Print

Pasta Bake with Pumpkin Tomato Sauce Recipe

Pasta Bake with Pumpkin Tomato Sauce Recipe
Print Recipe

★★★★★

4.9 from 21 reviews

This comforting Pasta Bake with Pumpkin Tomato Sauce combines tender tubular pasta with a rich, creamy sauce made from pumpkin purée, tomato paste, and a medley of aromatic spices. Toasted walnuts and fresh sage add a delightful crunch and depth of flavor, while a cheesy blend of Parmesan and fontina creates a golden, bubbly topping. Perfect for cozy dinners, this dish offers a unique twist on traditional pasta bakes with seasonal autumn ingredients.

Ingredients

Scale

Pasta and Topping

  • 1 lb. dry pasta of choice (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
  • 2 Tbsp. butter
  • 1/2 cup finely chopped walnuts
  • 1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves, divided
  • 1 1/2 cups grated fontina cheese, divided
  • 1/2 cup grated Parmesan cheese

Sauce

  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. cremini (baby bella) mushrooms, sliced
  • 1 yellow onion, finely chopped
  • 1/4 cup tomato paste
  • 4 garlic cloves, minced
  • 1/2 tsp. crushed red pepper flakes
  • 3 to 4 handfuls fresh baby spinach
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. ground nutmeg
  • 3 cups vegetable broth
  • 1 (15-oz.) can pumpkin purée

Instructions

  1. Preheat and Cook Pasta: Preheat your oven to 375ºF. Bring a large pot of generously salted water to a boil. Add the pasta and cook until 2 minutes shy of al dente, meaning the pasta should be firm but easy to bite through. Drain and set aside.
  2. Toast Walnuts and Sage: Melt the butter in a large sauté pan over medium heat. Add the walnuts and 1 tablespoon of the fresh sage, cooking for about 5 minutes until the walnuts are toasted and aromatic. Season lightly with salt and transfer this mixture to a bowl for later use.
  3. Sauté Vegetables: Return the pan to medium heat and add the olive oil. Add the sliced mushrooms and chopped onion, cooking until soft and fragrant, approximately 8 minutes.
  4. Add Tomato Paste and Spices: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook for 3 to 4 minutes until the tomato paste caramelizes and deepens in color. Gradually add the spinach, stirring continuously until it wilts down. Add the dried oregano, salt, black pepper, nutmeg, and the remaining 2 teaspoons of fresh sage, mixing thoroughly.
  5. Make Pumpkin Tomato Sauce: Pour in the vegetable broth, scraping the brown bits from the bottom of the pan to incorporate flavor. Stir in the pumpkin purée, Parmesan cheese, and 1/2 cup of the fontina cheese. Continue stirring until the fontina melts into a smooth, creamy sauce.
  6. Combine Pasta and Sauce: Add the cooked pasta directly into the sauce, stirring to ensure all noodles are evenly coated.
  7. Assemble and Bake: Transfer the pasta mixture to a greased 13×9-inch baking dish. Sprinkle the remaining fontina cheese over the top, then scatter the buttery walnut and sage mixture evenly. Cover with foil and bake for 15 minutes at 375ºF.
  8. Finish Baking: Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese topping is melted and golden brown. Remove from the oven and let it rest briefly before serving.

Notes

  • Use any tubular or short pasta you prefer; mezzi rigatoni or shells work especially well to hold the sauce.
  • Cooking pasta slightly less than al dente prevents it from becoming mushy during baking.
  • Toast walnuts carefully to avoid burning; this enhances their flavor and adds texture.
  • For a nuttier taste, you can swap walnuts for pecans or toasted pine nuts.
  • If you prefer a spicier dish, increase the red pepper flakes to taste.
  • This recipe is vegetarian but not vegan due to cheeses; substitute with vegan cheese alternatives if desired.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.

Nutrition

Keywords: pasta bake, pumpkin sauce, vegetarian pasta, pumpkin tomato sauce, baked pasta, autumn recipes, cheesy pasta bake

Find it online: https://mixitwitjoe.com/pasta-bake-with-pumpkin-tomato-sauce-recipe/