There’s something incredibly comforting about a warm, cheesy pasta bake on a cozy evening, and the Pumpkin Tomato Pasta Bake with Walnut-Sage Topping Recipe is exactly the kind of dish that wraps you up in those good feelings. This recipe brilliantly balances creamy pumpkin and tangy tomato in a rich sauce, studded with tender mushrooms and spinach, then crowned with a crunchy, fragrant walnut-sage topping. It’s a dish bursting with autumnal flavors and textures, perfect for sharing with friends or family over a relaxed dinner that feels both special and homey.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role, coming together to create a symphony of taste, texture, and color that’s simply irresistible. From the savory depth of cremini mushrooms to the herbal brightness of fresh sage, every element is essential.
- 1 lb dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle): Choose your favorite shape — the sauce clings beautifully to ridged or hollow pasta.
- 2 tablespoons butter: For toasting walnuts and adding a lovely richness to the topping.
- ½ cup finely chopped walnuts: Provides a satisfying crunch and nutty flavor to contrast with the creamy pasta.
- 1 tablespoon + 2 teaspoons fresh sage, finely chopped, divided: Fresh sage adds an herby earthiness that elevates the dish.
- 2 tablespoons extra-virgin olive oil: Used for sautéing and adding a subtle fruitiness.
- 8 oz cremini (baby bella) mushrooms, sliced: These add umami depth and a meaty texture perfect for this bake.
- 1 yellow onion, finely chopped: Provides a savory base with a touch of sweetness once cooked.
- ¼ cup tomato paste: Deepens the tomato flavor and adds vibrant color.
- 4 garlic cloves, minced: A must-have aromatic that brightens the sauce.
- ½ teaspoon crushed red pepper flakes: Adds a gentle kick without overwhelming the other flavors.
- 3–4 handfuls fresh baby spinach: Adds color, nutrients, and a pleasant earthiness when wilted.
- 1 teaspoon dried oregano: Enhances the Mediterranean vibe with its warm, fragrant notes.
- 1 teaspoon kosher salt: Balances and highlights all the flavors.
- ½ teaspoon black pepper: Freshly ground is best for gentle heat and aroma.
- ¼ teaspoon ground nutmeg: A subtle hint that adds warmth and pairs beautifully with pumpkin.
- 3 cups vegetable broth: Creates the comforting, flavorful base of the sauce.
- 1 (15 oz) can pumpkin purée: The star ingredient that makes this pasta bake unique and velvety.
- ½ cup grated Parmesan cheese: Adds salty, nutty richness to the sauce.
- 1½ cups grated fontina cheese, divided: Melts into creamy goodness and tops the bake with a golden crust.
How to Make Pumpkin Tomato Pasta Bake with Walnut-Sage Topping Recipe
Step 1: Prepare the Pasta
Start by preheating your oven to 375°F (190°C), the perfect temperature to meld all flavors and create a bubbly crust. Bring a large pot of salted water to a boil and cook the pasta just until it’s about two minutes shy of al dente. This slight undercooking is key because the pasta will finish cooking in the oven, soaking up that luscious sauce without ever becoming mushy. Drain the pasta and set it aside, eagerly awaiting the next step.
Step 2: Toast the Walnut-Sage Topping
In a large sauté pan, melt butter over medium heat, then toss in the chopped walnuts with one tablespoon of the fresh sage. Toast them gently for about five minutes until the walnuts become fragrant and slightly golden, and the sage releases its aromatic oils. A pinch of salt at this stage brings out the nuts’ natural flavor even more. Once toasted, transfer this heavenly mixture to a bowl to keep it crisp and ready for sprinkling atop the bake.
Step 3: Sauté the Vegetables
Using the same pan, add the olive oil, sliced cremini mushrooms, and chopped onion. Cook over medium heat until the mushrooms have softened and the onions turn translucent and sweet, roughly 8 minutes. This step builds the foundation of rich umami and sweetness, setting a flavorful stage for the sauce.
Step 4: Build the Sauce
Now the kitchen really starts to smell magical. Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Let the tomato paste cook until it darkens a bit and turns intensely flavorful—usually 3 to 4 minutes. Next, gradually mix in the fresh baby spinach, stirring until just wilted. Add the dried oregano, kosher salt, black pepper, and a pinch of ground nutmeg to bring warmth and herbaceousness that complements the pumpkin beautifully.
Step 5: Finish the Sauce and Combine
Pour in the vegetable broth, scraping the pan to lift any flavorful brown bits stuck to the bottom. Stir in the canned pumpkin purée, grated Parmesan, and half a cup of fontina cheese until everything is smooth, creamy, and luscious. Then fold in the cooked pasta, making sure every piece is generously coated in this velvety, flavorful sauce that feels like a hug in a bowl.
Step 6: Assemble and Bake
Transfer the creamy pasta mixture into a greased 13×9-inch baking dish, gently spreading it out. Sprinkle the remaining fontina cheese evenly over the top, then scatter the walnut-sage mixture you toasted earlier. Cover the dish with foil and bake for 15 minutes, letting all those layers meld together. Finally, remove the foil and bake an additional 10 minutes until the cheese topping bubbles and turns a gorgeous golden brown that invites you to dig right in.
How to Serve Pumpkin Tomato Pasta Bake with Walnut-Sage Topping Recipe
Garnishes
For an extra touch of freshness and color, scatter some freshly chopped sage or a few whole walnut halves on top just before serving. A light drizzle of good-quality extra-virgin olive oil brightens each bite, elevating the rustic, cozy feel of this dish without overpowering it.
Side Dishes
This hearty bake pairs wonderfully with crisp, simple sides. Think a fresh green salad tossed with lemon vinaigrette or garlicky roasted Brussels sprouts. If you want to add bread, a crusty artisan loaf or warm garlic knots are perfect for soaking up any leftover sauce.
Creative Ways to Present
If you’re serving guests or want to make the meal extra special, try individual servings baked in small ramekins or mini cast-iron skillets. You can also sprinkle crushed dried sage leaves across the top to enhance the dish’s herbal notes visually and aromatically, making each portion look as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Tomato Pasta Bake with Walnut-Sage Topping Recipe keeps beautifully in an airtight container in the fridge for up to 5 days. This makes it a fantastic option for meal prep or cozy lunches during the week, as the flavors continue to deepen.
Freezing
You can freeze portions of this bake for up to 2 months. For best results, freeze in individual airtight containers or wrap tightly with foil and plastic wrap. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15–20 minutes, to preserve the crunchy walnut-sage topping. If you’re in a hurry, microwave on medium power but be aware the topping might lose its crispness, so consider adding fresh toasted walnuts before serving.
FAQs
Can I use canned pumpkin instead of fresh pumpkin purée?
Yes! The recipe calls for canned pumpkin purée, which is what gives the sauce its creamy texture and rich flavor. Just be sure to use pure pumpkin and not pumpkin pie filling that contains added sugars and spices.
What pasta shapes work best for this bake?
Short, ridged or hollow pastas like mezzi rigatoni, shells, fusilli, or farfalle hold the sauce best, ensuring every bite is flavorful and saucy. But feel free to use your favorite shape as a delicious substitute.
Is the walnut-sage topping necessary?
While the bake is tasty on its own, the walnut-sage topping adds incredible texture and a burst of herbal crunch that contrasts perfectly with the creamy sauce. It’s worth the extra step for a memorable experience.
Can I make this recipe vegan?
Absolutely! Use vegan butter and substitute the Parmesan and fontina cheeses with plant-based alternatives. The flavor will still shine, and the dish will remain creamy and delicious.
How spicy is the bake with red pepper flakes?
The red pepper flakes add just a gentle warmth that complements the sweet pumpkin and tomato flavors without overpowering them. You can always adjust or omit the flakes depending on your spice preference.
Final Thoughts
If you’re on the hunt for a cozy, crowd-pleasing dish that marries the sweetness of pumpkin with savory tomato and the crunch of walnuts and herbs, this Pumpkin Tomato Pasta Bake with Walnut-Sage Topping Recipe is destined to become a staple in your kitchen. It’s straightforward enough for a weeknight dinner yet special enough to bring to your next gathering. Trust me, once you try it, you’ll want to make it again and again.
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Pumpkin Tomato Pasta Bake with Walnut-Sage Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This delicious Pasta Bake with Pumpkin Tomato Sauce combines tender pasta with a rich, creamy sauce made from pumpkin purée and tomato paste, enhanced by sautéed mushrooms, spinach, and aromatic herbs. Topped with a crunchy walnut-sage mixture and melted fontina cheese, this comforting baked dish is perfect for a cozy family dinner or meal prep.
Ingredients
Pasta
- 1 lb dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
Walnut-Sage Topping
- 2 tablespoons butter
- ½ cup finely chopped walnuts
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon kosher salt (for seasoning walnuts)
Sauce and Vegetables
- 2 tablespoons extra-virgin olive oil
- 8 oz cremini (baby bella) mushrooms, sliced
- 1 yellow onion, finely chopped
- ¼ cup tomato paste
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- 3–4 handfuls fresh baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 3 cups vegetable broth
- 1 (15 oz) can pumpkin purée
- ½ cup grated Parmesan cheese
- 1½ cups grated fontina cheese, divided
- 2 teaspoons fresh sage, finely chopped (for topping)
Instructions
- Prepare the Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil, add the pasta, and cook until 2 minutes shy of al dente. Drain the pasta and set it aside.
- Make Walnut-Sage Topping: In a large sauté pan over medium heat, melt the butter. Add the walnuts and 1 tablespoon of fresh sage and cook for 5 minutes, stirring occasionally, until the walnuts are toasted and fragrant. Season with kosher salt, then transfer the mixture to a bowl to cool.
- Sauté Vegetables: In the same pan, add the extra-virgin olive oil, mushrooms, and chopped onion. Cook over medium heat for about 8 minutes until the mushrooms release their moisture and the onions soften.
- Build the Sauce: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook for 3 to 4 minutes until the tomato paste darkens to deepen the flavor. Gradually add the fresh baby spinach, stirring until it wilts. Then add the dried oregano, kosher salt, black pepper, and ground nutmeg.
- Finish the Sauce: Pour in the vegetable broth, scraping up any browned bits from the pan bottom for extra flavor. Stir in the pumpkin purée, grated Parmesan cheese, and ½ cup of grated fontina cheese. Cook and stir until the cheeses melt and the sauce becomes smooth. Add the cooked pasta, stirring thoroughly to coat the pasta with the sauce evenly.
- Assemble and Bake: Transfer the pasta mixture to a greased 13×9-inch baking dish. Evenly sprinkle the remaining 1 cup of fontina cheese on top, followed by the walnut-sage topping. Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the top cheese layer turns golden and bubbly.
- To Store: Allow leftovers to cool, then store them in an airtight container in the refrigerator for up to 5 days.
Notes
- You can substitute the walnuts with pecans for a different flavor and texture.
- Choose pasta shapes that hold sauce well such as mezzi rigatoni, shells, or fusilli for best results.
- For a richer sauce, you can add a splash of cream before baking.
- If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
- This dish can be made vegetarian by omitting Parmesan if it contains animal rennet, or you can use a vegetarian Parmesan alternative.
- Leftovers can be reheated in the oven or microwave until warmed through.
