Description
This Cheesy Pasta Bake with Pumpkin-Tomato Sauce is the ultimate fall comfort food. Creamy ricotta, tender pasta, and a velvety pumpkin-tomato sauce bake together under a golden cheesy topping. Cozy, nourishing, and family-friendly, it’s a hearty vegetarian dish perfect for weeknights, meal prep, or seasonal gatherings.
Ingredients
Scale
- 12 ounces pasta (penne, rigatoni, or ziti)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (15 ounces) pumpkin puree (not pie filling)
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon ground nutmeg
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh sage or parsley, for garnish
- Optional: gluten-free pasta or dairy-free cheese alternatives
Instructions
- Cook pasta: Boil pasta in salted water until just al dente (1–2 minutes less than package). Drain and set aside.
- Make sauce: Heat olive oil in a skillet. Sauté onion for 5 minutes, add garlic for 1 minute. Stir in pumpkin puree, crushed tomatoes, oregano, nutmeg, basil, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
- Mix ricotta: In a bowl, combine ricotta with a ladle of sauce to loosen.
- Assemble: In a 9×13-inch dish, combine pasta, sauce, and ricotta mixture. Stir gently. Top with mozzarella and Parmesan.
- Bake: Bake uncovered at 375°F (190°C) for 20–25 minutes, until golden and bubbly.
- Serve: Cool slightly, garnish with sage or parsley, and enjoy warm.
Notes
- Cook pasta slightly underdone since it will bake further.
- Add fresh sage or thyme for deeper autumn flavor.
- Sprinkle breadcrumbs on top before baking for extra crunch.
- Let the bake rest 5 minutes before serving for easier slicing.
- Swap pumpkin with butternut squash puree for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta, Vegetarian
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 7g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 45mg
Keywords: Cheesy pasta bake, pumpkin tomato pasta, fall comfort food, vegetarian pasta bake, healthy pasta casserole