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Pasta Bake with Pumpkin Tomato Sauce

Cozy Pasta Bake with Pumpkin Tomato Sauce for Fall Comfort

This Pasta Bake with Pumpkin Tomato Sauce is a comforting, customizable dish perfect for autumn.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Pasta
Cuisine: Italian
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 1 lb Dry Pasta Try mezzi rigatoni or fusilli
For the Sauce
  • 2 Tbsp Unsalted Butter Adds rich flavor
  • 2 Tbsp Extra-Virgin Olive Oil For sautéing veggies
  • 8 oz Cremini Mushrooms, sliced Button mushrooms can be a substitute
  • 1 Yellow Onion, finely chopped Builds sweetness and depth
  • 4 Garlic Cloves, minced Enriches the dish with aroma
  • 1/2 tsp Crushed Red Pepper Flakes Adds a gentle kick
  • 1/4 cup Tomato Paste For a robust tomato flavor
  • 3 cups Vegetable Broth Opt for low-sodium for healthier option
  • 1 15 oz can Pumpkin Purée Creates a creamy sauce
For the Veggies
  • 3 to 4 handfuls Fresh Baby Spinach Kale works too
  • 1 Tbsp + 2 tsp Fresh Sage, chopped Delivers warm herbal tones
  • 1 tsp Dried Oregano Classic Italian flavor
  • 1 tsp Kosher Salt Essential for seasoning
  • 1/2 tsp Black Pepper Adjust to taste
  • 1/4 tsp Ground Nutmeg Enhances pumpkin's sweetness
For the Toppings
  • 1/2 cup Walnuts, finely chopped Pecans or almonds can be used
  • 1/2 cup Grated Parmesan Cheese Pecorino can be a twist
  • 1 1/2 cups Grated Fontina Cheese, divided Gruyère or mozzarella are great substitutions

Equipment

  • large pot
  • skillet
  • baking dish

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 375ºF (190ºC).
  2. In a large pot, bring salted water to a boil. Cook dry pasta for about 8-10 minutes until just shy of al dente.
  3. Melt 2 tablespoons of unsalted butter in a large skillet, add chopped walnuts and 1 tablespoon of fresh sage, cooking for about 5 minutes.
  4. In the same skillet, add 2 tablespoons of extra-virgin olive oil, then sliced cremini mushrooms and chopped onion; sauté for about 8 minutes.
  5. Stir in tomato paste, minced garlic cloves, and crushed red pepper flakes; caramelize for 4-5 minutes.
  6. Add the fresh baby spinach and stir until wilted; season with oregano, kosher salt, black pepper, and ground nutmeg.
  7. Deglaze the skillet with vegetable broth, then stir in pumpkin purée, grated Parmesan, and grated Fontina until creamy.
  8. Mix the cooked pasta into the creamy sauce, transfer to a greased baking dish, and top with remaining Fontina and walnut-sage mixture.
  9. Cover with foil, bake for 15 minutes, then uncover and bake for another 5-10 minutes.
  10. Let the dish rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 460kcalCarbohydrates: 65gProtein: 14gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 700mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 100IUVitamin C: 20mgCalcium: 30mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 5 days; can freeze for up to 3 months.

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