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Pasta Bake with Pumpkin Tomato Sauce

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 1 lb Dry Pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle) Cook until 2 minutes shy of al dente.
For the Sauce
  • 2 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 Seasoning
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper Adjust for heat preferences.
  • 1 tsp Dried Oregano
  • 1/2 tsp Crushed Red Pepper Flakes Add for spice.
For the Veggie Boost
  • 3 to 4 handfuls Fresh Spinach Can substitute with Swiss chard.
  • 1 Tbsp plus 2 tsp Fresh Sage, finely chopped Divided.
For the Crunchy Topping
  • 1/2 cup Walnuts, finely chopped Toast to enhance flavor.
For the Creamy Finish
  • 1/2 cup Grated Parmesan Cheese Substitute with Pecorino for vegan option.
  • 1 1/2 cups Grated Fontina Cheese, divided For sauce and topping.

Equipment

  • large pot
  • Skillet
  • Baking dish
  • measuring cups
  • Measuring spoons
  • wooden spoon

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. Add pasta and cook 8-10 minutes or until 2 minutes shy of al dente. Drain and set aside.
  3. Melt butter in a skillet, add walnuts and sage, sauté for 5 minutes, season lightly with salt, and set aside.
  4. In the skillet, heat olive oil, add onion and mushrooms, and sauté for 8 minutes.
  5. Stir in tomato paste, garlic, and red pepper flakes. Cook for 3-4 minutes.
  6. Add spinach gradually, then season with oregano, salt, pepper, and nutmeg until wilted.
  7. Pour in broth, add pumpkin purée, Parmesan, and Fontina; stir until smooth.
  8. Combine pasta with the sauce, ensuring it is well-coated.
  9. Transfer to a greased baking dish, sprinkle on reserved Fontina and the walnut-sage topping.
  10. Cover with foil and bake for 15 minutes.
  11. 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

Notes

Leftovers can be refrigerated for up to 5 days. Reheat with a splash of vegetable broth.

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