Autumn Pasta Bake with Pumpkin Tomato Sauce and Ricotta
As the leaves turn vibrant shades of orange and gold, it’s time to gather your loved ones around the table for a dish that radiates warmth and comfort. This Autumn Pasta Bake, draped in a creamy pumpkin and tomato sauce and layered with rich ricotta, is nothing short of a cozy hug in a casserole dish. I feel incredibly grateful to share this delightful recipe with you, and I can’t wait for you to experience the joy of making and sharing it!
Why You’ll Love This Recipe
This recipe is the epitome of fall comfort food! Imagine the sweet scent of pumpkin mingling with savory tomatoes as the sauce simmers on your stovetop. Not only is it bursting with flavor, but it’s also a breeze to prepare, making it ideal for any busy weeknight or gathering. Plus, it’s family-friendly! Kids and adults alike will rave about the creamy textures and hearty pasta nestled among layers of luscious ricotta. Dive into a satisfying meal that’s perfect for those cool autumn nights!
Ingredients
– 12 oz (340 g) pasta (penne or rigatoni works well)
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 can (15 oz) pure pumpkin puree
– 1 can (14.5 oz) diced tomatoes, drained
– 1 cup vegetable broth
– 1 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– 1/4 teaspoon nutmeg
– Salt and pepper to taste
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Fresh basil for garnish
Necessary Tools
– Large pot for boiling pasta
– Skillet for making the sauce
– Baking dish
– Wooden spoon for stirring
– Measuring cups and spoons
Ingredient Swaps and Additions
Feel free to make this dish your own! Swap the pasta for a gluten-free alternative, or use whole grain pasta for an extra health boost. For those looking to add more depth, consider stirring in some sautéed spinach or roasted butternut squash. You could also use a mix of cheeses, like goat cheese or feta, to add a tangy twist.
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C). Begin by cooking your pasta according to the package instructions until al dente. Once done, drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add your chopped onion and let it soften for about 5 minutes, stirring occasionally. Then, toss in the minced garlic and cook for another minute until fragrant.
3. Gently fold in the pumpkin puree, drained diced tomatoes, vegetable broth, oregano, thyme, nutmeg, salt, and pepper. Let this fragrant sauce simmer for about 10 minutes, allowing all those wonderful flavors to come together!
4. Now, combine your cooked pasta with the pumpkin tomato sauce, ensuring every piece is lovingly coated in that vibrant mixture.
5. In a large baking dish, layer half of the pasta mixture. Dollop half of the ricotta on top and sprinkle with half of the mozzarella. Repeat with the remaining pasta, ricotta, and mozzarella.
6. For the finishing touch, sprinkle the top with grated Parmesan cheese.
7. Bake in your preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. The aroma filling your home will be simply irresistible!
8. Allow your fantastic creation to cool slightly, then garnish with fresh basil before digging in!
Serving Suggestions
This pasta bake pairs beautifully with a simple side salad drizzled with balsamic vinaigrette. You could also serve it alongside warm, crusty bread for an extra cozy touch.
Pro Tips for Success
– Use freshly grated cheese for the best melting results.
– For a bit of heat, add red pepper flakes to the sauce!
– If you want a crisp topping, consider broiling the dish for the last 2-3 minutes of baking.
Storing and Reheating
If you have leftovers (which I doubt will happen!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) until warmed through or microwave individual portions.
FAQ Section
Can I freeze this pasta bake?
Absolutely! You can freeze unbaked or baked pasta. Just be sure to wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before baking or reheating.
What type of pasta works best?
Penne or rigatoni are great choices, as they hold onto the sauce beautifully. Feel free to use your preferred pasta shape!
Conclusion
This Autumn Pasta Bake with Pumpkin Tomato Sauce and Ricotta is a celebration of the flavors of fall, providing you with a delightful dish that’s simple to make and immensely satisfying. Share it with friends and family, and let the compliments roll in! I invite you to leave your reviews, share photos, or tag this recipe on Pinterest or Instagram to spread the cozy vibes!
Nutritional Information(per serving, approx.)
– Calories: 400
– Protein: 20g
– Carbs: 55g
– Fat: 15g
– Fiber: 4g
Enjoy your culinary journey this autumn!
Autumn Pasta Bake
Ingredients
Method
- Preheat your oven to 375°F (190°C). Begin by cooking your pasta according to the package instructions until al dente. Once done, drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add your chopped onion and let it soften for about 5 minutes, stirring occasionally.
- Toss in the minced garlic and cook for another minute until fragrant.
- Gently fold in the pumpkin puree, drained diced tomatoes, vegetable broth, oregano, thyme, nutmeg, salt, and pepper.
- Let this fragrant sauce simmer for about 10 minutes, allowing all those wonderful flavors to come together!
- Combine your cooked pasta with the pumpkin tomato sauce, ensuring every piece is lovingly coated in that vibrant mixture.
- In a large baking dish, layer half of the pasta mixture, dollop half of the ricotta on top and sprinkle with half of the mozzarella. Repeat with the remaining pasta, ricotta, and mozzarella.
- Sprinkle the top with grated Parmesan cheese.
- Bake in your preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Allow your dish to cool slightly, then garnish with fresh basil before serving.
