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Pasta Bake with Pumpkin Tomato Sauce

Creamy Pasta Bake with Pumpkin Tomato Sauce You’ll Love

Enjoy a comforting Pasta Bake with Pumpkin Tomato Sauce that's perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb. Dry Pasta Choose mezzi rigatoni, shells, or ziti for a fun shape.
For the Sauce
  • 2 Tbsp. Unsalted Butter Use olive oil for a dairy-free alternative.
  • 2 Tbsp. Olive Oil Feel free to swap it with a neutral oil.
  • 8 oz. Cremini Mushrooms Baby bellas or button mushrooms are great substitutes.
  • 1 Yellow Onion Substitute shallots for a sweeter flavor if desired.
  • 4 Garlic Cloves, minced Garlic powder can be used if you’re in a pinch.
  • 3-4 handfuls Fresh Baby Spinach Kale or Swiss chard can work well too.
  • ¼ cup Tomato Paste Mix in fresh tomatoes for a lighter option.
  • 1 tsp. Dried Oregano Can switch with thyme or basil as preferred.
  • 1 tsp. Kosher Salt Adjust to taste, or use sea salt.
  • ½ tsp. Black Pepper Adds warmth and flavor, especially when freshly ground.
  • ½ tsp. Crushed Red Pepper Flakes Omit for a milder dish.
  • ¼ tsp. Ground Nutmeg Swap for cinnamon for a twist.
  • 3 cups Vegetable Broth Chicken broth is a good alternative.
  • 1 can (15 oz.) Pumpkin Purée The star of the dish! Homemade works too.
For the Topping
  • ½ cup Walnuts Substitute with pecans or skip for a nut-free dish.
  • 1 Tbsp. + 2 tsp. Fresh Sage Dried sage can be a substitute if fresh isn’t available.
  • ½ cup Grated Parmesan Cheese Nutritional yeast will be perfect for a vegan option.
  • 1 ½ cups Grated Fontina Cheese, divided Feel free to use mozzarella or another melting cheese.

Equipment

  • large pot
  • skillet
  • baking dish

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C). Gather all ingredients and prep your workspace.
  2. In a large pot, bring salted water to a boil. Cook the dry pasta until just 2 minutes shy of al dente. Drain and set aside.
  3. In a skillet, melt the unsalted butter and add the walnuts and 1 tablespoon of fresh sage. Toast for about 5 minutes, then set aside.
  4. In the same skillet, add 2 tablespoons of olive oil. Sauté cremini mushrooms and diced yellow onion for about 8 minutes.
  5. Add tomato paste, minced garlic, and crushed red pepper flakes to the skillet and cook for 3-4 minutes.
  6. Stir in the fresh baby spinach until wilted, then add dried oregano, kosher salt, black pepper, and ground nutmeg.
  7. Deglaze the skillet with 3 cups of vegetable broth, then mix in pumpkin purée, grated Parmesan cheese, and ½ cup of fontina cheese.
  8. Combine the cooked pasta with the sauce, then transfer to a greased baking dish.
  9. Sprinkle the remaining fontina cheese and the walnut-sage mixture over the top.
  10. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes until golden.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 700mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Ensure you cook the pasta just shy of al dente; it will absorb flavors while baking. Use fresh herbs for vibrant flavor, substitute with dried if necessary.

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