Description
This Cheesy Pasta Bake with Pumpkin-Tomato Sauce combines cozy comfort with a fall twist. Creamy pumpkin puree meets tangy tomato and hearty ground meat in a bubbling, cheesy casserole that’s both satisfying and simple to prep ahead.
Ingredients
12 oz rigatoni pasta
1 cup pumpkin puree
1 can (15 oz) crushed tomatoes
1 lb ground beef or sausage
1 medium yellow onion, chopped
3 garlic cloves, minced
1 tsp Italian seasoning
1 cup heavy cream
1 ½ cups shredded mozzarella cheese
½ cup grated parmesan cheese
6 fresh sage leaves
1 tsp salt
½ tsp black pepper
Instructions
1. Boil the rigatoni in salted water until just al dente. Drain and set aside.
2. In a deep skillet, sauté chopped onion and minced garlic in olive oil until fragrant. Add ground meat and cook until browned.
3. Stir in the crushed tomatoes, pumpkin puree, and Italian seasoning. Simmer for 10 minutes.
4. Add heavy cream, salt, and pepper. Stir to combine and simmer for 5 minutes.
5. Combine cooked pasta with sauce, then pour mixture into a greased 9×13-inch baking dish.
6. Top with mozzarella and parmesan cheese.
7. Bake at 375°F (190°C) for 20–25 minutes until cheese is bubbly and golden.
8. Add sage leaves on top during the last 5 minutes of baking.
9. Let rest for 5 minutes before serving.
Notes
For deeper flavor, roast your sage leaves in a bit of oil before topping.
Make it vegetarian by replacing the meat with mushrooms or lentils.
This dish freezes well for up to 2 months — just wrap tightly and reheat when needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 6g
- Sodium: 820mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 90mg
Keywords: pasta bake, pumpkin tomato sauce, cheesy casserole