Are you on the lookout for a comforting, delicious, and easy-to-make dish that will satisfy your entire family? Look no further than this Cheesy Pasta Bake with Pumpkin-Tomato Sauce (Vegetarian). This hearty meal combines the rich flavors of pumpkin and tomatoes, creating a uniquely satisfying sauce that coats the pasta perfectly. With layers of gooey cheese and the earthy sweetness of pumpkin, this vegetarian pasta bake is not only a feast for the taste buds but also a feast for the eyes. Whether you’re hosting a gathering or simply cooking for a cozy family dinner, this dish is sure to impress!
Let’s explore the reasons why this recipe will become a staple in your home, why you should try it, and everything you need to make this mouthwatering Cheesy Pasta Bake with Pumpkin-Tomato Sauce (Vegetarian).
Why You’ll Love This Recipe
This Cheesy Pasta Bake with Pumpkin-Tomato Sauce (Vegetarian) is perfect for many reasons. Firstly, it’s packed with nutrients. Pumpkin is rich in vitamins A and C, fiber, and antioxidants, making it a fantastic choice for a healthy meal. Combined with whole-grain pasta, this dish can provide a well-rounded dinner that is both filling and nutritious.
Secondly, the recipe is incredibly versatile. You can easily swap out the pasta type or add your favorite vegetables to the mix, like spinach or bell peppers, to customize it to your taste! Want a little more protein? Add some chickpeas or black beans for an extra boost. This flexibility makes it an ideal choice for those who may have dietary restrictions or preferences.
Moreover, this Cheesy Pasta Bake with Pumpkin-Tomato Sauce (Vegetarian) is a dish that can be prepared ahead of time. You can assemble it in advance, pop it in the fridge, and bake it right before serving. This makes it an excellent choice for busy weekdays or when entertaining guests.
Finally, let’s not forget the delightful combination of textures and flavors. The creamy ricotta mingles with the mozzarella and Parmesan, creating a rich, cheesy experience that balances perfectly with the savory pumpkin-tomato sauce. Each bite is a symphony of flavors that will leave you craving more!
Why You Should Try This Recipe
Trying new recipes is a fantastic way to expand your culinary skills and palate. With this Cheesy Pasta Bake with Pumpkin-Tomato Sauce (Vegetarian), you’ll not only learn how to bake a delicious pasta dish but also discover the joys of using seasonal ingredients. Pumpkin is especially popular in fall, and incorporating it into your meals is a great way to enjoy its flavor while it’s at its peak.
This recipe also teaches you how to layer flavors effectively. The combination of pumpkin puree, tomatoes, and spices creates a rich sauce that serves as the base for the pasta bake. As you layer the pasta, sauce, and cheeses, you’ll learn how to create a visually appealing dish that tastes as good as it looks.
Moreover, this Cheesy Pasta Bake with Pumpkin-Tomato Sauce (Vegetarian) is an economical option. With affordable ingredients like pasta, canned tomatoes, and pumpkin puree, you can create a filling meal without breaking the bank. It’s perfect for families or anyone on a budget.
Lastly, it’s a great way to introduce more plant-based meals into your diet. With the rise in vegetarianism and veganism, learning how to create flavorful vegetarian dishes is an essential skill. This recipe is a great starting point for anyone looking to explore vegetarian cooking!
Ingredients and Necessary Utensils
Ingredients
- 12 oz (340 g) pasta (penne or rotini)
- 2 cups pumpkin puree (canned or fresh)
- 1 can (14 oz) diced tomatoes, with juices
- 1 cup vegetable broth
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Olive oil, for drizzling
- Fresh basil leaves, for garnish (optional)
Recommended Tools or Utensils for Recipe Success
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowls for sauce and cheese mixture
- 9×13 inch baking dish
- Aluminum foil
- Wooden spoon or spatula for mixing
- Measuring cups and spoons
Detailed Recipe Steps
Now that you have everything you need, let’s get started with the preparation of this Cheesy Pasta Bake with Pumpkin-Tomato Sauce (Vegetarian).
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that your pasta bake cooks evenly and becomes beautifully golden on top.
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. This typically takes about 8-10 minutes. Once cooked, drain the pasta in a colander and set aside.
- Prepare the Sauce: In a large mixing bowl, combine the pumpkin puree, diced tomatoes (with juices), vegetable broth, minced garlic, dried oregano, dried basil, salt, and pepper. Stir until well combined. This flavorful pumpkin-tomato sauce will be the star of your dish!
- Mix the Cheeses: In another bowl, mix together the ricotta cheese and half of the mozzarella cheese. Season with a pinch of salt and pepper to enhance the flavors.
- Combine Ingredients: In the pot used for the pasta, combine the cooked pasta with the pumpkin-tomato sauce. Stir until the pasta is fully coated in the sauce, ensuring each piece has that delicious flavor.
- Layer the Bake: In a greased 9×13 inch baking dish, spread half of the pasta mixture. Dollop half of the ricotta mixture over the pasta. Sprinkle with half of the Parmesan cheese. Repeat the layers with the remaining pasta, ricotta, and top with the remaining mozzarella and Parmesan cheeses for a cheesy finish.
- Drizzle with Olive Oil: Lightly drizzle olive oil over the top of the pasta bake to enhance the flavor and help the cheese brown beautifully.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After this, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden. Keep an eye on it to avoid burning!
- Garnish and Serve: Once out of the oven, let it cool for a few minutes before serving. If desired, garnish with fresh basil leaves for an added touch of freshness. Serve warm and enjoy your flavorful Cheesy Pasta Bake with Pumpkin-Tomato Sauce (Vegetarian)!
FAQs
What can I substitute for the pasta in this recipe?
You can substitute the pasta with gluten-free options like quinoa or brown rice pasta. Zucchini noodles or spaghetti squash are also great low-carb alternatives!
Can I make this dish ahead of time?
Absolutely! You can assemble the Cheesy Pasta Bake with Pumpkin-Tomato Sauce (Vegetarian) ahead of time, cover it, and store it in the fridge for up to 24 hours before baking.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven or microwave until warmed through.
Can I freeze this pasta bake?
Yes, you can freeze the Cheesy Pasta Bake with Pumpkin-Tomato Sauce (Vegetarian). Make sure to let it cool completely before wrapping it tightly in plastic wrap and foil. It can be frozen for up to 3 months.
What can I serve with this dish?
This pasta bake pairs wonderfully with a simple green salad or garlic bread. A light dressing, like balsamic vinaigrette, can complement the flavors nicely.
Conclusion
In conclusion, the Cheesy Pasta Bake with Pumpkin-Tomato Sauce (Vegetarian) is a delightful and nourishing dish that your whole family will love. With its rich flavors, creamy cheeses, and the goodness of pumpkin, it’s a meal that checks all the boxes delicious, healthy, and easy to prepare. Don’t hesitate to share your thoughts about this recipe in the comments below, and be sure to try it out. Happy cooking!
For more delicious pasta recipes, check out Pasta alla Sorrentina or indulge in Creamy Sausage Rigatoni. Enjoy your culinary journey!

Cheesy Pasta Bake with Pumpkin-Tomato Sauce (Vegetarian)
Equipment
- Large Pot
- Mixing Bowl
- 9x13 inch baking dish
- Aluminum Foil
Ingredients
Main Ingredients
- 12 oz Pasta (penne or rotini)
- 2 cups Pumpkin puree canned or fresh
- 14 oz Diced tomatoes with juices
- 1 cup Vegetable broth
- 1 cup Shredded mozzarella cheese
- 1 cup Ricotta cheese
- 1 cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- to taste Salt and pepper
- for drizzling Olive oil
- for garnish Fresh basil leaves optional
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the pumpkin puree, diced tomatoes (with juices), vegetable broth, minced garlic, dried oregano, dried basil, salt, and pepper. Stir until well combined.
- In another bowl, mix together the ricotta cheese and half of the mozzarella cheese. Season with a pinch of salt and pepper.
- In the pot used for the pasta, combine the cooked pasta with the pumpkin-tomato sauce. Stir until the pasta is fully coated in the sauce.
- In a greased 9x13 inch baking dish, spread half of the pasta mixture. Dollop half of the ricotta mixture over the pasta. Sprinkle with half of the Parmesan cheese. Repeat the layers with the remaining pasta, ricotta, and top with the remaining mozzarella and Parmesan cheeses.
- Lightly drizzle olive oil over the top of the pasta bake.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Serve warm and enjoy your delicious cheesy pasta bake!