Description
A comforting vegetarian pasta bake featuring a rich pumpkin-tomato sauce and a bubbly, golden cheese topping.
Ingredients
Scale
For the Crust:
- 12 oz penne pasta
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can crushed tomatoes
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in pumpkin puree, crushed tomatoes, vegetable broth, oregano, smoked paprika, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Combine the cooked pasta with the pumpkin-tomato sauce. Transfer to a greased 9×13 inch baking dish.
- Top evenly with mozzarella and Parmesan cheeses. Bake for 20-25 minutes, until cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
You can customize the seasonings to taste.