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–+ servings
Pasta Bake with Pumpkin Tomato Sauce

Irresistible Pasta Bake with Pumpkin Tomato Sauce Delight

This Pasta Bake with Pumpkin Tomato Sauce is the ultimate comfort food, combining creamy pumpkin with hearty pasta and fresh veggies.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb Dry Pasta Mezzi rigatoni, ziti, or fusilli recommended.
For the Walnut-Sage Topping
  • 2 tablespoon Unsalted Butter Use margarine for a dairy-free version.
  • ½ cup Walnuts Finely chopped; substitute with pecans or sunflower seeds for nut allergies.
  • 1 tbsp + 2 tsp Fresh Sage Finely chopped; use less dried sage if substituted.
For the Sauce
  • 2 tablespoon Extra-Virgin Olive Oil Avocado oil can be a flavorful substitute.
  • 8 oz Cremini Mushrooms Sliced; replace with button mushrooms for a milder flavor.
  • 1 Yellow Onion Finely chopped; shallots can also be used.
  • ¼ cup Tomato Paste Diced tomatoes can provide a fresher taste.
  • 4 cloves Garlic Minced; garlic powder can be a substitute.
  • ½ teaspoon Crushed Red Pepper Flakes Omit if you prefer a milder dish.
  • 3 to 4 handfuls Fresh Baby Spinach Kale or Swiss chard can be used instead.
  • 1 teaspoon Dried Oregano Thyme is a suitable alternative.
  • 1 teaspoon Kosher Salt Himalayan salt can be another option.
  • ½ teaspoon Black Pepper White pepper offers a different flavor experience.
  • ¼ teaspoon Ground Nutmeg Optional but contributes to the dish's depth.
  • 3 cups Vegetable Broth Chicken broth is a good substitute.
  • 1 can (15 oz) Pumpkin Puree Butternut squash puree can be used instead.
  • ½ cup Grated Parmesan Cheese Nutritional yeast can be used for a vegan option.
  • 1 ½ cups Grated Fontina Cheese Divided; mozzarella can be used for a lighter texture.

Equipment

  • large pot
  • skillet
  • baking dish
  • Oven

Method
 

Cooking Instructions
  1. Preheat your oven to 375ºF (190ºC).
  2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, draining 2 minutes shy of al dente.
  3. Melt unsalted butter in a skillet and add walnuts and sage, toasting for about 5 minutes until golden.
  4. In the same skillet, heat olive oil and sauté sliced mushrooms and onion for about 8 minutes until softened.
  5. Stir in tomato paste, garlic, and crushed red pepper, cooking for about 2 minutes until deep in color. Add spinach until wilted, then season with oregano, salt, pepper, and nutmeg.
  6. Deglaze the skillet with vegetable broth, adding pumpkin puree and Parmesan, mixing until smooth. Stir in half of the fontina cheese, then add cooked pasta.
  7. Transfer mixture to a greased baking dish, top with remaining fontina and walnut-sage mixture. Cover and bake for 15 minutes, then uncover and bake for an additional 5-10 minutes until cheese is golden.
  8. Let cool for a few minutes before serving. Pair with side salad or garlic bread for a complete meal.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 750mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1800IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Taste and adjust seasonings during cooking, avoid overcooking pasta, deglaze the pan after sautéing vegetables, and let the bake rest for cleaner slices.

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