Creamy Pumpkin Pasta Bake

 Creamy Pumpkin Pasta Bake

Creamy Pumpkin Pasta Bake 🎃🧀

Ingredients:

• 12 oz (340g) pasta (penne, rigatoni, or ziti)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup pumpkin purée (canned or fresh)
• 1 cup heavy cream (or milk for a lighter version)
• 1/2 cup vegetable or chicken broth
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg (optional, for warmth)
• 1/2 tsp red pepper flakes (optional, for a kick)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese (optional, for extra creaminess)
• 1/2 cup breadcrumbs (for a crispy top)
• Fresh parsley or basil for garnish

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Instructions:

1. Cook the Pasta: Boil pasta in salted water until al dente. Drain and set aside. Preheat oven to 375°F (190°C).
2. Make the Sauce: In a pan, heat olive oil over medium heat. Sauté onion until soft, then add garlic and cook for 30 seconds. Stir in pumpkin purée, heavy cream, broth, salt, black pepper, nutmeg, and red pepper flakes. Simmer for 3–4 minutes until creamy.
3. Combine: Add cooked pasta to the sauce and toss to coat. Stir in half of the mozzarella and Parmesan cheese.
4. Assemble the Bake: Pour pasta mixture into a greased baking dish. Dollop ricotta on top (if using). Sprinkle with remaining mozzarella, Parmesan, and breadcrumbs.
5. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
6. Serve: Let rest for 5 minutes, then garnish with fresh parsley or basil. Enjoy warm!