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–+ servings
Pasta Bake with Pumpkin Tomato Sauce

Comforting Pasta Bake with Pumpkin Tomato Sauce Magic

Delight in a cozy Pasta Bake with Pumpkin Tomato Sauce, combining creamy flavors and hearty ingredients, perfect for autumn nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Pasta
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb Dry Pasta Swap for ziti or fusilli if desired.
For the Sauce
  • 2 Tbsp Unsalted Butter Use olive oil for a dairy-free option.
  • 8 oz Cremini Mushrooms Adds savory depth; button mushrooms can be used.
  • 1 Yellow Onion Brings natural sweetness; red onion can be a substitute.
  • 1/4 cup Tomato Paste Enhances the sauce’s richness.
  • 4 cloves Garlic Infuses savory goodness; adjust as per preference.
  • 3 to 4 handfuls Fresh Baby Spinach Can substitute with kale.
  • 1/2 tsp Crushed Red Pepper Flakes Adjust for heat preference.
  • 1 tsp Dried Oregano Thyme can be used as an alternative.
  • 1 tsp Kosher Salt Adjust to your taste.
  • 1/2 tsp Black Pepper Use white pepper for a milder option.
  • 1/4 tsp Ground Nutmeg Cinnamon can be an alternative.
  • 3 cups Vegetable Broth Chicken broth works if not vegetarian.
  • 1 can (15 oz) Pumpkin Purée Substitute with butternut squash purée.
For the Cheesy Goodness
  • 1/2 cup Grated Parmesan Cheese For a vegan option, substitute with nutritional yeast.
  • 1 1/2 cups Grated Fontina Cheese Provides creamy texture; mozzarella is an option.
For the Topping
  • 1/2 cup Walnuts Replace with pecans or omit for nut-free.
  • 1 Tbsp + 2 tsp Fresh Sage Dried sage can be used in smaller quantity.

Equipment

  • large pot
  • Sauté Pan
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and gather all ingredients.
  2. Cook dry pasta in salted boiling water until 2 minutes shy of al dente, around 6-7 minutes.
  3. Melt butter in sauté pan, add walnuts and sage, toast for 5 minutes, then set aside.
  4. Sauté mushrooms and onion in the same pan for about 8 minutes until tender.
  5. Stir in tomato paste, garlic, and red pepper flakes. Cook for 3-4 minutes.
  6. Add fresh spinach; wilt down, then season with oregano, salt, pepper, and nutmeg.
  7. Incorporate vegetable broth and pumpkin purée, then stir in cheeses.
  8. Mix cooked pasta with sauce in a large bowl, then transfer to a greased baking dish.
  9. Top with remaining Fontina cheese and walnut-sage mixture; cover with foil.
  10. Bake for 15 minutes, uncover, then bake for another 10 minutes until golden.
  11. Let sit for a few minutes before serving warm, optionally with salad or bread.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 50IUVitamin C: 20mgCalcium: 20mgIron: 15mg

Notes

Allow leftovers to cool before storing in airtight containers for freshness. Reheat by adding a splash of broth.

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