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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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