasta Bake with Pumpkin Tomato Sauce epitomizes elegance and simplicity, effortlessly transforming seasonal ingredients into a stunning culinary delight. It invites creativity—whether through variations or garnishes—making it a versatile dish for any occasion. Please share your experiences below or tell us how you would personalize this recipe—what unique twist would you incorporate?

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Creamy Pumpkin Pasta Bake 2025 11 07 185551 150x150 1

Creamy Pasta Bake with Pumpkin Tomato Sauce

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  • Author: chef-ava
  • Total Time: 55
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

A delightful baked pasta dish featuring a creamy pumpkin tomato sauce, perfect for cozy evenings or sophisticated gatherings.

Ingredients

Scale
  • 12 ounces penne or rigatoni
  • 1 tablespoon salt (for pasta water)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14 ounces) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup ricotta cheese, room temperature
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil leaves, finely chopped for garnish

Instructions

  1. In a large pot, bring salted water to a boil. Add the pasta and cook until al dente, about 2 minutes less than the package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion, sautéing until translucent and fragrant, about 5 minutes. Stir in minced garlic and cook for an additional minute.
  3. Add the pumpkin puree and crushed tomatoes to the skillet. Stir in dried basil and oregano. Season with salt and pepper to taste. Let simmer for about 10 minutes.
  4. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta and pumpkin tomato sauce, ensuring each piece is coated.
  5. In a baking dish, layer half of the pasta mixture at the bottom. Top with dollops of ricotta cheese, followed by the remaining pasta. Sprinkle with mozzarella and Parmesan cheese.
  6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden brown.

Notes

For an elegant presentation, serve in individual ramekins garnished with fresh basil. Store leftovers tightly sealed in the refrigerator for up to three days.

  • Prep Time: 15
  • Cook Time: 40
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 40mg

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