Name: Savory Pasta Bake with Pumpkin Tomato Sauce for Cozy Nights
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 lb dry pasta of choice (mezzi rigatoni, shells, or ziti work wonderfully well); 3 cups vegetable broth (adds depth and enriches the sauce); 2 Tbsp unsalted butter (brings richness to the walnut-sage mixture); 2 Tbsp extra-virgin olive oil (perfect for sautéing your veggies); 1 medium yellow onion (finely chopped; provides natural sweetness); 4 cloves garlic (minced; essential for savory goodness); 1/2 tsp red pepper flakes (adjust for heat); 8 oz cremini mushrooms (adds earthy touch); 3 to 4 handfuls fresh baby spinach (adds nutrition and color); 1/4 cup tomato paste (enhances umami flavor); 1/4 tsp nutmeg (elevates warm spices); 1 tsp dried oregano (for aromatic herbal notes); 1 tsp kosher salt (essential seasoning); 1/2 tsp black pepper (to taste); 1 15-oz can pumpkin puree (the star ingredient); 1/2 cup finely chopped walnuts (provides nutty crunch); 1 Tbsp plus 2 tsp fresh sage (enhances autumnal character); 1/2 cup grated Parmesan cheese (offers sharp flavor); 1 1/2 cups grated Fontina cheese (gives gooey texture)

Jump to Recipe Print Recipe

As the leaves start to crunch underfoot and the air turns crisp, cozy evenings call for a comforting dish that wraps you in warmth. This Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping captures the spirit of fall, merging creamy pumpkin tomato sauce with earthy mushrooms and vibrant spinach. Not only is this Pasta Bake with Pumpkin Tomato Sauce a simple one-pan wonder that fits your busy weeknight agenda, but it’s also a delightful way to sneak extra veggies into your meal without sacrificing flavor. Bursting with seasonal goodness, it’s the ultimate crowd-pleaser for loved ones gathered around the table. What’s your favorite cozy meal to dive into as the weather cools?

Why is this Pasta Bake so delightful?

Comforting Warmth: This Pasta Bake with Pumpkin Tomato Sauce is a hug in a dish, perfect for those cozy nights in.

Veggie-Packed Goodness: You’ll love how it seamlessly incorporates nutrient-rich veggies like spinach and mushrooms while delivering a comforting flavor profile.

Simplicity: With just one pan, cleanup is a breeze, making it an ideal choice for busy weeknights.

Fall Flavors: Infused with the essence of fall, this dish captures those warm, spicy notes that will have your family asking for seconds.

Crowd-Pleasing Appeal: Whether it’s for a family meal or a dinner with friends, this recipe will surely impress—serve alongside a refreshing salad or some crusty bread to round out the meal!

If you’re seeking other tasty veggie options, consider trying our Italian Pasta Salad or the Orzo Pasta Salad for an equally delightful twist.

Pasta Bake with Pumpkin Tomato Sauce Ingredients

Get ready to create a mouthwatering dish that highlights the best of autumnal flavors!

For the Pasta

Pasta – 1 lb. dry pasta of choice; mezzi rigatoni, shells, or ziti work wonderfully well.
Vegetable Broth – 3 cups; adds depth and enriches the sauce.

For the Sauce

Butter – 2 Tbsp. unsalted butter; brings richness to the walnut-sage mixture.
Olive Oil – 2 Tbsp. extra-virgin; perfect for sautéing your veggies.
Onion – 1 yellow onion, finely chopped; provides natural sweetness and flavor depth.
Garlic – 4 cloves, minced; an essential ingredient for that savory goodness.
Red Pepper Flakes – 1/2 tsp.; adjust for desired heat, giving just a hint of spice.
Mushrooms – 8 oz. cremini (baby bella); adds an earthy touch. Substitutions could include button or portobello mushrooms.
Spinach – 3 to 4 handfuls, fresh baby spinach; adds nutrition and vibrant color.
Tomato Paste – 1/4 cup; enhances umami flavor and rich color in your sauce.
Nutmeg – 1/4 tsp.; elevates the warm spices in the dish.
Oregano – 1 tsp. dried; for aromatic herbal notes.
Kosher Salt – 1 tsp.; essential seasoning for flavor enhancement.
Black Pepper – 1/2 tsp.; to taste, ensuring a well-rounded flavor.

For the Pumpkin Mixture

Pumpkin Puree – 1 (15-oz.) can; the star ingredient that delivers that creamy pumpkin flavor without substitutes.
Walnuts – 1/2 cup finely chopped; provides a nutty crunch. Pecans work as a tasty alternative.
Sage – 1 Tbsp. plus 2 tsp. fresh; enhances the dish’s autumnal character, or substitute with thyme for a different herbaceous touch.

For the Cheesy Topping

Parmesan Cheese – 1/2 cup grated; offers a sharp and creamy component. Pecorino is a fantastic substitution if desired.
Fontina Cheese – 1 1/2 cups grated, divided; gives that gooey texture we all love, with mozzarella as a melting alternative.

This Pasta Bake with Pumpkin Tomato Sauce is a delightful culinary journey into fall, ensuring that each bite is both heartwarming and delicious!

Step‑by‑Step Instructions for Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping

Step 1: Preheat and Prepare Your Pasta
Begin by preheating your oven to 375ºF (190ºC). While the oven heats, fill a large pot with water, adding a tablespoon of salt. Bring it to a boil, and then cook your chosen pasta until it’s just 2 minutes shy of al dente, ensuring it retains some firmness. Once done, drain the pasta and set it aside in a large mixing bowl.

Step 2: Sauté the Walnut-Sage Mixture
In a large skillet over medium heat, melt 2 tablespoons of unsalted butter until it’s bubbly. Add 1/2 cup of finely chopped walnuts and 1 tablespoon plus 2 teaspoons of fresh sage, sautéing for about 5 minutes until the mixture is fragrant and the walnuts are toasted. Season lightly with salt, then transfer this mélange to a bowl and set aside for topping.

Step 3: Cook the Aromatic Vegetables
In the same skillet, add 2 tablespoons of extra-virgin olive oil, heating it over medium-high. Toss in 1 finely chopped yellow onion and 8 ounces of cremini mushrooms, cooking this mixture until both the onion and mushrooms are soft and translucent, about 8 minutes. Stir occasionally to prevent sticking, allowing the flavors to meld beautifully.

Step 4: Build the Flavor Base
Once your vegetables are ready, stir in 1/4 cup of tomato paste, 4 minced garlic cloves, and 1/2 teaspoon of red pepper flakes. Allow this to cook for about 4-5 minutes until the tomato paste darkens slightly and the mixture becomes aromatic. This step ensures that the base of your Cheesy Pumpkin Pasta Bake is packed with flavor.

Step 5: Incorporate the Greens and Seasoning
Next, add in 3 to 4 handfuls of fresh baby spinach, stirring it in batches until wilted. Once the spinach has softened, mix in 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. The combination of these seasonings enhances the earthy flavors of the pasta bake as autumn unfolds.

Step 6: Deglaze and Create the Creamy Sauce
Pour in 3 cups of vegetable broth to deglaze the skillet, scraping up any flavorful bits stuck to the bottom, followed by 1 (15-ounce) can of pumpkin puree. Stir thoroughly until smooth, then fold in 1/2 cup of grated Parmesan cheese and 1 1/2 cups of grated Fontina cheese (reserving some for topping). The result should be a rich and creamy sauce.

Step 7: Combine the Cooked Pasta and Sauce
Now, add your drained pasta to the skillet, mixing it gently with the creamy pumpkin sauce until every piece is beautifully coated. This step is crucial for ensuring the flavors of the Cheesy Pumpkin Pasta Bake meld together harmoniously, promising a comforting bite in every serving.

Step 8: Transfer and Assemble for Baking
Gently pour the pasta mixture into a greased 13×9-inch baking dish, spreading it evenly. Top the dish with the remaining grated Fontina cheese to ensure that indulgent, gooey texture everyone loves. Finally, sprinkle the reserved walnut-sage mixture evenly across the top for an aromatic crunch.

Step 9: Bake to Perfection
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 15 minutes, then carefully remove the foil to allow the top to brown. Bake an additional 10 minutes, or until the dish is bubbly and golden brown. This final baking step creates a delightful contrast in textures and flavors.

Step 10: Serve and Savor
Once baked, allow your Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping to cool slightly before serving. This dish pairs perfectly with a fresh salad or crusty bread. Embrace the cozy, autumnal flavors and gather around the table to enjoy this comforting dish!

Expert Tips for Cheesy Pumpkin Pasta Bake

Pasta Precision: Ensure your pasta is al dente before baking to prevent it from becoming mushy, guaranteeing the perfect bite in your Pasta Bake with Pumpkin Tomato Sauce.
Smooth Sauce: Stir the pumpkin mixture continually after adding cheese to avoid burning and achieve a creamy consistency.
Veggie Substitutions: Feel free to experiment with different vegetables like kale or bell peppers for added color and nutrition without compromising on flavor.
Nut Safety: If cooking for someone with nut allergies, replace walnuts with pumpkin seeds or omit them entirely for a delicious crunch-free version.
Batch Cooking: Consider making this dish ahead of time. It stores well in the fridge, and the flavors only improve upon reheating!

How to Store and Freeze Cheesy Pumpkin Pasta Bake

Fridge: Store in an airtight container for up to 5 days. Make sure the dish has cooled completely before sealing to maintain freshness and texture.

Freezer: This Pasta Bake with Pumpkin Tomato Sauce can be frozen for up to 3 months. Wrap tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

Reheating: For best results, reheat individual portions in the microwave until warm or cover and bake at 350ºF (175ºC) until heated through, usually about 20 minutes.

Leftover Tips: To revitalize the dish, consider adding a splash of vegetable broth when reheating to keep it creamy and moist!

Variations & Substitutions

Feel free to get creative and tailor this Pasta Bake with Pumpkin Tomato Sauce to suit your taste buds!

Gluten-Free: Use gluten-free pasta to enjoy the same comforting flavors without the gluten. There are many excellent options available that won’t sacrifice texture or taste!
Dairy-Free: Substitute both Parmesan and Fontina cheeses with nutritional yeast for a dairy-free delight. This option lets you savor the flavors without compromising your dietary preferences.
Nut-Free: Leave out the walnuts or replace them with crispy chickpeas for that satisfying crunch. This swap not only makes it nut-free but also enhances the dish’s protein content.
Lean and Mean: For a heartier dish, add cooked chicken or sausage for a protein boost. This will give the Pasta Bake a flavorful, meaty twist that might just please the meat-lovers in your family.
Flavor Boost: Amp up the flavor by adding sun-dried tomatoes or roasted red peppers while mixing in the sauce. These acidic additions will perfectly complement the sweetness of the pumpkin.
Extra Greens: Replace spinach with kale or Swiss chard for a different leafy texture, or add grated zucchini to increase the veggie count without overwhelming flavors.
Heat Levels: Adjust the level of heat by increasing or omitting the crushed red pepper flakes. If you’re a spice fanatic, consider adding jalapeños or a dash of your favorite hot sauce to give it a kick!
Cheesy Variations: Try swapping out Fontina for Gruyère or Gouda, which melt beautifully and offer a unique flavor profile. Each cheese holds onto a distinct taste that will change the overall character of the dish!

If you’re in search of a refreshing side, why not pair this Pasta Bake with a cheerful salad? For a quick option, check out our delightful Italian Pasta Salad or our wholesome Orzo Pasta Salad. Both options provide a vibrant touch to your cozy meal!

What to Serve with Cheesy Pumpkin Pasta Bake

As the delicious aroma of cheesy pumpkin fills your kitchen, think about complementing this delightful dish with an array of flavorful sides.

Garlic Bread: This classic favorite offers a crispy, buttery contrast that’s perfect for scooping up the creamy pasta sauce.
Mixed Green Salad: A refreshing salad dressed lightly with olive oil and lemon balances the richness of the pasta and adds a crisp bite.
Roasted Brussels Sprouts: These savory, caramelized veggies provide a satisfying crunch and earthy flavor, beautifully enhancing the autumnal palette.
Sautéed Kale: Featuring a slight bitterness, sautéed kale complements the sweetness of the pumpkin, creating a harmonious blend of flavors on your plate.
Crispy Sweet Potato Wedges: The natural sweetness of roasted sweet potatoes makes for a delightful pairing, rounding out your meal with an extra layer of comfort.
Chardonnay: A chilled glass of Chardonnay’s buttery notes echoes the creamy aspects of the pasta bake while providing a hint of acidity to balance the flavors.

Make Ahead Options

These Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping are perfect for meal prep enthusiasts! You can cook the pasta and prepare the creamy pumpkin sauce up to 24 hours in advance, storing them separately in airtight containers in the refrigerator. This way, the pasta remains firm and the sauce stays fresh and free from browning. When you’re ready to bake, simply combine the pasta with the sauce, transfer everything to your greased baking dish, and top it with cheese and the walnut-sage mixture. Cover with foil and bake at 375ºF for 15 minutes, then uncover for an additional 10 minutes, and you’ll enjoy a delicious, comforting meal with minimal effort.

Cheesy Pumpkin Pasta Bake Recipe FAQs

How do I select the best pumpkin puree?
Absolutely! When selecting pumpkin puree, look for a brand that uses 100% pure pumpkin without added sugars or spices. For a seasonal twist, you can also roast and puree your own pumpkin. Choose medium-sized pumpkins for the best flavor; they should feel heavy and have a smooth, firm outer skin. Avoid any with dark spots or blemishes.

What’s the best way to store leftovers?
Very important! To store your Cheesy Pumpkin Pasta Bake correctly, allow it to cool completely once baked. Then, place it in an airtight container in the fridge where it will stay fresh for up to 5 days. For longer storage, freeze it wrapped tightly in plastic wrap and then in aluminum foil to protect against freezer burn, where it will keep well for up to 3 months.

Can I freeze this pasta bake?
Yes, definitely! To freeze your Pasta Bake with Pumpkin Tomato Sauce, prepare it fully, then let it cool. Wrap the dish tightly in plastic wrap and then in aluminum foil, labeling the container with the date. When you’re ready to eat, thaw it in the fridge overnight and reheat the covered dish in the oven at 350ºF for about 20 minutes, or until heated through.

What can I substitute for cheese for a dairy-free version?
Certainly! For a dairy-free take on this recipe, you can substitute the cheeses with nutritional yeast for a cheesy flavor, or use a vegan cheese alternative that melts well. If you prefer, you can even blend soaked cashews with seasonings to create a creamy topping that complements the pumpkin sauce beautifully.

How can I tell if my vegetables are fresh?
Absolutely! When selecting fresh vegetables for your Cheesy Pumpkin Pasta Bake, ensure that spinach is vibrant green without yellowing leaves or wilting. Mushrooms should be firm, smooth, and free of dark spots. Fresh herbs like sage should be fragrant with no browning on tips. This attention to detail elevates the dish!

Are there any ingredient substitutions for allergies?
Yes, very important! If you have nut allergies, you can easily replace walnuts with sunflower seeds or omit them entirely. For those with gluten sensitivities, choose gluten-free pasta. Always feel free to reach out and adjust the recipe according to dietary needs, ensuring everyone can enjoy this comforting dish!