Autumn Pasta Bake: Cozy Pumpkin Tomato Delight (Print Version)
Autumn Pasta Bake with pumpkin tomato sauce! My go-to cozy dinner, perfect for chilly nights. Easy, comforting, and a family favorite.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients for Your Autumn Pasta Bake
01 -
1 pound penne or rigatoni pasta
02 -
2 tablespoons olive oil
03 -
1 medium yellow onion, chopped
04 -
4 cloves garlic, minced
05 -
1 (15-ounce) can pumpkin puree (not pie filling)
06 -
1 (28-ounce) can crushed tomatoes
07 -
1 cup vegetable broth
08 -
½ cup heavy cream
→ Flavor Boosters & Seasonings
09 -
8-10 fresh sage leaves, chopped
10 -
1 teaspoon salt (or to taste)
11 -
½ teaspoon black pepper (or to taste)
12 -
Pinch of nutmeg (optional)
→ Cheesy Goodness & Finishing Touches
13 -
1 cup shredded mozzarella cheese, divided
14 -
½ cup grated Parmesan cheese, divided
→ Optional Mix-ins to Make Your Autumn Pasta Bake Special
15 -
1 cup cooked crumbled Italian sausage
16 -
1 cup fresh spinach or kale
17 -
Pinch of red pepper flakes
# Instructions:
01 -
Get a big pot of water boiling, hon! Add a generous pinch of salt – this is where I always forget to salt the water, and then my pasta tastes bland. Cook your chosen pasta according to package directions until it’s al dente. Don't overcook it, because it'll bake a bit more in the oven. Drain it, but save about a cup of that starchy pasta water; it’s liquid gold for our sauce!
02 -
While your pasta cooks, heat a glug of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add your chopped onion and let it soften, about 5-7 minutes, until it's translucent and smells sweet. Then, toss in that minced garlic and cook for another minute until fragrant. Don't let it burn, or it'll get bitter – I've made that oopsie more times than I care to admit!
03 -
Pour in your can of crushed tomatoes, pumpkin puree, and vegetable broth. Give it a good stir. Add in your fresh sage leaves, a pinch of salt, and a generous crack of black pepper. Bring it to a gentle simmer, then reduce the heat to low and let it bubble quietly for about 10-15 minutes. This is where all those flavors really get to know each other for our Autumn Pasta Bake. It smells amazing, honestly!
04 -
Stir in the heavy cream until the sauce is beautifully smooth and creamy. If the sauce seems a little too thick, add a splash of that reserved pasta water until it reaches your desired consistency – I usually need a quarter to a half cup. Now, add your cooked pasta directly into the sauce. Toss it all together, making sure every noodle is coated in that gorgeous pumpkin tomato goodness.
05 -
If your skillet isn't oven-safe, transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle half of the shredded mozzarella and half of the grated Parmesan over the pasta. Give it a gentle stir to get some cheesy pockets going, then top with the remaining mozzarella and Parmesan. I like to make sure there are little peaks of cheese so they get extra crispy.
06 -
Pop your Autumn Pasta Bake into a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the cheese is melted, bubbly, and beautifully golden brown on top. You want those slightly charred edges, to be real! Let it rest for 5-10 minutes before serving. This Autumn Pasta Bake should look and smell like pure comfort, with that rich pumpkin aroma filling your kitchen.
# Notes:
01 -
Don't forget to salt your pasta water – it's a game-changer for flavor!
02 -
Always use canned pumpkin puree, not pie filling. I learned that the hard way, oops!
03 -
Freshly grated cheese melts so much better than pre-shredded. Trust me on this one.
04 -
Serve with a crisp green salad and crusty bread to soak up all that delicious sauce.
# Tools You'll Need:
01 -
Large pot
02 -
large oven-safe skillet or 9x13 inch baking dish
03 -
grater
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 20-25g
Total Carbohydrate: 50-60g
Protein: 18-22g