Description
Bubbling mozzarella and Parmesan meld with spicy-sweet pumpkin puree and tangy tomatoes, blanketing tender pasta in a golden, crunchy breadcrumb crust—each forkful warms your senses.
Ingredients
- 12 oz pasta
- 2 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 1 cup pumpkin puree
- 14 oz canned diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain.
- Heat the olive oil in a skillet over medium heat and sauté the chopped onion until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the pumpkin puree, diced tomatoes, dried oregano, dried basil, salt, and black pepper and simmer for 10 minutes.
- Combine the cooked pasta with the sauce and transfer to the prepared baking dish.
- Sprinkle the shredded mozzarella, grated Parmesan, and breadcrumbs evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and the top is golden brown.
- Let the pasta bake rest for a few minutes before serving.
Notes
- Substitute fresh tomatoes for canned diced tomatoes if preferred
- Add a pinch of red pepper flakes for extra heat
- Store leftovers in the refrigerator for up to 3 days
- Use gluten-free pasta to make the dish gluten-free