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Pasta Bake with Pumpkin Tomato Sauce

Creamy Pasta Bake with Pumpkin Tomato Sauce Bliss

This creamy Pasta Bake with Pumpkin Tomato Sauce combines comforting flavors and nutritious ingredients for a perfect fall dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Vegetarian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle) This hearty base holds everything together.
For the Sauce
  • 2 Tbsp unsalted butter Adds a rich, creamy base.
  • 2 Tbsp extra-virgin olive oil Perfect for sautéing vegetables.
  • 1 yellow onion, finely chopped Brings sweetness to the sauce.
  • 4 cloves, minced garlic Infuses the dish with flavor.
  • 1/4 cup tomato paste Gives acidity and richness.
  • 1 15-oz can pumpkin purée Adds creaminess and sweetness.
  • 3 cups vegetable broth Creates a luscious sauce.
For the Veggies
  • 8 oz cremini mushrooms, sliced Adds depth and umami.
  • 3-4 handfuls fresh baby spinach Packed with nutrition.
  • 1 Tbsp plus 2 tsp fresh sage, finely chopped Complements the pumpkin flavor.
  • 1 tsp dried oregano Offers an herby contrast.
For the Topping
  • 1/2 cup finely chopped walnuts Adds crunch and nutty flavor.
  • 1 1/2 cups grated fontina cheese, divided Melts beautifully.
  • 1/2 cup grated Parmesan cheese Introduces a nice salty kick.
For Seasoning
  • 1 tsp kosher salt Enhances flavors.
  • 1/2 tsp black pepper Adds seasoning.
  • 1/2 tsp red pepper flakes Introduces heat.
  • 1/4 tsp ground nutmeg Adds warmth and complexity.

Equipment

  • large pot
  • Skillet
  • Baking dish
  • Mixing Bowl
  • measuring cups
  • measuring spoons
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375ºF (190ºC).
  2. Cook your pasta in a large pot of salted boiling water for about 8-10 minutes. Drain and set aside.
  3. In a skillet, melt 2 tablespoons of butter and add the walnuts and sage, toasting for about 5 minutes.
  4. Add 2 tablespoons of olive oil, mushrooms, and onion to the skillet, sautéing for approximately 8 minutes until tender.
  5. 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.
  6. Pour in the vegetable broth, pumpkin purée, and Parmesan, mixing until creamy. Fold in the fontina cheese.
  7. Combine the creamy sauce with the pasta in a large bowl until coated.
  8. 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.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 50gProtein: 18gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 4500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Allow the pasta to cool completely before storing leftovers. For nut-free options, replace walnuts with crispy breadcrumbs.

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