Description
This cozy and hearty Pasta Bake with Pumpkin Tomato Sauce is perfect for fall and winter meals. With creamy pumpkin, savory mushrooms, and a crunchy walnut-sage topping, it’s a delicious twist on traditional pasta bakes. The richness of the pumpkin pairs beautifully with the spices and fresh spinach, making this dish both comforting and nutritious
Ingredients
Scale
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: Preheat the oven to 375ºF (190ºC). Boil salted water, cook pasta until 2 minutes shy of al dente, drain, and set aside.
- Prepare Walnut-Sage Topping: In a large sauté pan, melt butter over medium heat. Add walnuts and 1 Tbsp sage; cook for 5 minutes until toasted and aromatic. Season with a pinch of salt and set aside.
- Cook Vegetables: In the same pan, add olive oil, mushrooms, and onion. Cook for about 8 minutes until softened. Stir in tomato paste, garlic, and red pepper flakes; cook for another 3–4 minutes.
- Prepare the Sauce: Add spinach gradually, stirring until wilted. Stir in oregano, salt, pepper, and nutmeg. Add vegetable broth, scraping up browned bits from the pan. Stir in pumpkin purée, Parmesan, and 1/2 cup fontina; cook until smooth.
- Combine Pasta & Sauce: Add cooked pasta to the sauce and stir until coated.
- Assemble & Bake: Transfer to a greased 13×9-inch baking dish, top with remaining fontina cheese and walnut-sage topping. Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
- Serve: Let cool slightly before serving. Enjoy!
Notes
- Pasta Shape: Feel free to use your favorite pasta. Larger shapes like rigatoni or ziti work well to hold the sauce.
- Cheese Variations: You can substitute fontina with mozzarella or Gruyère if you prefer.
- Vegan Option: Swap the cheese for vegan cheese and use plant-based butter for a dairy-free version.
- Vegetable Alternatives: If you’re not a fan of mushrooms, try adding roasted carrots, zucchini, or bell peppers.
- Make Ahead: Assemble the pasta bake and refrigerate it for up to 24 hours before baking. It can also be frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course, Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6th of the dish
- Calories: 470
- Sugar: 7
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 8 g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 0mg