Description
A comforting and flavorful pasta bake that combines the earthy sweetness of pumpkin with a kick of spice, perfect for a cozy meal.
Ingredients
Scale
- 12 oz (340g) pasta of your choice (penne or rigatoni work well)
- 1 can (15 oz) pure pumpkin puree
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust based on spice preference)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
- Boil a large pot of salted water. Add pasta and cook until al dente, according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- In a mixing bowl, combine pumpkin puree, heavy cream, red pepper flakes, cinnamon, salt, and pepper. Stir until smooth.
- In the skillet with sautéed onions and garlic, add the cooked pasta and pumpkin sauce. Mix well to ensure pasta is evenly coated.
- Transfer half of the pasta mixture to the prepared baking dish. Sprinkle half of the mozzarella and Parmesan on top. Add the remaining pasta and top with the rest of the cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Once out of the oven, allow the dish to cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- For best flavor, consider roasting and pureeing fresh pumpkin.
- Adjust red pepper flakes to your spice preference.
- This dish can be prepared in advance and refrigerated.
- Add spinach or kale for extra nutrients and color.
- Experiment with different cheeses like goat cheese or feta.
- Add cooked chicken, sausage, or chickpeas for a heartier meal.
- Substitute traditional pasta with gluten-free pasta for a gluten-sensitive option.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze for up to 3 months, wrapping well. Reheat in the oven at 350°F (175°C).
- Prep Time: 20-25 minutes
- Cook Time: 30-35 minutes
- Category: Pasta Bake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6th of the bake)
- Calories: 450 kcal
- Fat: 20g
- Protein: 15g
Keywords: Spicy Pumpkin Pasta Bake, spicy pumpkin pasta casserole, hot pumpkin rigatoni bake, fiery pumpkin penne bake, spicy squash pasta bake, pumpkin pasta bake with chili, easy spicy pumpkin pasta bake, creamy spicy pumpkin pasta bake, cheesy spicy pumpkin pasta bake