Pasta Bake with Pumpkin Tomato Sauce Recipe

If you’re searching for a cozy, comforting, and irresistibly flavorful dish to warm up any evening, look no further than this Pasta Bake with Pumpkin Tomato Sauce. It combines the creamy sweetness of pumpkin puree with the rich tang of tomato paste, creating a luscious sauce that perfectly snuggles into every nook of your favorite pasta shapes. With the added crunch of toasted walnuts and herbal brightness from fresh sage, this bake offers a beautiful medley of textures and tastes that feel both special and homey at the same time.

Ingredients You’ll Need

This recipe relies on a handful of simple but essential ingredients that each bring a unique note of flavor, texture, or color to the dish. From earthy mushrooms and fragrant sage to creamy fontina cheese, every component plays a starring role in the magic of this Pasta Bake with Pumpkin Tomato Sauce.

• 1 lb. dry pasta of choice: Mezzi rigatoni, shells, ziti, fusilli, or farfalle work wonderfully, as their shape holds the sauce beautifully.
• 2 Tbsp. butter: Adds richness to the walnut and sage toast and enhances the overall creaminess.
• 1/2 cup finely chopped walnuts: Toasted to provide a delightful crunch and nutty depth.
• 1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves: Offers an herbal brightness that elevates the pumpkin and tomato sauce.
• 2 Tbsp. extra-virgin olive oil: For sautéing mushrooms and onions to perfection.
• 8 oz. cremini mushrooms, sliced: Earthy and meaty, they add savory umami flavors.
• 1 yellow onion, finely chopped: Builds a subtly sweet base for the sauce.
• 1/4 cup tomato paste: Concentrated tomato flavor that caramelizes for richness.
• 4 garlic cloves, minced: Aromatic punch that complements both pumpkin and tomato elements.
• 1/2 tsp. crushed red pepper flakes: A gentle heat that awakens the palate without overpowering.
• 3 to 4 handfuls fresh baby spinach: Adds vibrant color and a mild, fresh flavor.
• 1 tsp. dried oregano: Lends an earthy, slightly peppery note to the sauce.
• 1 tsp. kosher salt: Balances and enhances all the flavors.
• 1/2 tsp. black pepper: For subtle warmth and depth.
• 1/4 tsp. ground nutmeg: A subtle spice that beautifully complements pumpkin.
• 3 cups vegetable broth: The liquid base that brings the sauce together.
• 1 (15-oz.) can pumpkin purée: Creamy and naturally sweet, the star ingredient of the sauce.
• 1/2 cup grated Parmesan cheese: Sharp and salty, it adds complexity to the sauce.
• 1 1/2 cups grated fontina cheese, divided: Melts smoothly to create a luscious, cheesy finish.

How to Make Pasta Bake with Pumpkin Tomato Sauce

Step 1: Boil the Pasta

Start by preheating your oven to 375ºF and bringing a large pot of generously salted water to a boil. Once boiling, add your chosen pasta and cook it until it is just shy of al dente — about two minutes less than the package suggests. This slight undercooking is key because the pasta will continue cooking in the oven later, ensuring you get perfectly tender, never mushy noodles.

Step 2: Toast the Walnuts and Sage

While the pasta cooks, melt the butter in a large sauté pan over medium heat. Toss in the walnuts and 1 tablespoon of the finely chopped sage leaves. Let them toast gently for about 5 minutes until the walnuts become aromatic and golden, adding a wonderful crunch and fragrance to the topping. Season lightly with salt, then transfer this mixture to a bowl to keep warm for later.

Step 3: Sauté Mushrooms and Onions

Return the pan to the burner on medium heat and add olive oil. Toss in the sliced cremini mushrooms and finely chopped yellow onion. Cook them slowly for about 8 minutes until they soften and release their earthy flavor, laying down a savory foundation that marries beautifully with the pumpkin tomato sauce.

Step 4: Build the Sauce Base

Now stir in the tomato paste, minced garlic, and crushed red pepper flakes. Let the tomato paste cook for 3 to 4 minutes until it caramelizes slightly and deepens in color, which brings out its natural sweetness and richness. Gradually stir in fresh baby spinach leaves, continuing until they wilt down and meld into the mixture.

Step 5: Season and Combine Pumpkin Purée

Sprinkle in dried oregano, salt, black pepper, ground nutmeg, and the remaining 2 teaspoons of fresh sage to infuse the sauce with layers of warm herbal complexity. Pour in the vegetable broth, scraping the bottom of the pan to lift any flavorful browned bits. Then stir in the pumpkin purée, grated Parmesan, and half a cup of fontina cheese. Keep stirring until the fontina melts completely, giving you a smooth, creamy sauce that gently clings to the pasta.

Step 6: Mix Pasta and Bake

Add the drained pasta directly into the sauce and stir until each noodle is well-coated. Transfer this mixture into a greased 13×9-inch baking dish. Sprinkle the top with the remaining fontina cheese, then distribute your buttery walnut-sage mixture evenly over the top. Cover with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and golden, creating an invitingly bubbly and chewy top crust that is simply irresistible.

How to Serve Pasta Bake with Pumpkin Tomato Sauce

Garnishes

To finish this dish beautifully, I like to add a handful of fresh sage leaves or a light sprinkle of finely chopped parsley. A little drizzle of extra virgin olive oil or a dusting of more Parmesan can add an extra burst of flavor and shine. The garnishes not only amp up the taste but make the presentation feel just that bit more special.

Side Dishes

This Pasta Bake with Pumpkin Tomato Sauce pairs beautifully with simple, crisp sides like a bright arugula salad with lemon vinaigrette or roasted autumnal vegetables like Brussels sprouts or butternut squash. You might also consider serving crusty garlic bread to soak up every last bit of that luscious sauce.

Creative Ways to Present

For a fun twist, try baking the pasta in individual ramekins for a stylish personal touch that’s perfect for entertaining. Alternatively, layer grilled vegetables like zucchini or eggplant in the baking dish for extra color and texture. Each presentation adds a unique flair but never sacrifices the comforting heart of this pasta bake.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days and actually develop even more flavor as the sauce continues to meld with the pasta.

Freezing

This Pasta Bake with Pumpkin Tomato Sauce freezes beautifully. Portion it into freezer-safe containers or freeze the entire dish, tightly covered. It should stay good for up to 2 months, making it perfect for meal prep or busy weeknights when you want a comforting meal ready to go.

Reheating

To reheat, simply defrost overnight if frozen, then warm the pasta bake in the oven at 350ºF until hot and bubbly, about 20 minutes. You can cover the dish with foil to prevent over-browning while warming through, removing the foil near the end to restore the golden cheese topping.

FAQs

Can I use a different type of pasta?

Absolutely! While tubular or shaped pasta like mezzi rigatoni or shells work best to hold the sauce, you can use fusilli, farfalle, or even penne—just be sure to cook it slightly less than al dente since it will finish cooking in the oven.

Is the pumpkin puree sweet or savory in this dish?

In this recipe, the pumpkin puree is used in a savory way. It adds creaminess and a subtle natural sweetness that balances beautifully with the tangy tomato paste and savory seasonings.

Can I make this recipe vegan?

You can adapt this pasta bake to be vegan by swapping the butter with olive oil, using plant-based cheeses or nutritional yeast, and ensuring your vegetable broth contains no animal products.

What’s the best way to toast walnuts?

Toast the walnuts in hot butter over medium heat for about 5 minutes, stirring frequently until they are fragrant and slightly golden. This enhances their nutty flavor and adds wonderful texture to the dish.

Can I prepare this recipe ahead of time?

Yes! You can prepare the sauce and cook the pasta a day ahead. Combine everything, assemble the bake, then cover and refrigerate overnight before baking. This allows the flavors to deepen wonderfully.

Final Thoughts

This Pasta Bake with Pumpkin Tomato Sauce is one of those dishes that feels like a warm hug on a plate. Its balanced flavors, comforting textures, and vivid autumnal spirit make it an absolute joy to cook and even more rewarding to eat. I encourage you to try making this recipe soon — your kitchen will smell incredible, and your family and friends will be asking for seconds in no time!

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