Description

This comforting Pasta Bake with Pumpkin Tomato Sauce combines tender pasta with a rich, creamy sauce made from pumpkin purée, tomato paste, and a blend of savory spices and cheeses. Enhanced with sautéed mushrooms, fresh spinach, toasted walnuts, and fragrant sage, this hearty dish is baked to golden perfection, making it an ideal meal for autumn or any cozy dinner occasion.

Ingredients

Units Scale

Pasta and Cheese

1 lb. dry pasta of choice (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
1/2 cup grated Parmesan cheese
1 1/2 cups grated fontina cheese, divided

Vegetables and Herbs

8 oz. cremini (baby bella) mushrooms, sliced
1 yellow onion, finely chopped
3 to 4 handfuls fresh baby spinach
1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves, divided

Other Ingredients

2 Tbsp. butter
1/2 cup finely chopped walnuts
2 Tbsp. extra-virgin olive oil
1/4 cup tomato paste
4 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
3 cups vegetable broth
1 (15-oz.) can pumpkin purée

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Instructions

Preheat and Cook Pasta: Preheat your oven to 375ºF. Bring a large pot of generously salted water to a boil. Add the pasta and cook until about two minutes shy of al dente, ensuring it remains firm but tender. Drain the pasta and set aside.
Toast Walnuts and Sage: In a large sauté pan over medium heat, melt the butter. Add the chopped walnuts and 1 tablespoon of fresh sage leaves, and cook for 5 minutes until the walnuts are toasted and fragrant. Season lightly with salt. Transfer this mixture to a bowl and set aside.
Sauté Mushrooms and Onions: Return the pan to medium heat and add the olive oil. Add the sliced mushrooms and chopped onion, cooking until softened, about 8 minutes.
Develop Sauce Base: Stir in tomato paste, minced garlic, and crushed red pepper flakes. Cook for 3 to 4 minutes until the tomato paste caramelizes and deepens in color.
Add Spinach and Seasonings: Gradually mix in the fresh spinach, stirring until it wilts. Then add dried oregano, salt, black pepper, ground nutmeg, and the remaining 2 teaspoons of fresh sage. Stir to combine.
Combine Broth and Pumpkin: Pour in the vegetable broth, scraping the bottom of the pan to release any browned bits. Stir in the pumpkin purée, grated Parmesan, and 1/2 cup of fontina cheese. Continue stirring until the fontina melts and the sauce becomes smooth.
Mix Pasta with Sauce: Add the cooked pasta to the sauce and stir well to coat all noodles evenly.
Assemble and Bake: Transfer the pasta mixture to a greased 13×9-inch baking dish. Evenly sprinkle the remaining fontina cheese on top, then scatter the buttery walnut-sage mixture over the cheese. Cover the dish with foil and bake for 15 minutes at 375ºF.
Finish Baking: Remove the foil and continue baking uncovered for an additional 10 minutes, until the cheese on top is fully melted and golden brown.

Notes

To Store: Keep cooked leftovers in an airtight container in the refrigerator for up to 5 days.
To Freeze: Cool completely and store in an airtight, freezer-safe container or zip-top bag for up to 3 months.
To Reheat: Thaw overnight in the refrigerator if frozen. Reheat individual portions in the microwave with a splash of broth to maintain moisture, or warm the entire casserole in a 350ºF oven until heated through.

Nutrition

Serving Size: 1/6 of recipe (approx. 1.5 cups)
Calories: 450
Sugar: 5g
Sodium: 650mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 6g
Protein: 18g
Cholesterol: 25mg