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Pasta Bake with Pumpkin Tomato Sauce


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  • Author: khaoula belabess
  • Total Time: 50 minutes
  • Yield: 6 Serving 1x
  • Diet: Vegetarian

Description

This comforting Pasta Bake with Pumpkin Tomato Sauce combines hearty pasta with a rich pumpkin and tomato sauce, topped with a crunchy walnut-sage mixture and melty cheese. It’s perfect for family dinners and is sure to impress with its unique flavors!


Ingredients

Scale
  • 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
  • 34 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

  • Prepare Pasta: Preheat your oven to 375°F (190°C). In a large pot of salted boiling water, cook the pasta until 2 minutes shy of al dente. Drain and set aside.
  • 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 5 minutes until toasted. Season with salt, then transfer to a bowl.
  • Sauté Veggies: In the same pan, add the olive oil, mushrooms, and onion. Cook over medium heat until softened, about 8 minutes.
  • 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. Gradually add the spinach, stirring until wilted. Add the oregano, salt, pepper, and nutmeg.
  • Finish Sauce: Pour in the vegetable broth, scraping any browned bits from the pan. Add the pumpkin purée, grated Parmesan, and ½ cup of fontina cheese, stirring until the cheese melts and the sauce is smooth. Add the cooked pasta, stirring to coat evenly.
  • Assemble and Bake: Transfer the pasta mixture to a greased 13×9-inch baking dish. Top with the remaining fontina and the walnut-sage mixture. Cover with foil and bake for 15 minutes. Remove the foil and bake an additional 10 minutes until the cheese is golden.
  • To Store: Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • For a creamier sauce, consider adding a splash of heavy cream.
  • Feel free to substitute other types of pasta according to your preference.
  • Prep Time: 15 mins
  • Cook Time: 35 minutes
  • Category: main course
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 4g
  • Sodium: 750mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 30mg