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Pasta Bake with Pumpkin Tomato Sauce

Delightful Pasta Bake with Pumpkin Tomato Sauce for Fall Cozy

A comforting and nutritious Pasta Bake with Pumpkin Tomato Sauce that's perfect for fall and satisfying even the pickiest eaters.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 lb Dry Pasta (mezzi rigatoni, shells, or farfalle)
  • 1 15-oz can Pumpkin Puree
  • 3 cups Vegetable Broth or chicken broth for non-vegetarian option
  • 1 Yellow Onion, chopped shallots may be substituted
  • 4 cloves Garlic, minced or garlic powder in a pinch
  • ½ tsp Crushed Red Pepper Flakes omit for a milder dish
  • 8 oz Cremini Mushrooms, sliced substitute with button or portobello mushrooms if desired
  • 3-4 handfuls Fresh Baby Spinach Swiss chard or kale are good alternatives
  • 1 tsp Dried Oregano or Italian seasoning
  • ¼ tsp Ground Nutmeg can be omitted if desired
  • 1 tsp Kosher Salt adjust to taste
  • ½ tsp Black Pepper or white pepper as a substitute
For the Topping
  • 2 Tbsp Unsalted Butter replace with olive oil for a dairy-free option
  • ½ cup Walnuts, chopped or pecans if preferred
  • 1 Tbsp + 2 tsp Fresh Sage, chopped thyme can serve as an alternative
  • 1½ cups Fontina Cheese, divided consider mozzarella as a substitute
  • ½ cup Parmesan Cheese, grated nutritional yeast can be used for a non-dairy option

Equipment

  • large pot
  • sauté pan
  • Baking dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil and add your chosen pasta. Cook for about 2 minutes less than the package instructions indicate, then drain and set aside.
  3. In a sauté pan, melt 2 tablespoons of unsalted butter over medium heat. Add chopped walnuts and fresh sage, toasting for about 5 minutes. Transfer to a bowl and set aside.
  4. Add 2 tablespoons of extra-virgin olive oil to the pan. Once hot, toss in the sliced cremini mushrooms and chopped yellow onion. Sauté for about 8 minutes until tender.
  5. Stir in ¼ cup of tomato paste, 4 minced garlic cloves, and ½ teaspoon of crushed red pepper flakes. Cook for about 3-4 minutes until the tomato paste caramelizes slightly.
  6. Gradually add 3-4 handfuls of fresh baby spinach, stirring until wilted. Season with 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and ¼ teaspoon of ground nutmeg.
  7. Pour in 3 cups of vegetable broth, scraping any bits stuck to the pan. Stir in 1 can (15 oz) of pumpkin puree, ½ cup of grated Parmesan cheese, and ½ cup of Fontina cheese until melted. Fold in cooked pasta.
  8. Grease a 13x9-inch baking dish and pour the pasta mixture into it, spreading evenly. Top with remaining 1 cup of Fontina cheese and the toasted walnut-sage mixture. Cover with foil.
  9. Bake for 15 minutes covered. Then, remove foil and bake uncovered for an additional 10 minutes until cheese is melted and golden brown.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 65gProtein: 15gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 800mgPotassium: 500mgFiber: 7gSugar: 8gVitamin A: 2500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Let the baked dish stand for a few minutes after removing it from the oven to set and make serving easier.

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