Spicy Pumpkin Pasta Bake
This hearty Spicy Pumpkin Pasta Bake dish is the epitome of a delicious, simple weeknight meal that comes jam-packed with loads of comforting Fall flavor and texture!
Servings: 6 servings
Ingredients
'MEAT' SAUCE:
- 2 cups minced meatball or plant-based crumbles
- 2 cups mini sweet peppers, chopped
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 1 (24 oz.) jar organic pasta sauce
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1-2 tsps red pepper flakes (Increase or reduce based on spicy-ness preference!)
- 3 Tbsps white cooking wine (You can also use ½ up dry white wine, instead)
PASTA:
- 1 (16 oz.) pacakage rigatoni pasta (I used Mezzi Rigatoni for this recipe!)
- 1 tablespoon Extra virgin olive oil
PUMPKIN + CHEESE FILLING:
- 1 (14 oz.) can organic 100% pumpkin puree (NOT pie filling!)
- 2 cups shredded mozzarella cheese or sharp cheddar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
TOPPING:
- 2 cups shredded mozzarella cheese or sharp cheddar
Instructions
BOIL THE PASTA:
- To begin, cook pasta according to packaging. NOTE: rigatoni pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’). ***Save a bit of the pasta water for later for the filling if needed.***
TO MAKE THE 'MEAT' SAUCE:
- In a large 12-inch skillet, add the olive oil and add minced garlic, sauté frequently about 1-2 minutes until translucent and fragrant.
- Add in the chopped peppers followed by the seasonings: oregano, basil, garlic powder, smoked paprika, and red pepper flakes, stirring until combined and veggies are coated.
- Add the pasta sauce, cooking wine, and the minced meat, stirring everything together until combined. Bring it to a boil and then reduce the heat to low, allowing it to simmer in the sauce for 3-4 minutes. Remove from heat.
- Add drained cooked pasta and gently stir until everything is combined and pasta is covered with sauce.
TO MAKE THE FILLING:
- In a bowl, add the pumpkin puree and cheese, followed by the salt, black pepper, parsley, cinnamon, and nutmeg----stirring until combined, smooth, and paste-like. NOTE: If you want it to be smoother, add 2-3 Tbsps of boiled pasta water to make the filling thinner.
ASSEMBLY:
- In the baking dish, add in the pasta (covered in the 'meat' sauce), spreading it out evenly. Spoon on the pumpkin cheese mixture and stir slightly until tucked in between a bit of the pasta. Sprinkle a nice layer of cheese atop pasta until the entire pasta is covered.
- Loosely cover with foil and bake for 20-25 minutes. Remove foil paper and bake for another 10-15 minutes or so, until cheese has fully melted and the top is browned slightly.
- Remove from oven and serve with your favorite salad or bread.
- Bon Appetit!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply heat in the oven for the best results or microwave for a minute or two until heated through.
- GLUTEN-FREE OPTION: To make this dish GF, simply use Gluten-Free pasta and ensure that other ingredients are GF-friendly.
- MAKE AHEAD: Cook your pasta and let it cool completely before storing in an air-tight refrigerator for 3-5 days. In a bowl, combine your pumpkin puree and cheese and place in an air tight container to refrigerate overnight as well. Follow steps to cook the minced meatball/crumbles and pasta sauce and after STEP 4, remove sauce from heat, let cool and store in the fridge the day before. On the day of, remove everything to room temp., about 15-20 minutes and continue assembly STEPS.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.