As the leaves turn and the air grows crisp, it’s the perfect time to cozy up with a dish that embodies the spirit of fall: my Cheesy Pumpkin Pasta Bake with Mushrooms and Spinach. This delicious recipe combines creamy pumpkin and zesty tomato sauce, creating a comforting embrace that’s hard to resist. Not only is this vegetarian gem packed with wholesome ingredients, but it also sneaks in those precious veggies like earthy mushrooms and vibrant spinach, making it a wonderful way to nourish your body while indulging your cravings. Plus, with its quick prep time, you won’t be tethered to the kitchen for hours—this dish is a true crowd-pleaser perfect for busy weeknights or festive gatherings. Are you ready to bring the warmth of autumn to your table with every comforting bite?
Why is this Pasta Bake a Must-Try?
Comforting and rich, this Cheesy Pumpkin Pasta Bake will quickly become your home-cooked favorite. Flavorful layers of pumpkin and tomato sauce meld beautifully, creating a unique twist on traditional pasta dishes. Nutritious ingredients like spinach and mushrooms make it a wholesome choice—perfect for sneaking in those healthy veggies. Quick to prepare, this delightful bake ensures you spend less time in the kitchen and more time enjoying delicious food with loved ones. Whether you pair it with a fresh garden salad or crusty bread, it’s sure to please even the pickiest eaters! For more seasonal delights, check out my Pumpkin Ravioli with Sage Brown Butter or Pumpkin Pie Stuffed Baked Apples.
Pasta Bake with Pumpkin Tomato Sauce Ingredients
• Get ready to gather the best of the fall flavors with these wholesome ingredients!
For the Pasta
• Pasta – 1 lb dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle) – This hearty base holds everything together and gives the dish its satisfying structure.
For the Sauce
• Butter – 2 Tbsp unsalted butter – Adds a rich, creamy base that enhances the flavor of the sauce.
• Olive Oil – 2 Tbsp extra-virgin olive oil – Perfect for sautéing your vegetables and adding extra depth.
• Onion – 1 yellow onion, finely chopped – A key ingredient that brings sweetness to the sauce.
• Garlic – 4 cloves, minced – Infuses the dish with aromatic flavor.
• Tomato Paste – 1/4 cup – Gives acidity and richness; it’s essential for that zesty tomato kick.
• Pumpkin Purée – 1 (15-oz.) can pumpkin purée – Adds creaminess and seasonal sweetness, making it a hallmark of this pasta bake with pumpkin tomato sauce.
• Vegetable Broth – 3 cups – Helps create a luscious, creamy sauce; a great way to add flavor.
For the Veggies
• Mushrooms – 8 oz cremini (baby bella), sliced – Adds depth and umami to the dish; can swap with button mushrooms if preferred.
• Spinach – 3-4 handfuls fresh baby spinach – Packed with nutrition and color; kale is also a great alternative.
• Sage – 1 Tbsp plus 2 tsp finely chopped fresh – Brings an earthy, aromatic quality that perfectly complements the pumpkin.
• Oregano – 1 tsp dried oregano – Offers an herby contrast; Italian seasoning works well as a substitute.
For the Topping
• Walnuts – 1/2 cup finely chopped – Adds a delightful crunch and nutty flavor; can substitute with pecans or omit for a nut-free option.
• Fontina Cheese – 1 1/2 cups grated, divided – Melts beautifully for that gooey, cheesy goodness.
• Parmesan Cheese – 1/2 cup grated – Introduces a nice salty kick; Pecorino or nutritional yeast can be used for a vegan twist.
For Seasoning
• Salt – 1 tsp kosher salt – Essential for enhancing all the delicious flavors in this dish.
• Black Pepper – 1/2 tsp – Adds seasoning; adjust according to your taste.
• Red Pepper Flakes – 1/2 tsp – Introduces a hint of heat; feel free to adjust or omit based on your spice preference.
• Nutmeg – 1/4 tsp ground nutmeg – Adds warmth and a touch of aromatic complexity; this ingredient is optional but recommended!
Now, let’s bring this cozy Pumpkin Pasta Bake to life!
Step‑by‑Step Instructions for Cheesy Pumpkin Pasta Bake with Mushrooms and Spinach
Step 1: Preheat the Oven
Begin by preheating your oven to 375ºF (190ºC). This ensures a perfectly baked Cheesy Pumpkin Pasta Bake, providing that delectable golden top as it cooks. Make sure to set your timer, allowing the oven to reach the desired temperature while you prepare the other ingredients.
Step 2: Cook the Pasta
In a large pot of salted boiling water, cook your choice of dry pasta (like mezzi rigatoni or shells) for about 8-10 minutes, or two minutes less than the package instructions for al dente. Once cooked, drain the pasta well and set it aside. This step is crucial as it will continue cooking later in the oven, absorbing all those lovely flavors.
Step 3: Prepare Walnut-Sage Topping
In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add ½ cup finely chopped walnuts and 1 tablespoon of finely chopped fresh sage. Toast the mixture for about 5 minutes or until the walnuts are golden and aromatic. This topping will add a delightful crunch to your pasta bake, enhancing both texture and flavor.
Step 4: Sauté Vegetables
Add 2 tablespoons of extra-virgin olive oil to the same skillet, followed by 8 ounces of sliced cremini mushrooms and 1 finely chopped yellow onion. Sauté for approximately 8 minutes, stirring until the mushrooms are tender and the onions are translucent. This sautéing process helps build the flavor base for your Cheesy Pumpkin Pasta Bake.
Step 5: Build the Sauce
Stir in ¼ cup of tomato paste, 4 minced garlic cloves, and ½ teaspoon of red pepper flakes in the skillet. Cook for about 2-3 minutes, allowing the tomato paste to caramelize and deepen in flavor. Gradually add 3-4 handfuls of fresh baby spinach, stirring until wilted, and mix in the remaining 2 teaspoons of sage, 1 teaspoon of dried oregano, and season with salt and pepper.
Step 6: Combine with Cheese
Pour in 3 cups of vegetable broth, deglazing the pan to combine all those lovely bits stuck to the bottom. Once incorporated, mix in 1 can (15 oz) of pumpkin purée and ½ cup of grated Parmesan cheese. Finally, stir in ½ cup of grated fontina cheese until the sauce reaches a creamy consistency—this is where the magic of your Cheesy Pumpkin Pasta Bake begins!
Step 7: Mix with Pasta
Carefully combine the creamy sauce with the cooked pasta in a large mixing bowl until every piece is evenly coated. This step is crucial, as ensuring the pasta is well mixed will allow the flavors from the pumpkin tomato sauce to shine through in every bite of your delightful bake.
Step 8: Assemble and Bake
Transfer the pasta mixture into a greased 13×9-inch baking dish. Top it with the reserved walnut-sage mixture and the remaining 1 cup of grated fontina cheese. Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. After this time, uncover and bake for an additional 10 minutes, or until the cheese is beautifully golden and bubbling.
Variations & Substitutions for Pasta Bake with Pumpkin Tomato Sauce
Feel free to get creative with this comforting pasta bake—let your taste buds guide your choices!
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Gluten-Free Pasta: Swap in gluten-free pasta for a version that caters to your dietary needs without compromising flavor. It’s great to know you can enjoy this dish without worry!
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Cheese Alternatives: For a vegan twist, replace the cheese with a vegan cheese blend or nutritional yeast. This maintains the cheesy flavor while keeping it plant-based and delicious.
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Add Spice: If you’re craving more heat, increase the red pepper flakes or incorporate fresh jalapeños for a zesty punch. The spice level is up to you!
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Vegetable Variety: Mix it up by tossing in other veggies like bell peppers or zucchini. This not only adds variety but also a rainbow of nutrients to your dish.
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Nut-Free Crunch: Omit walnuts if allergies are a concern, or replace them with crispy breadcrumbs for that delightful crunch without the nuts mentioned in the recipe.
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Herb Infusion: Experiment with fresh herbs like thyme or basil if sage isn’t your favorite. They bring a fresh twist to the dish that’s irresistible.
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More Greens: Try substituting spinach with kale or Swiss chard for a different texture and added nutrients. The greens will still elevate the dish beautifully.
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Pumpkin Spice Twist: For a hint of sweetness, mix in a touch of cinnamon or add a splash of maple syrup to the sauce. This could give your pasta bake a cozy fall essence.
Pair your adapted creation with a side of fresh garden salad or rustic bread, just like my Tomato Spinach Shrimp for a wholesome meal!
What to Serve with Cheesy Pumpkin Pasta Bake
As autumn settles in, complement the comforting warmth of this cheesy delight with sides that enhance its flavors and heartiness.
- Crispy Garlic Bread: A crunchy, buttery side that pairs beautifully with the creamy sauce, perfect for sopping up every last bite.
- Simple Green Salad: Bright, fresh greens with a light vinaigrette offer a refreshing contrast to the rich pasta bake, balancing the meal wonderfully.
- Roasted Vegetables: Seasonal veggies like Brussels sprouts or carrots, roasted to caramelized perfection, add depth and additional nutrients to your plate.
- Savory Pumpkin Soup: Dive deeper into fall flavors by serving a velvety pumpkin soup; its warmth echoes the creamy pasta without being overwhelming.
- Sautéed Kale: Quick-cooked kale with a drizzle of olive oil and a squeeze of lemon enhances the dish’s nutritional profile and adds lively texture.
- Herbed Quinoa: A fluffy side of herbed quinoa is an excellent way to introduce grains while subtly soaking up flavor, making every bite unified.
- Apple Cider: Warm, spiced apple cider elevates the meal with a cozy, festive note, perfectly embodying the essence of fall.
- Pumpkin Spice Muffins: Wrap up the meal with a sweet note; fluffy muffins made with pumpkin spice and a hint of pecans exude warmth, keeping the seasonal theme alive.
Make Ahead Options
These Cheesy Pumpkin Pasta Bakes are fantastic for meal prep! You can prepare the creamy pumpkin sauce and sauté the vegetables up to 3 days in advance—just refrigerate them in airtight containers to preserve freshness. You can also cook the pasta 24 hours prior and store it separately to prevent it from becoming mushy. When you’re ready to serve, simply mix the cooked pasta with the sauce, transfer it to a baking dish, and top with cheese and the walnut-sage mixture before baking according to the recipe instructions. This way, you’ll have a delicious, comforting meal that’s just as flavorful and satisfying, even on your busiest days!
Storage Tips for Cheesy Pumpkin Pasta Bake
Fridge: Store leftovers in airtight containers for up to 5 days. Ensure the pasta bake cools completely before sealing to prevent excess moisture.
Freezer: Freeze in safe containers for up to 3 months. Wrap well with plastic wrap followed by aluminum foil to prevent freezer burn.
Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat in the oven at 350ºF for about 25-30 minutes until heated through. You can also microwave portions for a quick meal, ensuring they’re warmed evenly.
Serving Reminder: Always give the Cheesy Pumpkin Pasta Bake a good stir before serving to redistribute the flavors and warmth throughout!
Expert Tips for Cheesy Pumpkin Pasta Bake
- Pasta Perfection: Cook your pasta just shy of al dente; it will continue to cook in the oven, preventing a mushy texture in your pasta bake with pumpkin tomato sauce.
- Balancing Flavors: Taste your sauce before combining it with pasta—adjust seasoning as necessary, ensuring a delightful balance of flavors.
- Cheese Choices: Experiment with different cheese mixes for a unique flavor profile; combining fontina with sharp cheddar can add depth and richness to your dish.
- Nut-Free Options: If allergies are a concern, simply omit the walnuts from the topping or replace them with crispy breadcrumbs for added crunch.
- Storage Success: Allow pasta to cool completely before storing; this reduces moisture and keeps your leftovers fresher longer.
Cheesy Pumpkin Pasta Bake with Mushrooms and Spinach Recipe FAQs
How do I select the right pumpkin purée?
Absolutely! When choosing pumpkin purée, look for a product that contains 100% pumpkin with no added sugars or spices for the best flavor. Fresh pumpkin can be used as well—just roast and puree it until smooth. Avoid canned pumpkin pie filling, as it contains added sugars and spices that won’t work for this savory dish.
What is the best way to store leftovers?
To keep your Cheesy Pumpkin Pasta Bake fresh, allow it to cool completely and then transfer it to airtight containers. It can last in the refrigerator for up to 5 days. Make sure to store it in smaller portions for quick meals throughout the week—very convenient for busy nights!
Can I freeze the pasta bake, and how?
Yes, this pasta bake freezes beautifully! First, allow it to cool completely. Then, wrap the dish tightly with plastic wrap, followed by aluminum foil to prevent freezer burn. You can freeze it for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat in the oven at 350ºF for about 25-30 minutes.
What if my pasta is too mushy?
If your pasta ends up mushy, it might be due to overcooking before it baked. To prevent this, cook the pasta for 2 minutes less than the package instructions specify. Remember, the pasta continues cooking while it bakes in the oven! For future reference, you can also try larger pasta shapes that hold their structure better.
Are there any dietary considerations I should be aware of?
Yes! If you’re cooking for someone with nut allergies, you can skip the walnuts in the topping and replace them with crispy breadcrumbs for a similar texture. Additionally, for a dairy-free version, use plant-based cheeses like nutritional yeast or cashew cheese to replace both the Parmesan and Fontina cheeses.
How can I adjust the spice level?
Very simple! If you’d like to reduce the spice, you can omit the red pepper flakes altogether or reduce the amount. For those who enjoy a spicier kick, consider adding diced jalapeños or increasing the red pepper flakes based on your preference. Enjoy experimenting with flavors!
Creamy Pasta Bake with Pumpkin Tomato Sauce Bliss
Ingredients
Equipment
Method
- Preheat your oven to 375ºF (190ºC).
- Cook your pasta in a large pot of salted boiling water for about 8-10 minutes. Drain and set aside.
- In a skillet, melt 2 tablespoons of butter and add the walnuts and sage, toasting for about 5 minutes.
- Add 2 tablespoons of olive oil, mushrooms, and onion to the skillet, sautéing for approximately 8 minutes until tender.
- Stir in the tomato paste, garlic, and red pepper flakes. Cook for 2-3 minutes, then mix in the spinach, sage, and oregano, seasoning with salt and pepper.
- Pour in the vegetable broth, pumpkin purée, and Parmesan, mixing until creamy. Fold in the fontina cheese.
- Combine the creamy sauce with the pasta in a large bowl until coated.
- Transfer to a greased baking dish, top with walnut-sage mixture and remaining fontina cheese, cover, and bake for 15 minutes. Uncover and bake for another 10 minutes.
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