Jump to Recipe Print RecipeAs I stirred the creamy pumpkin tomato sauce bubbling on the stove, the cozy aroma of fall filled the air, instantly transporting me to sunlit days spent in my grandmother’s kitchen. This Cheesy Pumpkin Pasta Bake with Spinach and Mushrooms is a heartfelt homage to those memories while embracing all the goodness of the season. With its vibrant ingredients and simple preparation, it’s a delightful way to turn weeknight cooking into a comforting ritual. Not only does this dish offer an enticing blend of flavors that will impress your family, but it also sneaks in an extra serving of veggies, making it both satisfying and nutritious. Ready to dive into a bowl of warmth that wraps around you like a favorite sweater? Let’s get cooking! What makes this pasta bake special? Unique flavors: The pairing of creamy pumpkin with earthy mushrooms and vibrant spinach brings a delightful twist to traditional pasta dishes. Effortless preparation: This recipe requires minimal steps, making it perfect for busy weeknights or effortless entertaining. Nutritious boost: Packed with veggies like spinach and mushrooms, it’s a sneaky way to incorporate more nutrients into your meals. Crowd-pleasing delight: Whether it’s a family dinner or a gathering with friends, this comforting bake is sure to impress everyone at the table. Versatile options: Feel free to customize by swapping in your favorite pasta or adding proteins like chicken or lentils for a heartier dish. You can also pair it with a fresh salad or a side of Bruschetta Orzo Pasta for a complete meal! Pasta Bake with Pumpkin Tomato Sauce Ingredients • Get ready to create a comforting masterpiece with these simple ingredients! For the Pasta Base Dry Pasta – 1 lb. of any tubular pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle) – Cook until 2 minutes shy of al dente for optimal texture. For the Sauce Unsalted Butter – 2 Tbsp. – Adds richness and flavor; can substitute with olive oil for a dairy-free option. Extra-Virgin Olive Oil – 2 Tbsp. – Used for sautéing and adds a delightful flavor. Yellow Onion – 1, finely chopped – Foundation flavor that enhances the sweetness in the sauce. Garlic Cloves – 4, minced – Provides aromatic depth to the dish. Cremini Mushrooms – 8 oz., sliced – Contributes umami and bulk; feel free to use button mushrooms or any preferred variety. Tomato Paste – 1/4 cup – Thickens the sauce and adds a robust tomato flavor. Vegetable Broth – 3 cups – Creates the sauce base and aids deglazing. Pumpkin Purée – 1 (15 oz.) can – Key ingredient for creaminess and flavor; fresh pumpkin can also be pureed and used. Ground Nutmeg – 1/4 tsp. – Enhances the cozy fall flavor profile. For the Seasoning Kosher Salt – 1 tsp. – Enhances all flavors beautifully. Black Pepper – 1/2 tsp. – Adds a touch of spice; adjust for your heat preferences. Dried Oregano – 1 tsp. – Works with sage for aromatic flavor. Crushed Red Pepper Flakes – 1/2 tsp. – Adds subtle heat; adjust to taste or omit for a milder version. For the Veggie Boost Fresh Spinach – 3 to 4 handfuls – Adds nutrients and color to the dish; Swiss chard can be used as a substitute. Fresh Sage – 1 Tbsp. plus 2 tsp., finely chopped (divided) – Brings earthy notes to the dish; thyme or rosemary can substitute if fresh sage is unavailable. For the Crunchy Topping Walnuts – 1/2 cup, finely chopped – Provides a crunchy texture and nutty flavor; toast to enhance flavor, or replace with pecans if desired. For the Creamy Finish Grated Parmesan Cheese – 1/2 cup – Adds umami and depth; substitute with Pecorino or nutritional yeast for vegan options. Grated Fontina Cheese – 1 1/2 cups, divided – Creates a creamy texture in the sauce as well as a cheesy topping. This Pasta Bake with Pumpkin Tomato Sauce is not only comforting but also a fantastic way to savor the flavors of the season! Happy cooking! Step‑by‑Step Instructions for Cheesy Pumpkin Pasta Bake with Spinach and Mushrooms Step 1: Preheat Your Oven Begin by preheating your oven to 375°F (190°C). This ensures that your Cheesy Pumpkin Pasta Bake bakes evenly and gets that lovely golden crust. Gather your ingredients and a 13×9-inch baking dish, as you’ll need it to assemble your delicious dish shortly! Step 2: Cook the Pasta In a large pot, bring salted water to a rapid boil. Add 1 lb. of your chosen dry tubular pasta, such as mezzi rigatoni or ziti, and cook for about 8-10 minutes, or until just 2 minutes shy of al dente. Drain the pasta, return it to the pot, and set aside while you prepare the rest of the dish. Step 3: Make the Walnut-Sage Topping In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1/2 cup of finely chopped walnuts and 1 tablespoon of finely chopped fresh sage. Sauté for about 5 minutes until the walnuts are toasty and fragrant. Season lightly with salt, then transfer the mixture to a bowl and set aside for later. Step 4: Sauté the Vegetables In the same skillet, add 2 tablespoons of extra-virgin olive oil and heat over medium-high. Add the finely chopped yellow onion and sliced 8 oz. of cremini mushrooms. Sauté for about 8 minutes until the onion is translucent and the mushrooms are tender. This combination will set a flavorful base for your sauce. Step 5: Add the Tomato Paste Stir in 1/4 cup of tomato paste along with 4 minced garlic cloves and 1/2 teaspoon of crushed red pepper flakes. Cook for about 3-4 minutes, stirring frequently, until the tomato paste darkens to a brick red color. This step intensifies the flavors in your pumpkin tomato sauce. Step 6: Incorporate the Spinach Gradually add 3 to 4 handfuls of fresh spinach to the skillet, allowing it to wilt with the residual heat. Season the mixture with 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg. Stir everything together until the spinach is fully wilted, bringing in that vibrant color and nutrients. Step 7: Create the Creamy Sauce Pour in 3 cups of vegetable broth, allowing it to deglaze the skillet and release any stuck bits. Stir in 1 (15 oz.) can of pumpkin purée, 1/2 cup of grated Parmesan cheese, and 1 1/2 cups of grated fontina cheese (reserving some for topping). Continue to stir until everything is well combined and smooth, creating a luscious sauce to envelop your pasta. Step 8: Combine Pasta and Sauce Add the saved cooked pasta into the creamy pumpkin tomato sauce, stirring gently to ensure each piece is well-coated. This is where the magic happens; every bite of pasta will be infused with the savory, comforting flavors of the sauce. Step 9: Transfer and Bake Transfer the pasta mixture to your greased 13×9-inch baking dish, spreading it evenly. Sprinkle the reserved fontina cheese over the top, followed by the walnut-sage topping you prepared earlier. Cover the dish with aluminum foil and place it in the preheated oven to bake for 15 minutes. Step 10: Uncover and Finish Baking After 15 minutes, remove the foil and continue baking for an additional 10 minutes, or until the top is golden and bubbling. The cheese should be melty and slightly crisped, making your Cheesy Pumpkin Pasta Bake with Spinach and Mushrooms look irresistibly inviting. Variations & Substitutions for Pasta Bake with Pumpkin Tomato Sauce Feel free to adapt this comforting dish to suit your taste and dietary needs—your kitchen is your canvas! Gluten-Free: Use gluten-free pasta instead to enjoy this cozy dish without worries. Dairy-Free: Substitute the cheeses with nutritional yeast and use coconut milk to create a creamy, dairy-free version. Protein Boost: Add cooked turkey, chicken, or cooked lentils for extra protein and heartiness that will keep you satisfied. Herb Swap: Use fresh thyme or rosemary in place of sage for a delightful herbal twist that brightens each bite. Veggie Additions: Toss in seasonal vegetables like roasted butternut squash or zucchini to enhance both flavor and nutrition. Spicy Kick: Increase the crushed red pepper flakes or add diced jalapeños for a spicy version that warms your soul. Nutritional Boost: Incorporate a handful of cooked quinoa to elevate the texture and add a dose of protein and fiber. Cheese Blend: Try a combo of Gruyère and mozzarella for a rich, cheesy goodness that elevates the delicious factor even further. Don’t forget to explore other dishes like Cheesy Chicken Enchiladas or a Creamy High Protein Pasta Salad for more delicious options! How to Store and Freeze Cheesy Pumpkin Pasta Bake Fridge: Keep your Cheesy Pumpkin Pasta Bake in an airtight container for up to 5 days, ensuring it stays fresh and delicious. Freezer: Store leftovers in a freezer-safe container for up to 3 months. Make sure to wrap the dish tightly to prevent freezer burn. Reheating: When ready to enjoy, thaw overnight in the fridge and reheat in the oven at 350°F until warmed through. Add a splash of vegetable broth if needed to keep it creamy. Room Temperature: It’s best to avoid leaving pasta dishes out at room temperature for more than 2 hours to maintain food safety. Make Ahead Options These Cheesy Pumpkin Pasta Bakes are a dream for busy home cooks looking to save time during hectic weeknights! You can prepare the entire dish (without baking) up to 24 hours in advance. Simply follow the instructions until you combine the pasta and sauce, then transfer everything to a greased baking dish, cover tightly with foil, and refrigerate. To maintain the creaminess and prevent any ingredient separation, be sure to stir the mixture well before baking. When you’re ready to serve, simply preheat your oven to 375°F and bake uncovered for 25-30 minutes, until heated through and golden. Your family will enjoy the same comforting taste, making mealtime a breeze! What to Serve with Cheesy Pumpkin Pasta Bake with Spinach and Mushrooms Cozy up your table with these perfect pairings that enhance the warmth and flavors of your hearty pasta bake. Garlic Bread: The buttery, garlicky goodness of warm bread offers a delightful contrast to the creamy texture of the pasta. Mixed Green Salad: A fresh salad with tangy vinaigrette adds a burst of brightness, balancing the richness of the dish beautifully. Roasted Vegetables: Roasted seasonal veggies, like brussels sprouts and carrots, complement the fall flavors while adding a touch of sweetness. Crispy Brussels Sprouts: Their earthy flavor and crispy texture create a satisfying crunch that pairs wonderfully with the creamy pasta. Apple Cider: Enjoy a glass of spiced apple cider to add a touch of sweetness and warmth, perfect for a fall-inspired meal. Pumpkin Spice Cake: For dessert, a slice of pumpkin spice cake brings the seasonal flavors full circle, rounding out a comforting dining experience. These pairing ideas not only elevate your dinner but also create an inviting atmosphere that feels just like home. Tips for the Best Cheesy Pumpkin Pasta Bake Perfect Pasta Timing: Always cook your pasta 2 minutes shy of al dente. This prevents mushiness when baked and ensures a delightful texture in your pasta bake with pumpkin tomato sauce. Flavor Boost: Incorporate a variety of cheeses like mozzarella or Gruyère alongside fontina. This adds depth and richness to your dish, making every bite more enjoyable. Bow to Browning: For a crispy topping, broil the pasta bake for the last minute or two, keeping a close eye to avoid burning. Achieving that golden crust elevates the whole experience. Veggie Variations: Don’t hesitate to add your favorite seasonal vegetables like roasted butternut squash or zucchini in addition to the spinach. This enhances the nutrition in your pasta bake and makes it even more colorful. Make Ahead Magic: Prepare the dish a day in advance, cover it tightly, and store it in the fridge. Bake it just before serving for a quick and comforting meal that tastes freshly made. Storage Smart: Leftovers can be refrigerated for up to 5 days. Reheat with a splash of vegetable broth to keep it creamy and delectable when warmed up! Cheesy Pumpkin Pasta Bake with Spinach and Mushrooms Recipe FAQs How do I choose the best pasta for this recipe? Absolutely! Opt for tubular pasta like mezzi rigatoni, ziti, or shells—they hold the sauce beautifully. Choose a pasta that feels sturdy rather than fragile, and be sure to cook it just 2 minutes shy of al dente for the perfect texture after baking. What’s the best way to store leftovers? For optimal freshness, store your Cheesy Pumpkin Pasta Bake in an airtight container in the fridge for up to 5 days. Let it cool completely before sealing to avoid condensation, which can make it soggy. When reheating, I recommend adding a splash of vegetable broth for extra moisture! Can I freeze this pasta bake? Yes, you can freeze it for up to 3 months! Allow the bake to cool completely, then transfer it to a freezer-safe container. Wrap it tightly in plastic wrap and foil to prevent freezer burn. When you’re ready to eat, thaw it overnight in the fridge and reheat in the oven. What can I do if my pasta bake comes out too dry? If you find that your pasta bake is dry, the best way to revive it is by adding a touch of liquid. Before reheating, simply drizzle a little vegetable broth or even some olive oil over the top. Cover it with foil while rewarming to help trap moisture, which keeps everything creamy and delightful! Are there any dietary considerations I should keep in mind? Very! If you’re cooking for someone with nut allergies, simply replace the walnuts with crispy breadcrumbs or omit them entirely. For a dairy-free option, swap the cheeses with nutritional yeast and use plant-based milk or cream in the sauce. Always check ingredient labels to ensure they meet dietary needs. Can I make this dish ahead of time? Certainly! You can assemble the Cheesy Pumpkin Pasta Bake (without baking) a day in advance. Just cover it tightly with foil or plastic wrap and refrigerate. When you’re ready to enjoy, bake it directly from the fridge; just allow an extra 5-10 minutes of baking time, ensuring it’s heated through to perfection. Pasta Bake with Pumpkin Tomato Sauce That Comforts the Soul This cozy Pasta Bake with Pumpkin Tomato Sauce blends creamy pumpkin, vibrant spinach, and earthy mushrooms for a delightful family dinner. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 40 minutes minsTotal Time 1 hour hr Servings: 6 servingsCourse: DinnerCuisine: ItalianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta Base1 lb Dry Pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle) Cook until 2 minutes shy of al dente.For the Sauce2 Tbsp Unsalted Butter Can substitute with olive oil for a dairy-free option.2 Tbsp Extra-Virgin Olive Oil Used for sautéing.1 Yellow Onion, finely chopped Foundation flavor.4 Garlic Cloves, minced Provides aromatic depth.8 oz Cremini Mushrooms, sliced Feel free to use button mushrooms.1/4 cup Tomato Paste Thickens the sauce.3 cups Vegetable Broth Creates the sauce base.1 15 oz Pumpkin Purée Key ingredient for creaminess.1/4 tsp Ground Nutmeg Enhances the fall flavor profile.For the Seasoning1 tsp Kosher Salt1/2 tsp Black Pepper Adjust for heat preferences.1 tsp Dried Oregano1/2 tsp Crushed Red Pepper Flakes Add for spice.For the Veggie Boost3 to 4 handfuls Fresh Spinach Can substitute with Swiss chard.1 Tbsp plus 2 tsp Fresh Sage, finely chopped Divided.For the Crunchy Topping1/2 cup Walnuts, finely chopped Toast to enhance flavor.For the Creamy Finish1/2 cup Grated Parmesan Cheese Substitute with Pecorino for vegan option.1 1/2 cups Grated Fontina Cheese, divided For sauce and topping. Equipment large potSkilletBaking dishmeasuring cupsMeasuring spoonswooden spoon Method Step‑by‑Step InstructionsPreheat your oven to 375°F (190°C).In a large pot, bring salted water to a boil. Add pasta and cook 8-10 minutes or until 2 minutes shy of al dente. Drain and set aside.Melt butter in a skillet, add walnuts and sage, sauté for 5 minutes, season lightly with salt, and set aside.In the skillet, heat olive oil, add onion and mushrooms, and sauté for 8 minutes.Stir in tomato paste, garlic, and red pepper flakes. Cook for 3-4 minutes.Add spinach gradually, then season with oregano, salt, pepper, and nutmeg until wilted.Pour in broth, add pumpkin purée, Parmesan, and Fontina; stir until smooth.Combine pasta with the sauce, ensuring it is well-coated.Transfer to a greased baking dish, sprinkle on reserved Fontina and the walnut-sage topping.Cover with foil and bake for 15 minutes.Remove foil and bake an additional 10 minutes until golden and bubbly. Nutrition Serving: 1cupCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 15mgCalcium: 250mgIron: 2mg NotesLeftovers can be refrigerated for up to 5 days. Reheat with a splash of vegetable broth. Tried this recipe?Let us know how it was!
