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Pasta Bake with Pumpkin Tomato Sauce

Cozy Pasta Bake with Pumpkin Tomato Sauce for Fall Comfort

This Pasta Bake with Pumpkin Tomato Sauce is a creamy, cheesy vegetarian delight perfect for fall comfort.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb dry pasta of choice (e.g., mezzi rigatoni, shells, ziti) provides structure and serves as the base of the dish
For the Topping
  • 2 Tbsp unsalted butter adds richness and flavor
  • ½ cup finely chopped walnuts gives a crunchy texture and nutty flavor; can substitute with pecans
  • 1 Tbsp finely chopped fresh sage adds earthy herbal notes; dried sage may be an alternative
For the Sauce
  • 2 Tbsp extra-virgin olive oil essential for sautéing vegetables; can be swapped with vegetable oil
  • 8 oz cremini mushrooms, sliced contributes umami flavor and moisture; button mushrooms work too
  • 1 unit yellow onion, finely chopped offers sweetness and depth; shallots can be a tasty substitute
  • ¼ cup tomato paste adds acidity and enhances depth of flavor
  • 4 cloves garlic, minced provides aromatic depth
  • ½ tsp red pepper flakes lends heat
  • 3 to 4 handfuls fresh baby spinach adds nutrition and brightens up the dish; swap with kale if you prefer
  • 1 tsp dried oregano brings flavor complexity
  • 1 tsp kosher salt enhances all the flavors
  • ½ tsp freshly ground black pepper for the best flavor profile
  • ¼ tsp ground nutmeg offers a warm spice that complements pumpkin
  • 3 cups vegetable broth adds moisture to the sauce; non-vegetarians can use chicken broth
  • 1 15-oz can pumpkin purée creates the dish’s creamy body; use pure pumpkin, not pie filling
  • ½ cup grated Parmesan cheese adds savory goodness; consider Pecorino or nutritional yeast for a vegan option
  • 1½ cups grated Fontina cheese, divided provides rich creaminess

Equipment

  • large pot
  • medium skillet
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add 1 lb. of dry pasta and cook until just 2 minutes shy of al dente, then drain and set aside.
  2. In a skillet, melt 2 tablespoons of unsalted butter, add ½ cup of chopped walnuts and 1 tablespoon plus 2 teaspoons of chopped fresh sage. Toast until fragrant and golden.
  3. Return skillet to heat and sauté 8 oz. of sliced mushrooms and 1 finely chopped onion for about 8 minutes.
  4. Stir in ¼ cup of tomato paste, 4 minced garlic cloves, and ½ teaspoon of red pepper flakes. Cook for an additional 3-4 minutes.
  5. Add 3 to 4 handfuls of spinach, stirring until wilted. Season with oregano, salt, black pepper, and nutmeg.
  6. Pour in 3 cups of vegetable broth, then add the pumpkin purée, ½ cup of Parmesan, and 1½ cups of Fontina cheese, stirring until smooth.
  7. Mix the drained pasta with the sauce and transfer to a greased baking dish. Top with the remaining cheese and walnut-sage mixture. Cover with foil and bake for 15 minutes, then uncover and bake for an additional 10 minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. Cool before sealing. Freeze portions for up to 3 months.

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