As I stirred the creamy pumpkin tomato sauce bubbling away on the stove, the aroma wafted through my kitchen like a warm embrace. This Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping is the kind of dish that captures the essence of comfort food, blending velvety pumpkin with earthy mushrooms and fresh spinach. Not only is it a quick and satisfying vegetarian option, but it also packs a wholesome punch, making it a fantastic choice for both meat lovers and plant-based eaters alike. Perfect for cozy fall evenings or any occasion when you need a little extra comfort, you’ll definitely want to make this pasta bake a regular in your meal rotation. Are you ready to dive into this delightful dish with me?
Why is this recipe a must-try?
Comforting Elegance: This Cheesy Pumpkin Pasta Bake is a cozy dish that elevates weeknight dinners.
Flavorful Fusion: The rich pumpkin tomato sauce combined with earthy mushrooms and fresh spinach creates a taste sensation that warms the soul.
Easy & Convenient: With simple cooking steps, you’ll have a delicious meal ready without fuss, perfect after a busy day.
Crowd-Pleasing Comfort: Whether you’re hosting friends or simply sharing with family, this creamy bake will impress both vegetarians and meat lovers alike. If you’re looking for more comforting delights, check out my Berry Croissant Bake for another fall-inspired treat.
Perfect Leftovers: This dish stores well, making it an ideal make-ahead option for meal prep or busy weeks.
Pasta Bake with Pumpkin Tomato Sauce Ingredients
For the Pasta
• Dry Pasta – 1 lb of mezzi rigatoni or ziti provides a sturdy base for this comforting dish.
• Kosher Salt – Use 1 tsp in the boiling water to enhance the pasta’s flavor.
For the Walnut-Sage Topping
• Unsalted Butter – 2 Tbsp adds a rich flavor; you can use olive oil for a dairy-free variation.
• Walnuts – 1/2 cup, finely chopped, provides a delightful crunch and healthy fats. Almonds are a great alternative if desired.
• Fresh Sage Leaves – 1 Tbsp + 2 tsp, divided, bring a lovely herbal aroma. Use thyme if fresh sage isn’t available.
For the Sauce
• Extra-Virgin Olive Oil – 2 Tbsp for sautéing vegetables, enhancing the overall dish.
• Cremini Mushrooms – 8 oz, sliced, add earthy depth and moisture; white button mushrooms work as a substitute.
• Yellow Onion – 1, finely chopped, contributes sweetness and depth. Shallots are an excellent substitute too.
• Garlic – 4 cloves, minced, are essential for aromatic flavor; garlic powder can be a substitute but will alter the taste.
• Crushed Red Pepper Flakes – 1/2 tsp adds a hint of heat; adjust based on preference.
• Fresh Baby Spinach – 3-4 handfuls, boosts nutrition and color; kale can replace it for a heartier texture.
• Tomato Paste – 1/4 cup provides concentrated umami; consider sundried tomato paste for a unique twist.
• Dried Oregano – 1 tsp lends Mediterranean flavor; basil is another good option.
• Ground Nutmeg – 1/4 tsp adds warmth and complexity; feel free to omit if it’s not your style.
• Vegetable Broth – 3 cups serve as a base; you can use chicken broth if vegetarianism is not a concern.
• Pumpkin Purée – 1 can (15 oz) is the star of the dish, offering creaminess; fresh purée works beautifully too.
• Grated Parmesan Cheese – 1/2 cup elevates creaminess; nutritional yeast can substitute for a vegan option.
• Grated Fontina Cheese – 1 1/2 cups, divided, melts perfectly for a creamy texture; you can use mozzarella or cheddar as alternatives.
This Pasta Bake with Pumpkin Tomato Sauce is the perfect autumn dish to bring warmth and comfort into your kitchen! Enjoy the creamy, delicious texture and wholesome ingredients.
Step‑by‑Step Instructions for Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping
Step 1: Preheat & Prepare Pasta
Begin by preheating your oven to 375ºF (190ºC). In a large pot, bring salted water to a boil, then add your chosen pasta—mezzi rigatoni or ziti. Cook until it’s just 2 minutes shy of al dente, usually around 8 minutes. Once cooked, drain the pasta and set it aside while you prepare the sauce.
Step 2: Make Walnut-Sage Topping
In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add in the chopped walnuts and 1 tablespoon of sage, toasting them for about 5 minutes until they are golden and fragrant. Season with a pinch of salt and transfer this crunchy walnut-sage mixture to a bowl, allowing it to cool while you move on to the next step.
Step 3: Sauté Vegetables
Using the same skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the finely chopped onion and sliced cremini mushrooms, sautéing for about 8 minutes. Stir occasionally until the onions are translucent and the mushrooms have softened and released their moisture, creating a lovely base for your pasta bake with pumpkin tomato sauce.
Step 4: Add Aromatics & Spinach
Next, stir in 1/4 cup of tomato paste, minced garlic, and 1/2 teaspoon of crushed red pepper flakes to the skillet. Allow these ingredients to cook for 3-4 minutes, letting the tomato paste caramelize slightly. Gradually fold in the fresh baby spinach, adding it in handfuls and stirring until wilted and well blended with the sautéed vegetables.
Step 5: Combine Sauce Ingredients
Remove the skillet from heat and add in 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg. Pour in 3 cups of vegetable broth, scraping up any flavorful bits from the bottom of the skillet. Stir in the pumpkin puree, 1/2 cup of grated Parmesan, and 3/4 cup of grated Fontina cheese until everything is creamy and well mixed.
Step 6: Mix Pasta with Sauce
Now it’s time to combine the cooked pasta with the veggie-pumpkin sauce. Add the drained pasta directly into the skillet, using a spatula to gently fold the noodles into the mixture. Ensure every piece of pasta is thoroughly coated in the creamy pumpkin tomato sauce, creating a heavenly blend of flavors and textures.
Step 7: Transfer & Bake
Pour the cheesy pumpkin pasta mixture into a greased 9×13 inch baking dish, spreading it evenly. Sprinkle the remaining 3/4 cup of Fontina cheese on top, followed by the walnut-sage topping you prepared earlier. Cover the dish with aluminum foil and bake in your preheated oven for 15 minutes. Then, uncover and bake for an additional 10 minutes until the cheese is melted and golden brown, and the bake is bubbling beautifully.
How to Store and Freeze Cheesy Pumpkin Pasta Bake
- Fridge: Store leftovers in an airtight container for up to 5 days. Reheat portions in the microwave or oven until warmed through.
- Freezer: Portions can be frozen for up to 3 months. Allow the pasta bake to cool completely before wrapping tightly in plastic wrap and aluminum foil to prevent freezer burn.
- Thawing: To enjoy, transfer the frozen pasta bake to the fridge and let it thaw overnight. Reheat in the oven at 350°F until bubbly and heated through.
- Reheating: For the best texture, reheat in the oven instead of the microwave. Cover with foil to retain moisture and bake until warmed through, approximately 20-30 minutes. Enjoy this comforting cheesy pumpkin pasta bake again!
Expert Tips for Cheesy Pumpkin Pasta Bake
Perfect Pasta Texture: Ensure you cook the pasta al dente to avoid it becoming mushy during baking. This will keep your pasta bake with pumpkin tomato sauce just right!
Seasoning Balance: Don’t skip on seasoning the sauce; it makes all the difference. Taste as you go to adjust salt and spices according to your preference.
Cheese Variations: Feel free to mix and match cheeses! For added creaminess, try using a blend of Fontina and mozzarella for the best result.
Nutty Topping: Toast your walnuts just enough to release their oils, giving the topping a crunchy, flavorful boost. This enhances the texture and flavor of your pasta bake.
Make Ahead: This dish is fantastic for meal prep! Assemble it a day ahead and just pop it in the oven when you’re ready for a cozy dinner.
Storage Tips: If you have leftovers, store them in an airtight container. This Cheesy Pumpkin Pasta Bake can be kept in the fridge for up to 5 days, making it perfect for quick meals later!
Make Ahead Options
These Cheesy Pumpkin Pasta Bake components are perfect for meal prep, saving you time on busy weeknights! You can cook the pasta up to 24 hours in advance and store it in the refrigerator, ensuring it’s well-drained to prevent sogginess. Additionally, you can prepare the walnut-sage topping, sauté the vegetables, and make the creamy pumpkin tomato sauce up to 3 days ahead; just refrigerate everything separately in airtight containers. When you’re ready to serve, combine the pasta with the sauce and transfer it to a baking dish, topping it with cheese and the walnut mixture before baking. This ensures a comforting meal that tastes just as delicious and fresh as if you had made it that day!
What to Serve with Cheesy Pumpkin Pasta Bake
Looking to create a delightful fall meal that dances with flavor and warmth?
Garlic Bread: A warm, buttery garlic bread complements the creaminess of the pasta bake perfectly, making every bite heavenly.
Mixed Green Salad: Crisp greens tossed with a light vinaigrette add a refreshing contrast to the richness of the cheesy pumpkin pasta bake. Toss in some nuts for extra crunch!
Roasted Brussels Sprouts: These caramelized veggies bring a delightful earthiness that ties in beautifully with the savory flavors of the pasta dish.
Savory Roasted Veggies: Mixed vegetables—like carrots, zucchini, and bell peppers—bring an array of textures and colors, enhancing your fall feast beautifully.
Apple Cider: A glass of warm spiced apple cider is the perfect drink to elevate the comforting vibes of your meal; it pairs wonderfully with the pumpkin’s rich flavors.
Cheesecake: End on a sweet note with a creamy pumpkin-spiced cheesecake for dessert. It mirrors the warm seasonal tones of your main dish beautifully.
Maple-Glazed Carrots: Their sweetness harmonizes with the flavors in the pasta bake, plus the pop of color is visually appealing on your table.
Herbal Tea: A soothing cup of herbal tea will make your meal feel cozy, rounding out the comforting experience of the pasta bake with pumpkin tomato sauce.
Variations & Substitutions for Pasta Bake with Pumpkin Tomato Sauce
Feel free to customize this recipe and make it your own with these tasty twists!
Protein Add-ins: Incorporate cooked Italian sausage or shredded chicken for a heartier meal; it’s a great way to satisfy meat lovers!
Dairy-Free Swap: Use olive oil instead of butter in the walnut-sage topping and replace the cheese with nutritional yeast for a creamy vegan option.
Cheese Options: Experiment with different cheeses such as Gouda or sharp cheddar, creating new flavor profiles every time you make this dish.
Vegetarian Alternatives: Substitute pumpkin purée with butternut squash for slightly sweeter notes, or even sweet potato for extra comfort!
Herb Variations: Use thyme or rosemary in place of sage for a different aromatic flair; tweak it to suit what you enjoy most!
Heat Levels: Adjust the amount of crushed red pepper flakes based on your preferred spice level; add diced jalapeños if you crave more kick!
Sneaky Veggies: Toss in grated carrots or zucchini to the sauce for added nutrition—your family will never suspect! It’s a tasty secret!
One-Pan Wonder: Try baking this all in a deep skillet instead of a baking dish for easier cleanup, just layer everything and pop it right into the oven!
If you’re looking for even more comforting options, don’t forget to check out my Berry Croissant Bake or my delightful Bake Mini Banana Cream Pies for a sweet finish to your meal!
Cheesy Pumpkin Pasta Bake Recipe FAQs
What kind of pasta should I use for the Cheesy Pumpkin Pasta Bake?
Absolutely! For this recipe, I recommend using mezzi rigatoni or ziti, which provide a sturdy base to hold up against the creamy pumpkin tomato sauce. If you’re in the mood for something different, farfalle or fusilli will also work beautifully, offering a fun shape that adds flair to your dish.
How should I store leftovers from the Pasta Bake with Pumpkin Tomato Sauce?
Very simple! Store any leftovers in an airtight container in the fridge for up to 5 days. When you’re ready to enjoy them, you can reheat the portions in either the microwave or oven. If reheating in the oven, cover with foil to keep it nice and moist!
Can I freeze the Cheesy Pumpkin Pasta Bake?
Absolutely! This comforting dish freezes well. Allow it to cool completely, then wrap individual portions tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be stored for up to 3 months. When you’re ready to enjoy, just thaw it overnight in the fridge and reheat in the oven at 350°F until bubbly and warmed through.
What if my sauce is too thick or too thin?
No worries! If your sauce turns out too thick, you can thin it out by adding a little more vegetable broth or even a splash of water. Stir in a bit at a time until you reach the desired consistency. Conversely, if it’s too thin, let it cook on low heat for a few extra minutes to reduce and thicken. Taste and adjust seasonings as needed.
Are there any dietary considerations I should be aware of?
Very good question! This recipe is vegetarian-friendly, but if you need it to be vegan, you can substitute the Parmesan cheese and Fontina with nutritional yeast and a vegan cheese blend. Additionally, be mindful of any nut allergies if you’re using walnuts; feel free to replace them with sunflower seeds or omit the topping altogether for a safety-first approach.
Cozy Pasta Bake with Pumpkin Tomato Sauce for Fall Flavor
Ingredients
Equipment
Method
- Preheat your oven to 375ºF (190ºC) and bring salted water to a boil in a large pot. Cook pasta until 2 minutes shy of al dente, about 8 minutes. Drain and set aside.
- In a medium skillet, melt the butter and add chopped walnuts and 1 tablespoon of sage. Toast for 5 minutes until golden and fragrant. Season with salt and transfer mixture to a bowl to cool.
- In the same skillet, heat olive oil and sauté chopped onion and sliced mushrooms for about 8 minutes until translucent and softened.
- Add tomato paste, minced garlic, and red pepper flakes to skillet. Cook for 3-4 minutes, then fold in spinach until wilted.
- Remove from heat, stir in oregano, kosher salt, black pepper, nutmeg, vegetable broth, pumpkin purée, Parmesan, and 3/4 cup Fontina cheese until creamy.
- Combine the cooked pasta with the veggie-pumpkin sauce until thoroughly coated.
- Pour mixture into a greased baking dish, sprinkle remaining Fontina cheese on top and add walnut-sage topping. Cover with foil and bake for 15 minutes, then uncover and bake for 10 more minutes until golden brown.