Go Back
–+ servings
Pasta Bake with Pumpkin Tomato Sauce

Comforting Pasta Bake with Pumpkin Tomato Sauce Delight

Enjoy this delicious Pasta Bake with Pumpkin Tomato Sauce, a creamy and cheesy dish. Perfect for cold weather!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb Dry Pasta mezzi rigatoni, shells, ziti, fusilli, or farfalle for best texture
For the Topping
  • 2 Tbsp Unsalted Butter adds richness; substitute with olive oil for dairy-free
  • 1/2 cup Finely Chopped Walnuts provides crunch; pecans or pine nuts can be used
  • 1 Tbsp Fresh Sage enhances the dish; dried can work in reduced quantity
  • 2 tsp Fresh Sage additional
For the Sauce
  • 2 Tbsp Extra-Virgin Olive Oil for sautéing
  • 8 oz Cremini Mushrooms sliced; can substitute with button or shiitake
  • 1 Yellow Onion finely chopped
  • 1/4 cup Tomato Paste adds sweetness and rich flavor
  • 4 Garlic minced
  • 1/2 tsp Crushed Red Pepper Flakes adds spice; adjust to taste
  • 3-4 handfuls Fresh Baby Spinach nutrient boost; kale can be substituted
  • 1 tsp Dried Oregano warming herb flavor
  • 1 tsp Kosher Salt balances flavors
  • 1/2 tsp Black Pepper adds heat
  • 1/4 tsp Ground Nutmeg elevates overall taste
  • 3 cups Vegetable Broth creates sauce base
  • 1 can (15 oz) Pumpkin Purée provides creaminess
  • 1/2 cup Grated Parmesan Cheese adds savory finish; substitute with nutritional yeast
  • 1 1/2 cups Grated Fontina Cheese creates a gooey layer; alternatives include mozzarella

Equipment

  • large pot
  • Sauté pan
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and cook pasta until 2 minutes shy of al dente, about 8-10 minutes.
  2. Melt butter in sauté pan, add walnuts and sage, sauté for 5 minutes, then set aside.
  3. Sauté mushrooms and onion in olive oil for about 8 minutes until softened.
  4. Add tomato paste, garlic, and red pepper flakes; cook for another 3-4 minutes.
  5. Stir in spinach and cook until wilted, then add oregano, salt, pepper, and nutmeg.
  6. Deglaze with vegetable broth, then mix in pumpkin purée and cheeses until melted.
  7. Combine cooked pasta with the sauce, then transfer to a greased baking dish.
  8. Top with remaining cheese and walnut-sage mixture, cover with foil, and bake for 15 minutes. Remove foil and bake for another 10 minutes.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 65gProtein: 18gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 800mgPotassium: 850mgFiber: 6gSugar: 4gVitamin A: 1800IUVitamin C: 14mgCalcium: 250mgIron: 3mg

Notes

Ensure you cook pasta al dente; it continues cooking while baking. Store leftovers for up to 5 days in an airtight container.

Tried this recipe?

Let us know how it was!