Pasta Bake with Pumpkin Tomato Sauce

Why You’ll Love This Recipe

This pasta bake is the perfect comfort food for fall, offering a warm, cheesy, and flavorful meal with a subtle earthy sweetness from the pumpkin. The addition of mushrooms, spinach, and fresh sage elevates the flavor profile, while the walnut-sage topping gives it a crunchy texture. The creamy pumpkin tomato sauce is rich and smooth, coating the pasta and making each bite irresistible. Plus, it’s a great way to sneak extra vegetables into your meal without anyone noticing!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti, fusilli, or farfalle)

• 2 Tbsp. butter

• 1/2 cup finely chopped walnuts

• 1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves, divided

• 2 Tbsp. extra-virgin olive oil

• 8 oz. cremini (baby bella) mushrooms, sliced

• 1 yellow onion, finely chopped

• 1/4 cup tomato paste

• 4 garlic cloves, minced

• 1/2 tsp. crushed red pepper flakes

• 3 to 4 handfuls fresh baby spinach

• 1 tsp. dried oregano

• 1 tsp. kosher salt

• 1/2 tsp. black pepper

• 1/4 tsp. ground nutmeg

• 3 cups vegetable broth

• 1 (15-oz.) can pumpkin purée

• 1/2 cup grated Parmesan cheese

• 1 1/2 cups grated fontina cheese, divided

Directions

1. Preheat the oven to 375ºF. Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until 2 minutes shy of al dente. Drain and set aside.

2. In a large sauté pan, melt butter over medium heat. Add the walnuts and 1 Tbsp. of sage, cooking for about 5 minutes, until the walnuts are toasted and fragrant. Season with a pinch of salt, and transfer the walnut-sage mixture to a bowl.

3. In the same pan, add olive oil, mushrooms, and onion. Cook until the vegetables are soft, about 8 minutes.

4. Stir in tomato paste, garlic, and red pepper flakes. Cook for 3 to 4 minutes, until the tomato paste begins to caramelize and turn a deep red.

5. Add spinach in batches, stirring constantly, until the spinach wilts. Stir in oregano, salt, pepper, and nutmeg, followed by the remaining sage.

6. Pour in the vegetable broth, scraping the bottom of the pan to release any browned bits. Stir in the pumpkin purée, Parmesan cheese, and 1/2 cup of fontina. Continue stirring until the cheese melts and the sauce is smooth.

7. Add the pasta to the sauce and stir to coat the noodles evenly.

8. Transfer the pasta mixture to a greased 13×9-inch baking dish. Sprinkle with the remaining fontina cheese and the walnut-sage topping.

9. Cover with foil and bake for 15 minutes. Uncover and continue baking for an additional 10 minutes, until the cheese is fully melted and golden.

Servings and Timing

• Prep time: 20 minutes

• Cook time: 30 minutes

• Total time: 50 minutes

• Servings: 6

Variations

• Add protein: Consider adding cooked chicken or sausage for a more filling dish.

• Dairy-free: Swap the cheeses for dairy-free alternatives and use olive oil instead of butter.

• Vegan: To make this dish vegan, use plant-based cheeses and butter alternatives, ensuring the vegetable broth is also vegan-friendly.

Storage/Reheating

• To store: Keep leftover pasta in an airtight container in the refrigerator for up to 5 days.

• To freeze: Place cooled pasta in an airtight freezer-safe container or zip-top bag. Freeze for up to 3 months.

• To reheat: If reheating from frozen, thaw overnight in the refrigerator. For a quick option, reheat individual servings in the microwave with a splash of broth to keep it moist. You can also reheat the entire dish in the oven at 350ºF until warmed through.

FAQs

1. Can I use a different type of pasta?

Yes, you can substitute the pasta with your favorite shape, such as shells, fusilli, or farfalle.

2. Can I use fresh pumpkin instead of canned pumpkin purée?

While canned pumpkin purée is the most convenient option, you can use homemade purée from fresh pumpkin for a richer flavor.

3. Can I use a different type of cheese for this recipe?

Yes, you can swap fontina or Parmesan with mozzarella or Gruyère for a different taste.

4. How do I make this dish spicier?

To add more heat, increase the crushed red pepper flakes or stir in some diced fresh chili peppers.

5. Is this recipe gluten-free?

This recipe can be made gluten-free by using gluten-free pasta.

6. Can I make this recipe in advance?

Yes, you can prepare the pasta bake a day ahead and store it in the refrigerator. Simply bake it the next day as directed.

7. Can I skip the walnut-sage topping?

If you prefer, you can skip the walnut-sage topping or replace it with a breadcrumb topping for crunch.

8. What other vegetables can I add to this dish?

Feel free to add roasted butternut squash, zucchini, or bell peppers for added flavor and texture.

9. Can I use dried sage instead of fresh sage?

While fresh sage gives a better flavor, you can substitute dried sage, using about 1/3 of the amount called for in the recipe.

10. Can this dish be made ahead and frozen?

Yes, this pasta bake freezes well. Just make sure to allow it to cool completely before freezing.

Conclusion

Pasta Bake with Pumpkin Tomato Sauce is the ultimate fall comfort food, offering a creamy and hearty dish that’s both nutritious and delicious. With its blend of mushrooms, spinach, and a rich pumpkin sauce, this recipe is perfect for any cozy meal or family gathering. Enjoy the flavors of autumn with this easy-to-make pasta bake that will have everyone coming back for seconds!

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