Fridge Friend Recipes
Cheesy Pumpkin Ragu Pasta Bake recipe
A rich, bubbling pasta bake with sweet pumpkin folded into tomato ragu and finished with Parmesan. Comforting, family-friendly and full of depth.
45 min · Medium · Italian Jump to method
Ingredients
- 450g Pumpkin
- 500g Tomato Ragu
- 20g Butter
- 60g Parmesan
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 214 kcal |
| Protein | 10.7 g |
| Carbohydrates | 20.8 g |
| Fat | 10.2 g |
| Saturated fat | 6.1 g |
| Fibre | 4.4 g |
| Sugar | 11.2 g |
| Sodium | 520 mg |
Why this works
Moderate-calorie pasta bake with some fibre from pumpkin, but fairly high in saturated fat and sodium from the cheese, butter and ragu.
Beta-carotene from pumpkin. Pumpkin provides carotenoids, including beta-carotene, which supports eye and immune health.
Calcium and protein from Parmesan. Parmesan contributes calcium for bone health and a moderate amount of protein.
Sodium consideration. Tomato ragu and Parmesan can make this dish relatively high in salt, so it may not suit a low-sodium diet.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Make sure the oven is fully up to temperature before the dish goes in, so the top browns evenly rather than drying out while the heat builds.
- Melt the butter in a saucepan and add the pumpkin, cooking for 5 minutes to soften slightly.
Keep the butter at a gentle foaming sizzle, not a hard fry, so the pumpkin softens without catching on the base of the pan.
- Stir in the tomato ragu and simmer for 10 minutes until the pumpkin is tender and the sauce has thickened.
Maintain a low simmer with only occasional bubbles breaking the surface; if the sauce starts to spit or stick, turn the heat down and add a splash of water.
- Mix with cooked pasta and transfer to a baking dish.
Drain the pasta well so it is not watery, and mix while both elements are still warm so the sauce clings rather than pooling in the dish.
- Scatter over the Parmesan and bake for 15–20 minutes until golden and bubbling.
Watch for the cheese to turn pale gold with bubbling around the edges; if it darkens too quickly, move the dish to a lower oven shelf for the last few minutes.
- Leave to stand for 5 minutes before serving.
Leave it undisturbed so the sauce settles and thickens slightly, which makes serving neater and stops it from collapsing as soon as you cut into it.
Recipes with some of the same ingredients
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Tangy Tomato and Orange Glazed Pumpkin
40 min · Sweet pumpkin roasted in a glossy orange and tomato glaze with a sharp vinegar finish. Bright, sticky and ideal as a side or light vegetarian main.
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