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
Scale
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.
