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Pasta Bake with Pumpkin Tomato Sauce

Savory Pasta Bake with Pumpkin Tomato Sauce for Cozy Nights

A comforting Pasta Bake with Pumpkin Tomato Sauce, perfect for cozy nights with earthy mushrooms and vibrant spinach.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb dry pasta of choice mezzi rigatoni, shells, or ziti work wonderfully well
  • 3 cups vegetable broth adds depth and enriches the sauce
For the Sauce
  • 2 Tbsp unsalted butter brings richness to the walnut-sage mixture
  • 2 Tbsp extra-virgin olive oil perfect for sautéing your veggies
  • 1 medium yellow onion finely chopped; provides natural sweetness
  • 4 cloves garlic minced; essential for savory goodness
  • 1/2 tsp red pepper flakes adjust for heat
  • 8 oz cremini mushrooms adds earthy touch
  • 3 to 4 handfuls fresh baby spinach adds nutrition and color
  • 1/4 cup tomato paste enhances umami flavor
  • 1/4 tsp nutmeg elevates warm spices
  • 1 tsp dried oregano for aromatic herbal notes
  • 1 tsp kosher salt essential seasoning
  • 1/2 tsp black pepper to taste
For the Pumpkin Mixture
  • 1 15-oz can pumpkin puree the star ingredient
  • 1/2 cup finely chopped walnuts provides nutty crunch
  • 1 Tbsp plus 2 tsp fresh sage enhances autumnal character
For the Cheesy Topping
  • 1/2 cup grated Parmesan cheese offers sharp flavor
  • 1 1/2 cups grated Fontina cheese gives gooey texture

Equipment

  • large pot
  • Large Skillet
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375ºF (190ºC). Fill a large pot with water, adding a tablespoon of salt. Cook pasta until just shy of al dente, drain and set aside.
  2. In a large skillet, melt butter over medium heat, add walnuts and sage, sauté for about 5 minutes until fragrant. Set aside.
  3. In the same skillet, heat olive oil, add onion and mushrooms, cooking until soft and translucent, about 8 minutes.
  4. Stir in tomato paste, garlic, and red pepper flakes. Cook for 4-5 minutes until aromatic.
  5. Add spinach, stir until wilted, then mix in oregano, salt, black pepper, and nutmeg.
  6. Pour in vegetable broth to deglaze, then stir in pumpkin puree. Mix in Parmesan and Fontina cheese until smooth.
  7. Add drained pasta and mix gently until coated with the sauce.
  8. Transfer pasta mixture to a greased 13x9-inch baking dish, top with remaining Fontina and walnut-sage mixture.
  9. Cover with foil and bake for 15 minutes, then remove foil and bake an additional 10 minutes, until bubbly and golden.
  10. Allow to cool slightly before serving. This dish pairs nicely with a fresh salad or crusty bread.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Ensure pasta is al dente before baking to prevent mushiness. Stir continually when adding cheese to maintain creamy consistency.

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