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Pasta Bake with Pumpkin Tomato Sauce

Pasta Bake with Pumpkin Tomato Sauce for Cozy Nights

This Pasta Bake with Pumpkin Tomato Sauce combines creamy pumpkin, earthy mushrooms, and fresh spinach for a comforting crowd-pleaser.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Bake
  • 1 lb Dry Pasta Choose mezzi rigatoni, ziti, or fusilli for perfect texture
  • 2 Tbsp Butter Feel free to substitute with olive oil for dairy-free option
  • 8 oz Cremini Mushrooms Sliced; white mushrooms work too
  • 1 Yellow Onion Finely chopped; shallots can be swapped
  • 4 Garlic Minced
  • 3-4 handfuls Fresh Baby Spinach Consider incorporating kale
  • 3 cups Vegetable Broth Chicken broth works as an alternative
  • 1 15-oz can Pumpkin Purée Fresh pumpkin can be used if prepared
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper Adjust to taste
For the Cheese Sauce
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast as a substitute for vegan option
  • 1 1/2 cups Grated Fontina Cheese Divided; Gruyere or mozzarella works too
For the Walnut-Sage Topping
  • 1/2 cup Walnuts Finely chopped; substitute with pecans if desired
  • 1 Tbsp + 2 tsp Fresh Sage Finely chopped; dried sage can be used
For the Spice Kick
  • 1/2 tsp Crushed Red Pepper Flakes Omit for a milder version
  • 1/4 tsp Ground Nutmeg Cinnamon can serve as an alternative

Equipment

  • Oven
  • Skillet
  • large pot
  • Baking dish

Method
 

Step-by-Step Instructions for Cheesy Pumpkin Pasta Bake
  1. Preheat your oven to 375°F (190°C). Boil salted water in a large pot.
  2. Cook dry pasta for about 8-10 minutes until 2 minutes shy of al dente. Drain and set aside.
  3. Melt 2 tablespoons of butter in a skillet. Add chopped walnuts and sage, toasting for about 5 minutes.
  4. Sauté mushrooms and onion with olive oil in the same skillet for about 8 minutes until softened.
  5. Add tomato paste, garlic, and red pepper flakes. Cook for 3-4 minutes until aromatic.
  6. Stir in fresh spinach, wilting it for 2-3 minutes. Season with oregano, salt, black pepper, and nutmeg.
  7. Pour in the vegetable broth and stir in pumpkin purée, Parmesan, and Fontina cheese. Cook until smooth.
  8. Fold in the cooked pasta, ensuring it's well coated with sauce.
  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 uncover and bake for another 10 minutes until golden.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 55gProtein: 15gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 12000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

For best texture, use mezzi rigatoni or fusilli and slightly undercook the pasta.

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