1-Getting started with this Spicy Pumpkin Pasta Bake: boil the rigatoni pasta until al dente, which takes about 6-8 minutes don’t forget to reserve some pasta water for that creamy finish! In a large skillet, heat 1 tablespoon of extra virgin olive oil and sauté the 4 minced garlic cloves for 1-2 minutes until they’re fragrant and golden. Next, add the 2 cups of chopped mini sweet peppers along with all the seasonings: 1 tablespoon dried oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 to 2 teaspoons red pepper flakes, stirring everything to coat evenly.

2-Stir in the 24 oz jar of pasta sauce, 3 tablespoons white cooking wine or ½ cup dry white wine, and the 2 cups minced meatball or plant-based crumbles, then bring it to a boil and simmer for 3-4 minutes before removing from heat. Combine this sauce with the cooked pasta for a flavorful base. For the pumpkin-cheese filling, mix the 14 oz can of 100% pumpkin puree with 2 cups shredded mozzarella or sharp cheddar cheese, 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon dried parsley, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg, adding 2-3 tablespoons of reserved pasta water if needed for extra creaminess.

3-Assembling and Baking: Spread the pasta and sauce mixture evenly in a baking dish, gently fold in the pumpkin-cheese filling, and sprinkle the remaining 2 cups of shredded cheese on top. Cover loosely with foil and bake at 375°F for 20-25 minutes, then remove the foil and bake for another 10-15 minutes until the cheese melts and the top turns golden brown. Serve it warm, and you’ll have a dish ready in about 50 minutes total 20 minutes prep and 30 minutes cooking. It’s perfect for home cooks wanting a quick yet impressive meal.