This creamy pumpkin tomato pasta bake is a warm and comforting dish. With creamy pumpkin, rich tomatoes, and cheese, it hits all the right flavors!
So, if you’re like me and love a good pasta hug, this is perfect for cozy nights. I can never resist sprinkling extra cheese on top before baking—delicious! 😋
Making this bake is easy—you just mix everything, pour it into a dish, and let the oven do its magic. Perfect for busy weeknights or lazy weekends!
Key Ingredients & Substitutions
Pasta: I suggest using penne or rigatoni since their shapes hold onto the sauce well. If you want a gluten-free option, you can use pasta made from rice or lentils.
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can also use fresh pumpkin. Just roast cubed pumpkin until tender, then blend it until smooth. This can add a lovely, fresh taste!
Crushed Tomatoes: For the base, I like canned crushed tomatoes, but you can use tomato sauce if that’s what you have. Whole canned tomatoes crushed by hand can also work if you prefer a chunkier texture.
Heavy Cream: If you want a lighter version, you can substitute half-and-half or even plain yogurt for a tangy twist. For a dairy-free version, opt for coconut milk or a plant-based cream.
Cheese: I love the combo of mozzarella and Parmesan. However, feel free to use any cheese you enjoy. Cheddar or a blend of Italian cheeses can give a different but delightful flavor.
How Do I Make the Cream Sauce Smooth and Creamy?
Creating a smooth sauce is all about controlling the heat and adding the cream correctly. Here’s my best tip:
- After mixing the pumpkin and tomatoes, reduce the heat and gradually whisk in the cream. This helps to prevent curdling.
- Make sure to stir continuously until everything is blended and creamy.
- Taste before seasoning! Adjust salt and pepper according to your preference.
Taking your time with this step will ensure you have a luscious sauce to coat the pasta perfectly!
How to Make Creamy Pumpkin Tomato Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 oz (340g) pasta (penne or rigatoni works well)
- 1 cup pumpkin puree (canned or fresh cooked)
- 1 cup canned crushed tomatoes or tomato sauce
- 1 cup heavy cream or cooking cream
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried Italian herbs (basil, oregano, thyme mix)
- 1/4 tsp red pepper flakes (optional, for a mild kick)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
How Much Time Will You Need?
This creamy pumpkin tomato pasta bake will take about 15 minutes of preparation time and 25 minutes of baking time. So, you’re looking at a total of around 40 minutes from start to finish. Perfect for a cozy dinner in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C). This gives it time to get nice and hot while you prepare everything else.
2. Cook the Pasta:
In a large pot, bring salted water to a boil. Add your pasta and cook it just until al dente (that means not too soft), following the package instructions. Once done, drain it and set aside.
3. Sauté Onions and Garlic:
While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Toss in the chopped onion and sauté it for about 4-5 minutes until it becomes translucent. Then, add the minced garlic and cook it for another minute until it’s super fragrant—yum!
4. Make the Sauce:
Now it’s time to add the star ingredients! Stir in the pumpkin puree, crushed tomatoes, and dried Italian herbs. Mix it all up and let it simmer for 5-7 minutes. This will help meld those flavors together beautifully.
5. Cream it Up:
Reduce the heat to low, and stir in the heavy cream, mixing until you achieve a smooth, creamy sauce. Don’t forget to season with salt, pepper, and red pepper flakes if you’re looking for a little kick!
6. Combine Pasta and Sauce:
In a large mixing bowl, combine the cooked pasta with the pumpkin tomato cream sauce. Make sure every noodle is coated in that delicious sauce.
7. Prepare for Baking:
Transfer the pasta and sauce mixture to a greased baking dish. Next, sprinkle the mozzarella and Parmesan cheese evenly over the top. Cheese makes everything better!
8. Bake and Enjoy:
Place your dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with a lovely golden top. It’ll smell amazing!
9. Garnish and Serve:
Once done, take the bake out of the oven and let it cool for a few minutes. Garnish with fresh basil or parsley for a pop of color and flavor. Serve warm, and enjoy every creamy, cheesy bite!
Enjoy your creamy pumpkin tomato pasta bake! It’s a delightful meal that’s sure to please everyone at the table! 🍽️
Frequently Asked Questions
Can I Use Frozen Vegetables in This Recipe?
Yes! You can easily add frozen spinach or kale for a nutritional boost. Just make sure to thaw and drain any excess moisture before mixing it into the sauce to prevent a watery bake.
Can I Make This Dish Vegetarian-Friendly?
This recipe is already vegetarian since it doesn’t include meat. Just ensure that your cheeses are made without animal rennet for a completely vegetarian-friendly option.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove, adding a splash of cream or milk if needed to restore creaminess.
Can I Add Meat to This Bake?
Absolutely! You can mix in cooked Italian sausage, chicken, or even ground turkey for added protein. Just ensure the meat is cooked before adding it to the pasta and sauce mixture.