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Pasta Bake with Pumpkin Tomato Sauce

Creamy Pasta Bake with Pumpkin Tomato Sauce for Cozy Nights

A delightful Pasta Bake with Pumpkin Tomato Sauce, perfect for cozy nights and packed with nutritious flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Pasta
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Bake
  • 1 lb dry pasta Consider mezzi rigatoni or gluten-free pasta.
  • 2 Tbsp butter Can replace with olive oil for dairy-free.
  • 8 oz cremini mushrooms (sliced) Substitute with button or shiitake mushrooms.
  • 1 yellow onion (finely chopped) Enhances sweetness, essential for flavor.
  • 4 garlic cloves (minced) Fresh garlic elevates the dish.
  • 1/4 cup tomato paste Key for balancing sweetness of pumpkin.
  • 3 to 4 handfuls fresh baby spinach Kale can be a substitute.
  • 1 tsp dried oregano Enhances overall flavor.
  • 1 tsp kosher salt Adjust to taste.
  • 1/2 tsp black pepper Feel free to use more if you like spice.
  • 1/4 tsp ground nutmeg A pinch goes a long way!
  • 3 cups vegetable broth Use low-sodium for control over saltiness.
  • 1 (15-oz.) can pumpkin purée Offers a luscious creaminess.
For the Cheese Layer
  • 1/2 cup grated Parmesan cheese Nutritional yeast can substitute for vegan.
  • 1 1/2 cups grated fontina cheese (divided) Can swap with mozzarella or dairy-free blend.
For the Walnut-Sage Topping
  • 1/2 cup finely chopped walnuts Pecans can be substituted.
  • 1 Tbsp plus 2 tsp finely chopped fresh sage Dried sage works too; use less.

Equipment

  • oven
  • large pot
  • skillet
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Prepare your baking dish by greasing a 13x9-inch pan.
  2. Bring a large pot of salted water to a boil and cook the dry pasta for about 6-7 minutes until just shy of al dente. Drain and cool slightly.
  3. Melt the butter in a skillet over medium heat and sauté walnuts and sage for 3-4 minutes. Transfer to a bowl and set aside.
  4. In the same skillet, add olive oil, mushrooms, and onion. Sauté for 8 minutes until softened.
  5. Stir in the tomato paste, minced garlic, and crushed red pepper flakes for an additional 3-4 minutes.
  6. Add fresh spinach and wilt for 2-3 minutes. Season with oregano, salt, pepper, and nutmeg.
  7. Pour in vegetable broth and pumpkin purée, stirring to combine. Add Parmesan and half of the fontina; simmer for 5-7 minutes.
  8. Fold in the cooked pasta gently until coated in sauce.
  9. Transfer the mixture into the prepared baking dish and sprinkle with remaining fontina and the walnut-sage mixture.
  10. Cover the dish with foil and bake for 15 minutes, uncovering for an additional 10 minutes until bubbly and golden.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Leftovers can be stored for up to 5 days. For longer storage, freeze for up to 3 months.

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