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Pasta Bake with Pumpkin Tomato Sauce

A delightful blend of baked pasta, earthy pumpkin, and tangy tomato sauce, perfect for family dinners or cozy gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb. dry pasta of choice Options include mezzi rigatoni, shells, ziti, fusilli, or farfalle.
  • 2 Tbsp. butter Adds richness to the dish.
  • 1/2 cup finely chopped walnuts Provides a lovely crunch and nutty flavor.
  • 2 Tbsp. finely chopped fresh sage leaves Brings an aromatic, earthy flavor.
  • 2 Tbsp. extra-virgin olive oil For sautéing and extra flavor.
  • 8 oz. cremini mushrooms, sliced Adds depth and texture.
  • 1 small yellow onion, finely chopped Contributes a sweet, savory base.
  • 1/4 cup tomato paste Essential for robust tomato flavor.
  • 4 cloves garlic, minced Enhances the overall dish with aroma.
  • 1/2 tsp. crushed red pepper flakes Adds a touch of heat.
  • 3-4 handfuls fresh baby spinach Adds nutrition and color.
  • 1 tsp. dried oregano Classic herb for seasoning.
  • 1 tsp. kosher salt To enhance flavors.
  • 1/2 tsp. black pepper Adds a subtle kick.
  • 1/4 tsp. ground nutmeg Complements the pumpkin beautifully.
  • 3 cups vegetable broth Creates the sauce's creamy consistency.
  • 1 15-oz. can pumpkin purée Star ingredient for unique flavor.
  • 1/2 cup grated Parmesan cheese Enhances the dish with salty, nutty flavor.
  • 1 1/2 cups grated fontina cheese, divided Melts beautifully, adding creaminess.

Method
 

Preparation
  1. Preheat your oven to 375ºF.
  2. Bring a large pot of generously salted water to a boil.
  3. Add your pasta and cook until just 2 minutes shy of al dente. Drain and set aside.
Sautéing
  1. Melt the butter in a large sauté pan over medium heat.
  2. Add chopped walnuts and fresh sage, cooking for about 5 minutes until toasted and fragrant.
  3. Season with a pinch of salt and transfer the mixture to a bowl.
Cooking Vegetables
  1. In the same pan, add olive oil followed by sliced mushrooms and onion.
  2. Sauté for 7 to 8 minutes until soft and fragrant.
Building the Sauce
  1. Stir in tomato paste, garlic, and crushed red pepper flakes, cooking for 2 to 3 minutes.
  2. Add baby spinach and stir until wilted.
  3. Season with oregano, kosher salt, black pepper, and ground nutmeg.
Combining Ingredients
  1. Pour in vegetable broth, scraping up any browned bits.
  2. Stir in pumpkin purée, Parmesan, and 1/2 cup fontina until melted.
  3. Add the drained pasta and mix until well-coated.
Baking
  1. Transfer pasta mixture to greased 13x9-inch baking dish.
  2. Top with remaining fontina and walnut-sage mixture.
  3. Cover loosely with foil and bake for 15 minutes.
  4. Remove foil and bake for an additional 10 to 15 minutes until the top is golden brown.

Notes

For added flavor, incorporate cooked sausage or other vegetables. Experiment with different cheeses. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.