Description
A hearty pasta bake featuring a rich pumpkin and tomato sauce.
Ingredients
Scale
- 2 cups pasta
- 1 cup pumpkin puree
- 2 cups diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 cup mozzarella cheese, shredded
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions; drain and set aside.
- In a pan, sauté onion and garlic until soft.
- Add pumpkin puree, diced tomatoes, oregano, basil, salt, and pepper; stir and simmer for 10 minutes.
- Combine cooked pasta with the sauce.
- Transfer the mixture to a baking dish and top with mozzarella cheese.
- Bake for 25 minutes or until cheese is melted and bubbly.
Notes
- Feel free to add vegetables like spinach or bell peppers.
- Can substitute mozzarella with your preferred cheese.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Pasta Bake with Pumpkin Tomato Sauce