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Pasta Bake with Pumpkin Tomato Sauce

Creamy Pasta Bake with Pumpkin Tomato Sauce Magic

This Pasta Bake with Pumpkin Tomato Sauce is a comforting and satisfying dish perfect for any busy weeknight.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Easy Dinners
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb dry pasta of choice Choose mezzi rigatoni, shells, or ziti for a delightful bite.
For the Sauté
  • 2 tablespoon unsalted butter Adds richness and flavor to the dish.
  • ½ cup finely chopped walnuts Toast them for a delightful, nutty flavor.
  • 1 tablespoon finely chopped fresh sage leaves Offers a warm, aromatic note.
  • 2 tablespoon extra-virgin olive oil Use high-quality oil for the best taste.
  • 8 oz cremini mushrooms, sliced Adds depth and earthiness to the bake.
  • 1 yellow onion finely chopped Enhances sweetness and flavor complexity.
  • ¼ cup tomato paste A key ingredient for a rich tomato background.
  • 4 cloves garlic, minced Infuses the dish with fragrant flavor.
  • ½ teaspoon crushed red pepper flakes Adds a hint of heat to balance the creaminess.
  • 3 to 4 handfuls fresh baby spinach A nutrient boost that wilts perfectly in the sauce.
  • 1 teaspoon dried oregano Complements the sage with its aromatic profile.
  • 1 teaspoon kosher salt Essential for bringing out the flavors.
  • ½ teaspoon black pepper A must for seasoning the dish.
  • ¼ teaspoon ground nutmeg Enhances the pumpkin’s flavor beautifully.
For the Sauce
  • 3 cups vegetable broth Keeps the sauce moist and rich without being heavy.
  • 1 (15-oz.) can pumpkin purée The star of the show, giving the pasta its creamy texture.
  • ½ cup grated Parmesan cheese Adds a salty, umami flavor.
  • 1 ½ cups grated fontina cheese, divided Provides a deliciously gooey topping!

Equipment

  • large pot
  • Sauté pan
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375ºF (190ºC). In a large pot, bring generously salted water to a rolling boil over high heat.
  2. Add your choice of dry pasta to the boiling water and cook until just 2 minutes shy of al dente, stirring occasionally. Drain and set aside.
  3. In a large sauté pan, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped walnuts and 1 tablespoon of the sage, cooking for about 5 minutes until toasted.
  4. Transfer the walnut mixture to a bowl and season with a pinch of salt. In the same pan, add 2 tablespoons of olive oil, mushrooms, and onion. Sauté for about 8 minutes.
  5. Stir in ¼ cup of tomato paste, garlic, and crushed red pepper flakes. Cook for 3 to 4 minutes until the tomato paste darkens.
  6. Gradually add spinach, stirring until wilted. Mix in oregano, salt, black pepper, and nutmeg.
  7. Pour in vegetable broth to deglaze the pan. Stir in pumpkin purée, Parmesan, and 1 cup of fontina cheese until smooth.
  8. Add cooked pasta to the sauce, stirring gently until coated.
  9. Lightly grease a 13x9-inch baking dish and transfer the pasta mixture into the dish. Spread evenly and top with remaining fontina and walnut-sage mixture.
  10. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and golden brown.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 1200IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Timing is key to avoid overcooking the pasta. You can prepare this dish ahead of time and store it in the fridge until ready to bake.

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