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Pasta Bake with Pumpkin Tomato Sauce

This Pasta Bake combines the comfort of pasta with creamy pumpkin and rich tomato flavors, making it a perfect dish for cozy gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 lb. dry pasta of choice Opt for mezzi rigatoni, shells, ziti, or any other tubular pasta, fusilli, or farfalle.
  • 2 Tbsp. butter Adds richness and depth.
  • 1/2 cup finely chopped walnuts For added crunch and nutty flavor.
  • 2 Tbsp. finely chopped fresh sage leaves Provides an aromatic touch.
  • 2 Tbsp. extra-virgin olive oil For sautéing vegetables.
  • 8 oz. cremini mushrooms, sliced Adds texture and umami taste.
  • 1 medium yellow onion, finely chopped Enhances the base with sweetness.
  • 1/4 cup tomato paste Adds robust tomato flavor.
  • 4 cloves garlic, minced For a fragrant aroma.
  • 1/2 tsp. crushed red pepper flakes Adds a slight kick.
  • 3 to 4 handfuls fresh baby spinach For color and nutrients.
  • 1 tsp. dried oregano Classic herb for Italian dishes.
  • 1/2 tsp. kosher salt To balance flavors.
  • 1/2 tsp. black pepper For seasoning.
  • 1/4 tsp. ground nutmeg Enhances the pumpkin's sweetness.
  • 3 cups vegetable broth The base of the sauce.
  • 1 (15-oz.) can pumpkin purée Creamy and comforting.
  • 1/2 cup grated Parmesan cheese Provides savory boost.
  • 1 1/2 cups grated fontina cheese, divided For a melty, creamy texture.

Method
 

Preparation
  1. Preheat your oven to 375ºF.
  2. In a large pot, bring generously salted water to a boil. Add dry pasta and cook for 2 minutes shy of al dente. Drain and set aside.
Sautéing
  1. Melt butter in a large sauté pan over medium heat. Add walnuts and sage, cooking for about 5 minutes until toasted. Transfer to a bowl.
  2. In the same pan, add olive oil, sliced mushrooms, and chopped onion. Cook until soft, about 7-8 minutes.
Creating the Sauce
  1. Stir in tomato paste, minced garlic, and crushed red pepper flakes. Cook for 2-3 minutes until tomato paste caramelizes.
  2. Add spinach, stirring until wilted. Season with oregano, salt, black pepper, and nutmeg.
  3. Pour vegetable broth into the mix and add pumpkin purée, Parmesan, and 1/2 cup of fontina cheese; stir until melted and smooth.
Baking
  1. Combine cooked pasta with the sauce, stirring gently to coat. Grease a 13x9-inch baking dish and transfer the mixture into it.
  2. Sprinkle reserved fontina cheese and walnut-sage mixture over the top. Cover with foil and bake for 15 minutes, then uncover and continue baking for an additional 10-15 minutes until cheese is bubbling.

Notes

To elevate the dish, consider adding smoked paprika or substituting walnuts for pecans. You can also use leftover roasted vegetables.