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Pasta Bake with Pumpkin Tomato Sauce

Savory Pasta Bake with Pumpkin Tomato Sauce for Cozy Nights

This Pasta Bake with Pumpkin Tomato Sauce combines creamy goodness with nutrient-packed veggies for a delightful dinner experience.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb dry pasta Use tubular pasta like mezzi rigatoni or fusilli for optimal sauce adherence.
For the Topping
  • 2 Tbsp butter Can substitute with olive oil for a dairy-free option.
  • 1/2 cup walnuts Finely chopped; can be replaced with pecans or omitted for nut-free versions.
  • 2 Tbsp fresh sage Enhances the dish with a fragrant herby note.
For the Vegetables
  • 2 Tbsp olive oil Used for sautéing vegetables.
  • 8 oz cremini mushrooms Sliced; can use button mushrooms or portobello.
  • 1 yellow onion Finely chopped; adds sweetness.
  • 1/4 cup tomato paste Provides acidity and richness.
  • 4 cloves garlic Minced; adjust to taste.
  • 1/2 tsp crushed red pepper flakes Adds a hint of heat; omit for milder dish.
  • 3 to 4 handfuls fresh baby spinach Adds color and nutrients; can substitute with kale.
For Seasoning
  • 1 tsp dried oregano Offers herbaceous flavor.
  • 1 tsp kosher salt Enhances flavors.
  • 1/2 tsp black pepper Adds mild spiciness.
  • 1/4 tsp ground nutmeg Complements the pumpkin flavor.
For the Sauce
  • 3 cups vegetable broth Develops the sauce's depth.
  • 1 can (15 oz) pumpkin purée Star ingredient providing creaminess.
For the Cheese
  • 1/2 cup parmesan cheese Grated; can use a vegan cheese.
  • 1 1/2 cups fontina cheese Divided, grated; melts beautifully.

Equipment

  • large pot
  • Skillet
  • Baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a rolling boil. Add 1 lb. of dry pasta and cook it just shy of al dente. Drain and set aside.
  3. In a skillet, melt 2 tablespoons of butter. Add ½ cup of finely chopped walnuts and 2 tablespoons of fresh sage. Cook until fragrant and golden.
  4. Add 2 tablespoons of olive oil to the skillet and sauté sliced cremini mushrooms and finely chopped yellow onion for about 7-8 minutes.
  5. Stir in ¼ cup of tomato paste, 4 minced garlic cloves, and ½ teaspoon of crushed red pepper flakes. Cook for another 4-5 minutes.
  6. Add 3 to 4 handfuls of fresh baby spinach and stir until wilted down.
  7. Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and ¼ teaspoon of ground nutmeg. Mix well.
  8. Pour in 3 cups of vegetable broth and 1 can of pumpkin purée. Stir until it becomes smooth.
  9. Add the cooked pasta to the skillet and toss gently to coat. Adjust the sauce consistency if needed.
  10. Transfer the mixture to a greased baking dish, top with the remaining fontina cheese and walnut-sage mixture. Cover with aluminum foil and bake for 15 minutes.
  11. Uncover and bake for an additional 10-15 minutes until the cheesy topping is golden and bubbling.
  12. Let cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 10gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

For best results, avoid overcooking the pasta and use high-quality pumpkin purée.

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