Pasta Bake with Pumpkin Tomato Sauce

Introduction

I recently made this Pasta Bake with Pumpkin Tomato Sauce for a cozy family dinner, and let me tell you, it was a huge hit. The combination of creamy pumpkin, savory mushrooms, and the crisp, toasty walnut-sage topping made for an irresistible dish. My family, especially the kids who can be picky about vegetables, absolutely devoured it. The addition of fresh sage and nutmeg adds an earthy, aromatic layer that transforms this pasta bake into something special. And while it feels like a comforting, hearty meal, it’s also packed with vegetables and flavors that make it feel healthy, too. It’s the kind of dish that warms you up from the inside out, perfect for chilly fall or winter evenings.

---

Why You’ll Love This Pasta Bake with Pumpkin Tomato Sauce

This Pasta Bake with Pumpkin Tomato Sauce is a warm, flavorful dish that combines the comforting elements of a pasta bake with the rich, earthy flavors of pumpkin and mushrooms. What makes it stand out is the balance between savory, slightly sweet, and herbaceous notes, all brought together by a creamy pumpkin tomato sauce. The toasted walnut-sage topping adds a perfect crunch and a burst of flavor, elevating the dish from simple to extraordinary. Whether you’re making it for a family meal or serving it at a dinner party, this pasta bake is sure to impress.

What’s more, this recipe is easily customizable. You can use your favorite pasta shape, and if you’re not a fan of mushrooms, you can swap them out for another vegetable or add in some protein. It’s a versatile recipe that’s perfect for anyone looking to try a hearty, comforting, and somewhat healthier twist on traditional pasta bakes.

---

Ingredients

For the Pasta & Topping:

• 1 lb. dry pasta of choice (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
• 2 Tbsp. butter
• 1/2 cup finely chopped walnuts
• 1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves, divided

For the Sauce:

• 2 Tbsp. extra-virgin olive oil
• 8 oz. cremini (baby bella) mushrooms, sliced
• 1 yellow onion, finely chopped
• 1/4 cup tomato paste
• 4 garlic cloves, minced
• 1/2 tsp. crushed red pepper flakes
• 3 to 4 handfuls fresh baby spinach
• 1 tsp. dried oregano
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground nutmeg
• 3 cups vegetable broth
• 1 (15-oz.) can pumpkin purée
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups grated fontina cheese, divided

---

Instructions

Preheat and Cook Pasta:

1. Preheat your oven to 375ºF (190ºC).
2. Bring a large pot of salted water to a boil. Add your chosen pasta and cook it until it’s 2 minutes shy of al dente. Drain and set it aside.

Prepare Walnut-Sage Topping:

1. In a large sauté pan, melt the butter over medium heat.
2. Add the chopped walnuts and 1 tablespoon of sage. Cook, stirring frequently, for about 5 minutes until the walnuts are toasted and fragrant.
3. Season with a pinch of salt, then transfer the mixture to a bowl and set it aside.

Cook Vegetables:

1. In the same pan, add the olive oil, sliced mushrooms, and chopped onion. Cook for about 8 minutes, stirring occasionally, until the vegetables soften and begin to brown.
2. Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook for an additional 3–4 minutes, allowing the tomato paste to caramelize and infuse the dish with flavor.

Prepare the Sauce:

1. Gradually add the fresh spinach to the pan, stirring until the spinach is wilted.
2. Add the dried oregano, salt, pepper, and ground nutmeg. Stir well.
3. Pour in the vegetable broth and scrape up any browned bits from the bottom of the pan.
4. Add the pumpkin purée, Parmesan cheese, and 1/2 cup of fontina cheese. Stir the mixture until the cheese has melted and the sauce is smooth.

Combine Pasta & Sauce:

1. Add the cooked pasta to the sauce and stir until the pasta is fully coated.

Assemble & Bake:

1. Transfer the pasta mixture into a greased 13×9-inch baking dish.
2. Sprinkle the remaining 1 cup of fontina cheese over the top.
3. Add the walnut-sage topping evenly on top of the cheese.
4. Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Serve:

1. Let the pasta bake cool slightly before serving. The rich, cheesy, and savory aroma will be too tempting to resist!

---

Nutrition Facts

• Servings: 6
• Calories per serving: Approx. 470 calories
• Fat: 26g
• Carbohydrates: 45g
• Protein: 16g
• Fiber: 6g
• Sugar: 8g

(Note: The nutritional information is an estimate and may vary based on ingredient brands and exact measurements.)

---

Preparation Time

• Prep time: 25 minutes
• Cook time: 30 minutes
• Total time: 55 minutes

---

How to Serve

• As a Main Dish: Serve the pasta bake as a hearty main dish for lunch or dinner.
• Pair with a Side Salad: A fresh green salad with a tangy vinaigrette pairs beautifully with the creamy and rich pasta bake.
• With Garlic Bread: Serve with a slice of crispy garlic bread or a crusty baguette for dipping into the sauce.
• For Leftovers: This dish holds up well in the fridge for a day or two. It also reheats beautifully, making it a great option for meal prep or leftovers.

---

Additional Tips

1. Use Your Favorite Pasta Shape: Feel free to swap out the pasta shape for whatever you have on hand or prefer. Larger shapes like ziti or rigatoni hold the sauce well.
2. Add More Vegetables: You can increase the amount of spinach or even add some roasted carrots, zucchini, or bell peppers to boost the vegetable content.
3. Make it Vegan: Use plant-based cheese and skip the butter in the walnut-sage topping to make this dish vegan.
4. Cheese Variations: While fontina and Parmesan are great choices, you can try other cheeses like mozzarella for a gooier texture or Gruyère for a nuttier flavor.
5. Add Protein: If you want a bit more protein, add cooked chicken, turkey sausage, or chickpeas to the mix.

---

FAQ Section

1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but be sure to thaw and drain it thoroughly to avoid excess water in the sauce.

2. Can I make this ahead of time?
Yes! You can assemble the pasta bake, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. Just bake it as instructed when you’re ready to serve.

3. Can I use canned pumpkin instead of fresh?
Canned pumpkin is actually preferred for this recipe. Make sure you use pure pumpkin purée (not pumpkin pie filling).

4. What can I substitute for walnuts?
Pecans or almonds would also work well as substitutes for walnuts in the topping.

5. Can I add meat to this pasta bake?
Absolutely! Ground turkey, sausage, or chicken would all complement the flavors of the pumpkin tomato sauce.

6. What can I use instead of fontina cheese?
You can use mozzarella, Gruyère, or even cheddar as alternatives.

7. Is this recipe spicy?
The crushed red pepper flakes add a bit of heat, but it’s not overwhelmingly spicy. You can adjust the amount or omit them if you prefer.

8. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

9. Can I freeze this dish?
Yes, you can freeze the assembled pasta bake before baking. Cover it tightly and store it in the freezer for up to 3 months. Bake from frozen, adding extra time.

10. What’s a good side to serve with this dish?
A simple side salad with a vinaigrette dressing or roasted vegetables would balance the richness of the pasta bake.

---

Conclusion

This Pasta Bake with Pumpkin Tomato Sauce is the perfect dish for anyone looking for a cozy, satisfying meal. It combines comforting pasta with a creamy, flavorful sauce, enhanced by the earthy flavors of pumpkin, mushrooms, and sage. The toasted walnut-sage topping adds an irresistible crunch, making each bite delightful. With its hearty ingredients and nutritional benefits, this recipe is sure to become a favorite in your dinner rotation. Whether you’re serving it to your family or guests, it’s a dish that is sure to impress. So, gather your ingredients and give this recipe a try – it’s a warm hug in a baking dish!

Print