Creamy Pasta Bake with Pumpkin Tomato Sauce Delight

This comforting Pasta Bake with Pumpkin Tomato Sauce combines creamy pumpkin, vibrant spinach, and earthy mushrooms, making it a delightful vegetarian dish.

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Prep Time 20

Cook Time 45

Resting Time 5

Total Time 1 10

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) Provides the main structure and heartiness of the dish.

For the Sauce

2 Tbsp unsalted butter Adds richness and flavor.
2 Tbsp extra-virgin olive oil Ideal for sautéing vegetables; can substitute with another cooking oil.
1 yellow onion, finely chopped Provides a sweet flavor base.
4 cloves of garlic, minced Adds aromatic flavor.
1/4 cup tomato paste Brings acidity and depth; no direct substitute, but can reduce for a milder flavor.
1/2 tsp red pepper flakes Provides a subtle heat; adjust to taste or omit for milder sauce.
3 cups vegetable broth Used to deglaze and create a creamy sauce; chicken broth works for non-vegetarians.
1 15-oz can pumpkin purée Offers creaminess and a subtle sweetness; fresh purée can be used.

For the Veggies

8 oz cremini mushrooms, sliced Adds depth and umami; can replace with button mushrooms.
3-4 handfuls fresh baby spinach Elevates nutrition and color; substitute with kale if desired.

For the Seasoning

1 Tbsp plus 2 tsp finely chopped fresh sage Enhances the earthy flavor; use dried sage if fresh is unavailable.
1 tsp dried oregano Contributes herbaceous depth; can substitute with Italian seasoning.
1 tsp kosher salt Enhances flavor.
1/2 tsp black pepper Adds seasoning; can adjust to taste.
1/4 tsp ground nutmeg Provides warmth and aromatic complexity; optional.

For the Topping

1/2 cup finely chopped walnuts Adds crunch and nuttiness; can swap with pecans or omit for nut-free options.
1/2 cup grated Parmesan cheese Gives umami and a salty kick; substitute with Pecorino or nutritional yeast for a vegan option.
1 1/2 cups grated Fontina cheese, divided Melts beautifully; swap with mozzarella or a vegan cheese blend.

Equipment

large pot
Skillet
13x9-inch Baking Dish

Method

Step‑by‑Step Instructions

Preheat your oven to 375ºF (190ºC) to bake the Cheesy Pumpkin Pasta Bake.
In a large pot of salted boiling water, cook your pasta of choice for about 2 minutes less than package directions for al dente. Drain and set aside.
In a skillet, melt 2 tablespoons of unsalted butter. Add finely chopped walnuts and 1 tablespoon of sage, stirring to combine and cook for about 5 minutes.
In the same skillet, add 2 tablespoons of olive oil, sliced mushrooms, and chopped onion. Cook for approximately 8 minutes until softened.
Stir in 1/4 cup of tomato paste, minced garlic, and 1/2 teaspoon of red pepper flakes. Cook for about 2-3 minutes until the tomato paste caramelizes.
Add fresh spinach, let it wilt, then mix in the remaining sage, oregano, salt, pepper, and a splash of vegetable broth.
Stir in pumpkin purée, 1/2 cup grated Parmesan, and 1/2 cup Fontina until the sauce is smooth and creamy.
Combine the creamy sauce with cooked pasta in a large bowl. Transfer to a greased baking dish.
Top with reserved Fontina and walnut-sage mixture. Cover with foil and bake for 15 minutes, then remove foil and continue baking for another 10 minutes.
Allow the bake to rest for a few minutes before serving to settle the cheesy layers.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 65gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 3.5mg

Notes

Store leftovers in an airtight container for up to 5 days. This bake can also be frozen for up to 3 months.

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