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Pasta Bake with Pumpkin Tomato Sauce

Pasta Bake with Pumpkin Tomato Sauce
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Indulge in the cozy flavors of our Pasta Bake with Pumpkin Tomato Sauce, a comforting dish perfect for fall gatherings or weeknight dinners. This delightful recipe blends creamy pumpkin tomato sauce with hearty pasta, sauted mushrooms, and fresh spinach. Topped with a buttery walnut-sage mixture and gooey cheese, this pasta bake is both nutritious and satisfying. Its easy to prepare and can be made ahead, making it an ideal choice for busy evenings. Impress your family and friends with this rich, flavorful meal that’s sure to become a seasonal favorite.

Ingredients

Scale
  • 1 lb. dry pasta (mezzi rigatoni, shells, ziti)
  • 2 Tbsp butter
  • 1/2 cup finely chopped walnuts
  • 1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves, divided
  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. cremini 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 can (15-oz.) pumpkin pure
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups grated fontina cheese, divided

Instructions

  1. Preheat the oven to 375F.
  2. Cook the pasta in salted boiling water until two minutes shy of al dente; drain.
  3. In a saut pan, melt butter and toast walnuts with sage for about five minutes; set aside.
  4. Saut mushrooms and onion until soft, then stir in tomato paste, garlic, and red pepper flakes; cook until fragrant.
  5. Add spinach, spices, broth, pumpkin pure, Parmesan, and half the fontina until smooth; fold in cooked pasta.
  6. Transfer to a greased baking dish; top with remaining fontina and walnut-sage mixture.
  7. Cover with foil and bake for 15 minutes; uncover and bake for an additional 10 minutes until golden.

Nutrition

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