Description

Pasta Bake with Pumpkin Tomato Sauce is a cozy, comforting dish that brings together creamy pumpkin and tangy tomatoes for an irresistible flavor experience. This easy-to-make recipe is perfect for family dinners or gatherings, showcasing vibrant colors and rich textures that will impress even the pickiest eaters. With layers of cheesy goodness and wholesome ingredients, it’s the ultimate comfort food for chilly nights.

Ingredients

Scale

2 cups elbow macaroni
1 cup canned pumpkin puree
1 cup canned diced tomatoes (no salt added)
3 cloves garlic, minced
1 medium onion, finely chopped
2 tsp Italian seasoning
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 tbsp extra virgin olive oil
Salt and pepper to taste

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Instructions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Cook elbow macaroni in salted boiling water until al dente; drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
Stir in pumpkin puree, diced tomatoes, Italian seasoning, salt, and pepper; mix until heated through.
Combine cooked pasta with sauce in a large bowl. Add half of the mozzarella and mix well.
Transfer mixture to the baking dish and top with remaining cheese. Bake for 25-30 minutes 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: 330
Sugar: 5g
Sodium: 390mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 12g
Cholesterol: 25mg