Can I use different pasta shapes for this recipe?

Absolutely! This recipe is versatile, and you can use any pasta shape you like—whether it's penne, rotini, or even gluten-free pasta. Just ensure you adjust the cooking time based on the pasta type you choose.

Is pumpkin puree necessary for this recipe?

While pumpkin puree adds creaminess and a unique flavor, you can substitute it with butternut squash puree or a thick tomato sauce if you prefer. However, pumpkin does bring a lovely sweetness that compliments the dish!

Can I make this recipe ahead of time?

Yes! You can prepare the pasta bake a day in advance. Just store it covered in the refrigerator, and when you’re ready to serve, bake it directly from the fridge, adjusting the time as needed to ensure it's heated through.

How can I make this recipe more spicy?

If you want to add some heat to your Pasta Bake with Pumpkin Tomato Sauce, try adding more red pepper flakes or incorporating diced jalapeños into the sauce. You can also use spicy cheese for an added kick!

Can I freeze this pasta bake?

Definitely! To freeze, let it cool completely after baking, then cover it tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat in the oven.

Pasta Bake with Pumpkin Tomato Sauce

Ingredients

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8 oz Pasta (Penne or Rotini)
1 cup Pumpkin Purée
1 cup Tomato Sauce
1 cup Mushrooms, diced
1 cup Spinach, chopped
1 cup Cheese (Mozzarella or Cheddar), shredded
1/2 cup Walnuts, chopped
1/4 tsp Red Pepper Flakes
1 tsp Dried Sage
Salt and Pepper to taste
Olive Oil for sautéing

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Instructions

Preheat your oven to 375°F (190°C).
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat and sauté the diced mushrooms until tender and slightly golden.
Add the pumpkin purée, tomato sauce, chopped spinach, red pepper flakes, sage, salt, and pepper to the skillet. Stir until heated through.
Mix in the cooked pasta and half of the cheese until evenly coated.
Transfer to a greased baking dish, top with chopped walnuts and the remaining cheese, and bake for 25-30 minutes until golden and bubbly.

Notes

This dish is versatile and can be customized with various ingredients. Leftovers store well in the refrigerator for reheating.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg