Pasta bake with pumpkin recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 40 min

Nutrition per portion

Calories 719 kCal 36%
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  • This dish takes the pumpkin out of its usual Halloween setting and uses it to add flavour to a delicious pasta bake.


    • 400g (14oz) of your favourite pasta shapes
    • 1 500g jar of ready-made tomato pasta sauce with onions and garlic
    • 1 large onion
    • 2dsp extra virgin olive oil
    • 500g (18oz) pumpkin, peeled and diced into 2cm chunks
    • 1/2 sliced red pepper
    • 1/2 sliced green pepper
    • 150g cannellini beans, cooked or use a 400g can, drained
    • 1 small handful of fresh sage leaves, chopped
    • 1 lemon, zested and juiced
    • 150g chopped low fat buffalo mozzarella
    • 80g parmesan cheese, grated
    • 3tbsp fresh breadcrumbs
    • Freshly ground black pepper


    • Set oven to 190°C/375°F/gas 5.

    • Cook the pasta as per packet instructions. Cool under cold running water

    • drain and toss in a little olive oil to prevent it sticking together.

    • Fry onion in the oil until translucent, then add pumpkin and continue to cook

    • for 10 mins

    • Stir in the peppers and continue to cook for 5 mins

    • Add the beans, sauce, chopped sage leaves, lemon zest and juice. Season to taste. Bring to the boil and simmer for 5 mins.

    • Stir in the cooked pasta, check seasoning and spoon into an ovenproof dish. Top with cheeses and breadcrumbs. Bake for 30 mins until golden

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