Baked Roasted Pumpkin Penne Pasta with Tomato Basil Sauce Recipe
If you’re looking for a cozy, heartwarming dish that’s perfect for a weeknight dinner, Baked Roasted Pumpkin Penne Pasta with Tomato Basil Sauce is an ideal choice. This dish combines the rich, earthy flavors of roasted pumpkin with a homemade, aromatic tomato basil sauce, all baked together with penne pasta and topped with gooey mozzarella cheese. It’s a delicious vegetarian dish that will satisfy both the palate and the soul.
Recipe Overview:
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Servings: 4
- Cuisine: Italian
- Course: Dinner
- Diet: Vegetarian
This recipe is the perfect way to enjoy the natural sweetness of pumpkin paired with the classic flavors of tomatoes, basil, garlic, and mozzarella. Plus, it’s baked to perfection for that irresistible cheesy crust. Serve it alongside some herbed garlic bread or a fresh, crispy Pizza Margherita to complete your meal!
Ingredients
| Ingredient | Quantity |
|---|---|
| Penne Pasta | 300 grams |
| Kaddu (Parangikai/Pumpkin) | 300 grams, cut into chunks |
| Garlic (smashed) | 8 cloves |
| Mozzarella Cheese | 1/4 cup, shredded |
| Salt | To taste |
| Tomatoes | 5, peeled and chopped |
| Basil Leaves | 5, roughly chopped |
| Onion | 1, finely chopped |
| Garlic (optional) | 4 cloves, or you can use parsley |
| Whole Black Pepper Corns | 1 teaspoon, crushed |
| Sugar | 1 teaspoon |
| Extra Virgin Olive Oil | 1 teaspoon (for garnishing) |
Instructions
1. Cook the Penne Pasta
To start, bring a large pot of water to a boil. Once the water is boiling, add a teaspoon of salt. Then, add the penne pasta and cook it according to the package instructions until it is al dente (typically 12-15 minutes).
Once the pasta is cooked, drain it and immediately rinse it under cold running water. This will stop the cooking process and prevent the pasta from sticking together. Drizzle some olive oil over the pasta to coat it and keep the pieces separated.
2. Make the Tomato Basil Sauce
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Boil the Tomatoes: Place the tomatoes in a saucepan with a little water and bring them to a boil. Once the skin starts peeling off, turn off the heat. Peel the skin off the tomatoes and remove the core. Roughly chop them and set aside, ensuring you keep the juice released from the tomatoes. This juice will add richness to the sauce.
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Cook the Aromatics: In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onions and smashed garlic. Sauté them until the onions soften and become translucent.
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Prepare the Sauce: Add the chopped tomatoes, basil leaves, sugar, crushed black pepper, and salt to the pan. Stir well to combine.
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Simmer the Sauce: Use a hand blender to coarsely puree the mixture, creating a chunky, saucy texture. Let the sauce simmer uncovered over low heat for 20-30 minutes. The sauce will thicken as it cooks, so leave the lid slightly ajar to allow excess water to evaporate, concentrating the flavors.
3. Roast the Pumpkin
While the tomato basil sauce is simmering, preheat your oven to 180°C (350°F).
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In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add the smashed garlic cloves (do not chop them), and sauté until they release their aroma and soften.
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Add the chopped pumpkin and sprinkle with a pinch of salt. Sauté the pumpkin for about 10 minutes until it’s roasted and golden. You can cover the pan with a lid to help cook the pumpkin more quickly.
4. Assemble and Bake the Dish
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Preheat the oven to 180°C (350°F) and let it heat up for 10 minutes.
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In a large pan, combine the roasted pumpkin, the cooked penne pasta, and the tomato basil sauce. Stir well to mix everything together.
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Transfer the mixture to a ceramic baking dish and sprinkle the shredded mozzarella cheese on top.
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Bake in the preheated oven for about 15-20 minutes or until the cheese is melted and bubbly, creating a beautiful golden crust.
5. Serve
Once the baked roasted pumpkin penne pasta is ready, remove it from the oven. Drizzle a little extra virgin olive oil over the top for added flavor and a glossy finish. Serve it hot and enjoy!
Nutritional Information (per serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 400-450 kcal |
| Carbohydrates | 60-65g |
| Protein | 15-20g |
| Fat | 15-20g |
| Fiber | 5-7g |
| Sugar | 10-12g |
| Sodium | 500-600mg |
| Calcium | 100-150mg |
Tips for Success
- Pasta Cooking Tip: For the best results, make sure not to overcook the pasta. You want it firm and al dente because it will continue to cook in the oven.
- Roasting the Pumpkin: If you prefer a slightly sweeter taste, you can roast the pumpkin with a drizzle of honey or maple syrup before adding it to the pasta. This adds a caramelized sweetness that complements the savory sauce beautifully.
- Vegan Variation: For a vegan version of this dish, you can easily replace the mozzarella cheese with a plant-based alternative or even nutritional yeast for a cheesy flavor without the dairy.
Suggested Pairings
This Baked Roasted Pumpkin Penne Pasta with Tomato Basil Sauce pairs wonderfully with:
- Herbed Garlic Bread: A crunchy, garlicky bread to complement the creamy pasta.
- Pizza Margherita: A simple, fresh pizza with basil and mozzarella that won’t overpower the flavors of the pasta.
Whether you’re cooking for yourself or preparing a meal for the family, this baked roasted pumpkin penne pasta is a comforting, nutritious, and delicious option. The combination of fresh, roasted pumpkin and the vibrant tomato basil sauce is sure to be a crowd-pleaser!
