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Pasta Bake with Pumpkin Tomato Sauce

Cozy Pasta Bake with Pumpkin Tomato Sauce for Fall Vibes

Indulge in a hearty Pasta Bake with Pumpkin Tomato Sauce, perfect for warm fall vibes and busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Bake
  • 1 lb dry pasta Opt for gluten-free for a GF version.
  • 2 Tbsp unsalted butter Substitute with plant-based butter for dairy-free.
  • 8 oz cremini mushrooms, sliced Feel free to use any mushrooms you have on hand.
  • 1 yellow onion, finely chopped Shallots can be used as a substitute.
  • 3 to 4 handfuls fresh baby spinach Kale is an alternative.
  • 1 15-oz can pumpkin purée Butternut squash purée is a suitable substitute.
  • 1/4 cup tomato paste Crushed tomatoes work as well.
  • 3 cups vegetable broth Non-vegetarians can use chicken broth.
For Seasoning & Flavor
  • 4 garlic cloves, minced Garlic powder can substitute.
  • 1 Tbsp plus 2 tsp fresh sage leaves, finely chopped Dried sage can replace it, using 1 tsp less.
  • 1 tsp dried oregano Fresh oregano is a substitute.
  • 1/2 tsp crushed red pepper flakes Optional for a milder dish.
  • 1 tsp kosher salt Adjust according to dietary needs.
  • 1/2 tsp black pepper White pepper can be used instead.
  • 1/4 tsp ground nutmeg Imparts a warm spice note.
For the Topping
  • 1/2 cup grated Parmesan cheese Nutritional yeast can serve as a vegan alternative.
  • 1 1/2 cups grated fontina cheese, divided Mozzarella or Gruyère work well.
  • 1/2 cup finely chopped walnuts Replace with pecans or omit for nut-free.

Equipment

  • large pot
  • Large sauté pan
  • Baking dish

Method
 

Preparation steps
  1. Preheat your oven to 375ºF (190ºC). Grease your baking dish lightly to prevent sticking.
  2. Bring a large pot of salted water to a rolling boil. Cook the dry pasta for about 2 minutes less than the package instructions for al dente texture. Drain and set aside.
  3. In a sauté pan, melt the unsalted butter over medium heat. Add walnuts and sage; toast for about 5 minutes until fragrant and golden.
  4. In the same pan, heat extra-virgin olive oil over medium-high heat. Add sliced mushrooms and chopped onion; sauté for about 8 minutes until tender.
  5. Add tomato paste, minced garlic, and crushed red pepper flakes; cook for 3 to 4 minutes until caramelized.
  6. Stir in fresh baby spinach until wilted, then mix in oregano, salt, pepper, and nutmeg.
  7. Pour in vegetable broth, followed by pumpkin purée, Parmesan cheese, and 1/2 cup fontina. Stir until melted and smooth.
  8. In a large bowl, combine the cooked pasta with the creamy pumpkin sauce, ensuring it's thoroughly coated.
  9. Transfer to a greased 13x9-inch baking dish, top with remaining fontina and walnut-sage mixture.
  10. Cover with foil and bake for 15 minutes, then remove foil and bake for another 10 minutes until golden and bubbly.
  11. Let it cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 65gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 720mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Ensure the pasta is undercooked by 2 minutes before baking to keep the texture delightful. Store leftovers in an airtight container for up to 5 days.

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