Name: Pasta Bake with Pumpkin Tomato Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g penne pasta; 2 cups pumpkin puree; 1 can (400 g) crushed tomatoes; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 tablespoon olive oil; 1 teaspoon dried Italian herbs; Salt and pepper to taste

The Cozy Pasta Bake That Became a Weeknight Classic

I have this vivid memory of trying to impress my cousin with a pasta bake, and—and you'll laugh—halfway through the sauce, I realized I'd used sweetened pumpkin puree (don't worry, this recipe doesn't make that mistake). Still, it actually turned out edible, and she said it gave the bake “an autumn dessert thing”—I’m pretty sure she was being polite! Anyway, I've made this Pasta Bake with Pumpkin Tomato Sauce maybe a zillion times since, always tweaking, plus trying to make it that perfect blend of creamy and tangy where you go for just a liiittle more on your plate even if you’re full. And sometimes, especially when I’ve got both feet cold after walking the dog, this is what I want cooking away in the oven.

Why I Keep Making This (And Maybe You Will Too)

I make this when I’ve got leftover odds and ends in the fridge (random cheese, an open can of pumpkin that's begging to be used, half a bag of pasta—sound familiar?). My family goes a bit bonkers for this because, well, it’s cheesy and warm and has that sneaky serving of veg (my youngest still can't believe there's pumpkin in it; he says he hates pumpkin, so joke's on him). And honestly—sometimes when I’m home late or just can’t be bothered to babysit a sauce, I appreciate that this one kind of looks after itself. Though: don’t ask me about the time I tried using butternut squash instead of pumpkin and timed it so badly the pasta formed this chewy crust...not my finest hour. Live and learn.

Here’s What You’ll Need (But Feel Free to Freestyle)

300g pasta (rigatoni or penne is great, but shells work too—and once, out of desperation, I used spaghetti broken into chunks...oddly satisfying)
1 can (400g) chopped tomatoes (fresh in summer, but let’s be real, I mostly use tinned)
1 cup pumpkin puree (homemade is ace, but tinned Libby’s or whatever’s in the cupboard works fine—Grandma preferred fancy stuff, but honestly...)
2 cloves garlic, minced or just smashed up if you’re feeling lazy
1 small onion, diced (though I’ve skipped this and no one noticed)
1 handful fresh spinach or kale (optional—I grab whatever’s wilting in the crisper drawer)
1 cup shredded mozzarella or cheddar (or a wild mix; my last one had feta, on accident, pretty tasty actually)
½ cup grated parmesan (or more, because that’s just the sort of rebel I am)
1 teaspoon dried oregano (basil, thyme, or Italian mix—again, not precious about it)
2 tablespoons olive oil (I sometimes just wing it, glug-glug from the bottle)
Salt and pepper, to taste

Optional: splash of cream or a bit of cream cheese for extra silkiness. Or red pepper flakes if you need that kick.

How To Throw It Together (No Stress)

Preheat your oven—think 200°C (about 400°F)—and get a big pot of salted water going. Trust me, salting the water actually does make a difference (tried skipping it, regretted every bite).
Cook the pasta just a little under al dente (honestly, you want it sort of firm, or it’ll go mushy in the bake). Drain and set aside—I sometimes forget this and the pasta sits in the strainer so long it's half cooled, but whatever.
Meanwhile, in a large pan (or just use the pot, it saves washing up), sauté onion in olive oil until soft (or just kinda see-through). Toss in garlic, cook it for a minute—don’t let it burn. This is where I usually sneak a taste, but my partner says that's a health hazard. Meh.
Pour in your chopped tomatoes. Bubble that for 5 mins. Then add pumpkin puree, your herbs, salt, pepper—stir it all up. Simmer 7-ish minutes until it thickens. Don't worry if it looks a bit orange and weird at this point; it always does.
If you’re adding spinach or kale, chuck it in now until just wilted. Taste, adjust seasoning. Sometimes a pinch of sugar helps if tomatoes are a bit sharp (I learned this trick from Serious Eats, and it genuinely works).
Toss cooked pasta into the sauce. Stir in half the mozzarella and most of the parmesan (save a bit for topping). Contemplate eating it straight from the pan—it’s tempting!
Turn everything out into a lightly oiled casserole dish. Top with remaining cheese. Bake 20-25 minutes till golden and bubbly. The smell is what really gets me; just magic. Try letting it cool before diving in (I never manage, so expect at least one burnt tongue if you're like me).

Little Notes That Made a Difference (Eventually)

If you want the cheesy top super golden, broil it for the last 2-3 minutes—just keep an eye so you don’t end up with something “artisanally charred”.
Actually, I find it works better if you use a deeper baking dish for thicker layers—it keeps the pasta moist.
This is one of those recipes where leftovers (ha!) taste even better next day—if you manage to hide a piece somewhere at the back of the fridge.

Variations I’ve Tried…And One Flop

Swapped pumpkin for roasted sweet potato—bit more earthy, still delish.
Added cooked sausage or crispy bacon: extra hearty, disappears first.
Used gluten-free pasta once when cooking for a mate; worked but didn’t reheat quite as well, just something to know.
Tried a chickpea pasta—had a funny aftertaste, so maybe don’t unless you’re really keen.

Gear You’ll Need (Or Not!)

Casserole dish is nice but if you've only got a big cake tin or a deep ovenproof pan, that'll do—one time I even used a bread loaf pan for a half batch, still great.

How to Keep It (If There’s Any Left…)

Technically this keeps 2-3 days in the fridge, covered. But let’s be honest, in my house it never lasts more than a day. Reheats well in microwave, though if you want that crusty top, a few minutes under the grill (or broiler) does wonders. Freezes okay but I think it gets softer—still tasty, just not quite the same texture. If you're braver than me, you could try portioning it into lunchboxes ahead.

What Goes With It? (Our Table Traditions)

I usually serve this with a messy pile of garlic bread (like this garlic bread recipe), and occasionally a green salad if I’m feeling virtuous (but mostly it’s just bread plus pasta, carb overload, worth it). My mum always insisted on a squeeze of lemon and a pinch of chilli flakes at the table—which actually wakes the flavours up quite a bit.

Here’s What I Wish I’d Known Earlier (Pro Tips…Kinda)

One time I tried rushing the sauce and dumping it on half-cooked pasta—trust me, it turned into a chewy mess. So, cook the sauce enough that the flavours get cozy together.
On second thought, don’t overload with cheese on top or it’ll insulate the whole thing; you want some bits golden, not a cheesy swamp.
And if you’re ever unsure how much salt—taste, always taste. Even if it means you’re that annoying person with the spoon constantly in the pot.

FAQs (Because People Actually Ask Me These)

Can I use fresh pumpkin instead of tinned?
Yep! If you’ve got more time than me, roast and mash yourself—maybe a bit sweeter, which is nice. But if you’re in a hurry, tinned keeps things simple.

Do I have to use mozzarella?
Nope, not at all. Whatever melty cheese you’ve got—provolone, gouda, cheddar, they’ll all behave pretty well here. Once I did a weird blend with leftover raclette. Tasted great but was heavy. Maybe too much of a good thing.

How spicy can I make this?
It’s never very spicy on its own, but I often stir in a spoon of harissa or chili flakes for a bit of kick. Kids complain and then go back for seconds, so take that as you will.

Can I prep this ahead?
Kind of! Cook and assemble everything, then store in the fridge before baking. But let it come to room temp for maybe 20 mins before popping in the oven, or it'll have cold-spot issues (and no one likes that surprise).

What pasta shape is best?
Honestly, whatever you’ve got. Tubes, spirals, even elbow, though personally I wouldn’t go with spaghetti again unless you like that all-tangled effect (once was enough for me!).

If you try this—send me a message or tag me, or, well, just eat it and know some random person on the internet is cheering you on from their kitchen, probably with pasta sauce on their shirt. Here’s another version if you’re in the mood for experimenting! Happy cooking, mate.

Pasta Bake with Pumpkin Tomato Sauce