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Pasta Bake with Pumpkin Tomato Sauce

Creamy Pasta Bake with Pumpkin Tomato Sauce Bliss

A cozy and creamy pasta bake with pumpkin tomato sauce that's perfect for autumn gatherings and easy weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Easy Dinners
Cuisine American
Servings 6 servings
Calories 500 kcal

Equipment

  • large pot
  • sauté pan
  • baking dish
  • Colander

Ingredients
  

For the Pasta

  • 1 lb dry pasta Use mezzi rigatoni, shells, or your favorite shape for best results!

For the Flavor Base

  • 2 tablespoon unsalted butter This adds richness to the overall flavor.
  • ½ cup finely chopped walnuts They provide a delightful crunch and nutty flavor.
  • 1 tablespoon finely chopped fresh sage leaves Fresh sage elevates the aromatic notes in the dish.
  • 2 tablespoon extra-virgin olive oil A splash of good-quality oil enhances the dish's overall taste.
  • 8 oz cremini mushrooms Their earthy undertones complement the pumpkin perfectly.
  • ¼ cup tomato paste This deepens the sauce's flavor, making it rich and savory.
  • 4 cloves garlic A must for depth, adding a fragrant kick.
  • ½ teaspoon crushed red pepper flakes For a hint of warmth, adjust to your heat preference.
  • 3 to 4 handfuls baby spinach Spinach adds nutrition and a pop of vibrant color.

For Seasoning

  • 1 teaspoon dried oregano A classic herb that ties everything together beautifully.
  • 1 teaspoon kosher salt Essential for bringing out all the flavors in this pasta bake.
  • ½ teaspoon black pepper Freshly ground for a bit of bite.
  • ¼ teaspoon ground nutmeg This adds warmth and sings with the pumpkin flavor.

For the Saucy Goodness

  • 3 cups vegetable broth A flavorful base for your creamy sauce.
  • 1 15-oz. can pumpkin purée The star of this dish that gives it that luscious texture.
  • ½ cup grated Parmesan cheese Adds a salty tang that pairs beautifully with the creamy sauce.
  • 1 ½ cups grated fontina cheese This melts beautifully, creating that irresistible cheesy finish!

Instructions
 

Cooking Instructions

  • Preheat your oven to 375ºF (190ºC).
  • Bring a large pot of salted water to a boil. Cook the pasta until 2 minutes shy of al dente, then drain and set aside.
  • In a large sauté pan, melt the butter over medium heat. Add walnuts and sage, cooking until golden and aromatic, about 5 minutes.
  • Add olive oil, mushrooms, and onion to the pan. Sauté until onions are translucent and mushrooms are softened, about 8 minutes.
  • Stir in tomato paste, minced garlic, and red pepper flakes. Cook for 3-4 minutes, stirring frequently.
  • Gradually add spinach, stirring until wilted, then mix in oregano, salt, pepper, and nutmeg.
  • Pour in vegetable broth, then add pumpkin purée, Parmesan, and fontina. Stir until smooth.
  • Fold the cooked pasta into the creamy pumpkin sauce until well-coated.
  • Transfer to a greased 13x9-inch baking dish. Top with remaining fontina and walnut-sage mixture.
  • Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes until cheese is melted and golden.

Notes

This Pasta Bake is perfect for meal prep, as leftovers store well. Reheat with a splash of broth for best results.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 18gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 2.5mg
Keyword Cheesy Pasta Bake, comfort food, Easy Dinners, Fall Recipes, Healthy Pasta, Pasta Bake with Pumpkin Tomato Sauce
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