Description
A comforting pasta bake featuring pumpkin and tomato sauce.
Ingredients
Scale
- 300g pasta
- 400g canned pumpkin
- 400g canned diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 150g mozzarella cheese, shredded
- 50g parmesan cheese, grated
Instructions
- Preheat your oven to 180°C (350°F).
- Cook the pasta according to package instructions until al dente.
- In a pan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add pumpkin, diced tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
- Combine cooked pasta and sauce in a large bowl.
- Transfer the mixture to a baking dish. Top with mozzarella and parmesan cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
Notes
- Feel free to add vegetables like spinach or bell peppers.
- Store leftovers in the refrigerator for up to 3 days.
- This dish can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Pasta Bake with Pumpkin Tomato Sauce