Description
This comforting Pasta Bake with Pumpkin Tomato Sauce combines tender pasta with a creamy, flavorful sauce made from pumpkin purée, tomato paste, sautéed mushrooms, and aromatic herbs. Toasted walnuts and fresh sage add texture and depth, while a blend of Parmesan and fontina cheeses creates a luscious cheesy topping. Baked until golden and bubbling, this dish is perfect for a cozy dinner that’s both delicious and satisfying.
Ingredients
Units
Scale
Pasta
- 1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti, fusilli, or farfalle)
Sauce and Toppings
- 2 Tbsp. butter
- 1/2 cup finely chopped walnuts
- 1 Tbsp. finely chopped fresh sage leaves, divided (1 Tbsp. + 2 tsp.)
- 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 (1/2 cup for sauce, 1 cup for topping)
Instructions
- Preheat and boil pasta: Preheat your oven to 375ºF. Bring a large pot of generously salted water to a boil. Add the pasta and cook until 2 minutes shy of al dente, so it remains firm but tender enough to bite through. Drain and set aside.
- Toast walnuts and sage: Melt butter in a large sauté pan over medium heat. Add the walnuts and 1 tablespoon of fresh sage; cook for 5 minutes until walnuts are toasted and fragrant. Season with a pinch of salt and transfer the mixture to a bowl.
- Sauté mushrooms and onions: Return the pan to medium heat. Add olive oil, mushrooms, and onion. Cook until softened, about 8 minutes.
- Build the sauce: Stir in tomato paste, garlic, and crushed red pepper flakes. Cook for 3 to 4 minutes until the tomato paste caramelizes and turns a deep brick red color. Gradually add spinach while stirring continuously until wilted. Stir in dried oregano, salt, black pepper, nutmeg, and the remaining 2 teaspoons of fresh sage.
- Add liquids and cheeses: Pour in vegetable broth, stirring to scrape up browned bits from the pan. Stir in pumpkin purée, Parmesan cheese, and 1/2 cup fontina cheese. Continue stirring until the fontina melts and the sauce becomes smooth. Add the cooked pasta to the pan and stir until all noodles are well coated.
- Assemble and bake: Transfer the pasta and sauce mixture to a greased 13×9-inch baking dish. Sprinkle the remaining 1 cup fontina cheese evenly over the top, then scatter the toasted walnut-sage mixture. Cover the dish with foil and bake for 15 minutes at 375ºF.
- Finish baking uncovered: Remove the foil and continue baking for an additional 10 minutes, until the cheese topping is melted, bubbly, and golden brown.
Notes
- To Store: Store cooked leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Place cooled pasta in an airtight freezer-safe container or zip-top bag and freeze for up to 3 months.
- To Reheat: Thaw frozen pasta overnight in the refrigerator. Reheat single servings in the microwave with a splash of vegetable broth to maintain moisture, or reheat the entire casserole dish in a 350ºF oven until warmed through.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 25 mg
