Pasta Bake with Pumpkin Tomato Sauce

Introduction

Pasta bake has always been a cherished comfort food in my home, and this Pasta Bake with Pumpkin Tomato Sauce has quickly become a family favorite. The combination of creamy pumpkin, savory tomato, and melted cheese creates a delightful harmony of flavors that warms the heart and satisfies the appetite. My kids love the tender pasta nestled in the rich sauce, and I appreciate how easy it is to prepare. This dish is perfect for weeknight dinners or when entertaining guests; it’s sure to impress with its unique twist on classic pasta bake. Every bite feels like a cozy hug, making it a go-to recipe in our household.

Ingredients

• 1 lb dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
• 2 tablespoons butter
• ½ cup finely chopped walnuts
• 1 tablespoon + 2 teaspoons fresh sage, finely chopped, divided
• 2 tablespoons extra-virgin olive oil
• 8 oz cremini (baby bella) mushrooms, sliced
• 1 yellow onion, finely chopped
• ¼ cup tomato paste
• 4 garlic cloves, minced
• ½ teaspoon crushed red pepper flakes
• 3–4 handfuls fresh baby spinach
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 3 cups vegetable broth
• 1 (15 oz) can pumpkin purée
• ½ cup grated Parmesan cheese
• 1½ cups grated fontina cheese, divided

Instructions

1. Prepare Pasta: Preheat your oven to 375°F (190°C). In a large pot of salted boiling water, cook the pasta until it’s 2 minutes shy of al dente. Drain and set aside.
2. Make Walnut-Sage Topping: In a large sauté pan over medium heat, melt the butter. Add the walnuts and 1 tablespoon of fresh sage, cooking for about 5 minutes until toasted. Season with a pinch of salt, then transfer to a bowl and set aside.
3. Sauté Veggies: In the same pan, add the olive oil, mushrooms, and onion. Cook over medium heat until softened, about 8 minutes.
4. Build the Sauce: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook for 3-4 minutes until the tomato paste darkens in color. Gradually add the spinach, stirring until wilted. Then, mix in the dried oregano, kosher salt, black pepper, and ground nutmeg.
5. Finish Sauce: Pour in the vegetable broth, scraping up any browned bits from the pan. Add the pumpkin purée, grated Parmesan, and ½ cup of the grated fontina cheese, stirring until the cheese melts and the sauce is smooth. Add the cooked pasta to the sauce, stirring to coat evenly.
6. Assemble and Bake: Transfer the pasta mixture to a greased 13×9-inch baking dish. Top with the remaining fontina cheese and the walnut-sage mixture. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake an additional 10 minutes, until the cheese is golden and bubbly.
7. To Store: Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 420

Preparation Time

• Total Time: 50 minutes

How to Serve

• Serve hot from the oven.
• Garnish with additional fresh sage or a sprinkle of extra Parmesan cheese.
• Pair with a crisp green salad for a balanced meal.
• Enjoy with a side of crusty bread for mopping up any leftover sauce.
• Consider drizzling with a bit of balsamic glaze for added flavor.

Additional Tips

1. Pasta Choice: Choose pasta shapes that hold sauce well, such as mezzi rigatoni or shells, for maximum flavor in every bite.
2. Nut Alternatives: If allergies are a concern, feel free to substitute walnuts with pumpkin seeds or omit them entirely.
3. Make Ahead: This dish can be assembled a day in advance. Just cover it with foil and refrigerate before baking. Add an extra 5-10 minutes to the baking time if cooking from cold.
4. Herb Variations: Experiment with different herbs like thyme or rosemary to enhance the flavor profile.
5. Add Protein: For a heartier meal, consider adding cooked ground turkey or sausage to the sauce before combining it with the pasta.

Recipe Variations

• Cheesy Pumpkin Bake: Increase the cheese content by adding more fontina or mixing in other cheeses like mozzarella or cheddar.
• Vegetarian Option: Keep the dish vegetarian by sticking with vegetable broth and including a variety of vegetables like zucchini or bell peppers.
• Spicy Twist: Add more crushed red pepper flakes for an extra kick, or include diced jalapeños in the sauté stage.
• Creamy Version: Stir in a bit of heavy cream or cream cheese at the end for a creamier sauce.
• Gluten-Free Option: Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.

Serving Suggestions

• Wine Pairing: A light-bodied white wine like Sauvignon Blanc pairs beautifully with the pumpkin and tomato flavors.
• Salads: Serve with a side arugula salad dressed in lemon vinaigrette for a refreshing contrast.
• Soup Starter: Consider starting the meal with a warm soup, such as butternut squash or a simple tomato basil soup.
• Bread: Accompany with garlic bread or a warm baguette to soak up the delicious sauce.
• Roasted Vegetables: Serve alongside roasted Brussels sprouts or carrots for a nutritious boost.

Freezing and Storage

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
• Freezing: This dish freezes well; store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave, adding a splash of broth to keep it moist.

FAQ Section

1. Can I use fresh pumpkin instead of canned?

• Yes, but make sure to cook and puree the pumpkin before adding it to the sauce.

1. What if I don’t have fresh sage?

• You can substitute with 1 teaspoon of dried sage, though fresh herbs will offer a brighter flavor.

1. Is this recipe suitable for meal prep?

• Absolutely! It stores well and can be made in advance.

1. Can I make this vegan?

• Yes, use plant-based cheese and butter substitutes to make it vegan-friendly.

1. What type of cheese can I substitute for fontina?

• Gruyère, mozzarella, or even a sharp cheddar would work nicely in this recipe.

1. How can I make this dish spicier?

• Add more crushed red pepper flakes or diced jalapeños to the sauté stage.

1. What kind of pasta is best for this recipe?

• Pasta shapes like mezzi rigatoni, shells, or fusilli are great for holding sauce.

1. How do I know when the pasta is cooked perfectly?

• Cook it until it is just under al dente, as it will continue to cook in the oven.

1. Can I add more vegetables?

• Yes! Feel free to include other vegetables like zucchini, bell peppers, or kale.

1. What can I serve as a side dish?
   • A simple green salad or roasted vegetables complement this pasta bake perfectly.

Conclusion

This Pasta Bake with Pumpkin Tomato Sauce is a delightful dish that brings warmth and comfort to the table. With its rich, creamy sauce and satisfying textures, it’s sure to please even the pickiest of eaters. Whether you’re looking for a quick weeknight meal or a dish to impress guests, this recipe delivers both flavor and convenience. So gather your ingredients, preheat that oven, and enjoy the heartwarming goodness of this pasta bake that’s packed with fall flavors all year round!

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