You can't taste the pumpkin in the casserole. It adds a natural sweetness, nutrients, and color, but it takes on the other flavors of the recipe.
Prep Time10 minutes minutes Cook Time30 minutes minutes
- 1 lb. pasta
- 15 oz can or 1 3/4 cup pumpkin puree
- 15 oz can or 1 3/4 cup diced tomatoes
- 3 green onions, thinly sliced
- 4 cloves garlic, minced
- 1 Tbsp oregano
- 2 tsp thyme
- 2 tsp basil
- 1 tsp sage
- 1/2 tsp rosemary
- 1 cup cheese
- extra sliced onions and parsley (optional)
- Fresh veggies, as side dish
Preheat the oven to 375 F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
Cook pasta according to package directions. Drain well.
In a large bowl, combine pumpkin, diced tomatoes, onions, garlic, and spices. Sprinkle in a little salt and pepper.
Add the drained pasta to the pasta sauce.
Place the pasta with sauce into the casserole dish. Sprinkle the cheese over the top of the pasta. Top with extra onions and parsley.
Bake in the preheated oven for 20 minutes.
Serve Pumpkin Pasta Casserole with green onions garnish & side of veggies.