As the leaves begin to change, there’s nothing quite like bringing a taste of autumn into the kitchen. This Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping is my answer to cozy evenings spent around the dinner table, showcasing a creamy pumpkin tomato sauce that melds perfectly with hearty mushrooms and vibrant spinach. Not only does it satisfy those cravings for comforting meals, but it also sneaks in nutritious veggies, making it a delightful choice for both vegetarians and meat-lovers alike. Plus, the buttery walnut-sage topping adds an irresistible crunch that elevates each bite. Ready to warm your heart and home this fall? Let’s dive in and make a pasta bake that’s sure to become a favorite!
Why is this pumpkin pasta bake special?
Fall Flavors Unite: This Cheesy Pumpkin Pasta Bake brings together the warmth of autumn with its rich, creamy pumpkin tomato sauce, making it an ideal comfort food for chilly nights.
Nutritious Ingredients: Packed with fresh spinach and hearty mushrooms, this dish offers a wholesome twist on traditional pasta bakes, ensuring you’re sneaking in those veggies without sacrificing flavor.
Crispy Topping: The buttery walnut-sage topping creates the perfect crunch that contrasts beautifully with the creamy interior, making each bite a delightful experience.
Versatile Options: Whether you’re adapting it with sharp cheddar for a twist or substituting pumpkin with butternut squash, this recipe opens the door to endless variations, suited for every palate.
Quick and Easy: With just a few simple steps, you can prepare a satisfying meal that’s ready to serve, saving you time in the kitchen without skimping on taste.
Pair it perfectly with a refreshing salad or roasted veggies, just like in our Tomato Mozzarella Salad for a complete fall feast!
Pasta Bake with Pumpkin Tomato Sauce Ingredients
For the Pasta
• 1 lb. dry pasta – Choose mezzi rigatoni, shells, ziti, fusilli, or farfalle for the best texture.
For the Creamy Sauce
• 2 Tbsp. butter – Adds richness and helps create a delicious walnut-sage topping.
• 2 Tbsp. extra-virgin olive oil – Ideal for sautéing aromatics; can use any high-quality cooking oil.
• 8 oz. cremini (baby bella) mushrooms – Offers umami flavor; substitute with button mushrooms or omit for a simpler dish.
• 1 yellow onion (finely chopped) – Forms the aromatic base of the sauce; swap with shallots for a milder flavor.
• 4 garlic cloves (minced) – Infuses depth and warmth; feel free to reduce to 2 cloves if you prefer less garlic.
• 1/4 cup tomato paste – Enhances the sauce with concentrated flavor; homemade tomato sauce works in a pinch.
• 1 (15-oz.) can pumpkin purée – The star of the dish; ensure it’s pure pumpkin, not pie filling for the best results.
• 3 cups vegetable broth – The base for deglazing and creating a luscious sauce; chicken broth can be used for non-vegetarians.
• 1 tsp. dried oregano – Adds a herby flavor; can substitute with Italian seasoning for an added punch.
• 1 tsp. kosher salt – Essential for bringing out flavors; adjust according to taste.
• 1/2 tsp. black pepper – Provides a hint of heat; modify this to match your preference.
• 1/4 tsp. ground nutmeg – Enhances warmth; completely optional if you want a more straightforward flavor.
For the Cheesy Goodness
• 1/2 cup grated Parmesan cheese – Offers a creamy, cheesy flavor; nutritional yeast serves as a vegan substitute.
• 1 1/2 cups grated fontina cheese (divided) – Melts beautifully for creaminess; use gouda or mozzarella if desired.
For the Crunchy Topping
• 1/2 cup finely chopped walnuts – Adds crunch and nuttiness; swap with pecans for a different flavor.
• 2 Tbsp. finely chopped fresh sage leaves – Infuses the dish with earthy notes; use 1 tsp. dried sage if fresh isn’t available.
For Vegetables
• 3 to 4 handfuls fresh baby spinach – Boosts nutrients and color; can substitute with kale or Swiss chard for variety.
• 1/2 tsp. crushed red pepper flakes – Adds a pinch of heat; omit if you prefer a milder pasta bake.
Step‑by‑Step Instructions for Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This step ensures that when your Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping is ready for baking, the oven will be at the perfect temperature to achieve a golden, bubbly finish. Grab a 13×9-inch baking dish and grease it lightly with cooking spray or butter.
Step 2: Cook the Pasta
In a large pot, bring water to a rolling boil and season generously with salt. Add 1 lb. of dry pasta of your choice, cooking it for about 2 minutes less than the package instructions recommend to ensure it stays al dente. Once cooked, drain the pasta in a colander, then set it aside while you prepare the sauce.
Step 3: Prepare the Walnut-Sage Topping
In a skillet over medium heat, melt 2 tablespoons of butter. Add 1/2 cup of finely chopped walnuts and 2 tablespoons of finely chopped fresh sage leaves. Sauté for about 5 minutes until the walnuts are toasted and golden while the sage becomes fragrant. Transfer this mixture to a bowl and set it aside for later.
Step 4: Sauté the Aromatics
Using the same skillet, pour in 2 tablespoons of extra-virgin olive oil, heating it over medium heat. Add 8 oz. of sliced cremini mushrooms and 1 finely chopped yellow onion. Sauté for 7-8 minutes until the mushrooms are soft and the onions are translucent, stirring frequently to prevent sticking.
Step 5: Build the Sauce Base
Stir in 1/4 cup of tomato paste, 4 minced garlic cloves, and 1/2 teaspoon of crushed red pepper flakes into the sautéed mushrooms. Allow the mixture to cook for 2-3 minutes until the tomato paste darkens, becoming a rich brick red, which intensifies the flavors of your sauce.
Step 6: Add the Greens and Seasoning
Next, add 3 to 4 handfuls of fresh baby spinach to the skillet, stirring until they wilt down. Season your mixture with 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg. Stir well to incorporate all the flavors for a delicious pasta bake.
Step 7: Create the Creamy Sauce
Pour in 3 cups of vegetable broth to deglaze the skillet, scraping up any browned bits stuck to the bottom. Add in 1 (15-oz.) can of pumpkin purée, 1/2 cup of grated Parmesan cheese, and 3/4 cup of grated fontina cheese. Stir continuously until the mixture is smooth and creamy, inviting the flavors to meld together beautifully.
Step 8: Combine the Pasta and Sauce
Toss the cooked pasta into the skillet, ensuring each piece is generously coated in the creamy pumpkin tomato sauce. Blend everything together well so that the pasta takes on the wonderful flavors, making this Cheesy Pumpkin Pasta Bake truly harmonious.
Step 9: Assemble in Baking Dish
Transfer the pasta mixture into the greased baking dish, spreading it evenly. Sprinkle the remaining 3/4 cup of grated fontina cheese and the toasted walnut-sage mixture on top for an added layer of flavor and crunch. This will create a delightful contrast in textures in your final dish.
Step 10: Bake to Perfection
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Afterward, remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted, bubbly, and golden, creating a perfectly indulgent Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping, inviting all to the table.
What to Serve with Cheesy Pumpkin Pasta Bake
As you bring the comforting flavors of autumn to your table, consider these delightful pairings to create a complete, cozy meal.
Crisp Green Salad: A refreshing salad with mixed greens and a light vinaigrette complements the creamy pasta bake beautifully, adding a crunchy contrast.
Garlic Breadsticks: Soft and buttery, these complement the rich flavors of the pumpkin tomato sauce, perfect for mopping up every last bite.
Roasted Brussels Sprouts: Drizzled with balsamic glaze, these provide a satisfying crunch and earthy flavor that balances the creaminess of the dish.
Warm Apple Crisp: For dessert, serve a warm apple crisp topped with vanilla ice cream. The sweet, spiced apples echo the comforting notes of fall.
Herbed Quinoa: A grain side that offers nutty flavor while echoing the dish’s creaminess, adding healthy texture and making your meal well-rounded.
Red Wine: A medium-bodied red wine like Pinot Noir enhances the dish’s flavors, creating a delightful pairing for this hearty pasta bake.
Butternut Squash Soup: This silky soup mirrors the flavors of pumpkin, making a warm and inviting start to your fall feast.
Each of these pairings will not only enhance your Cheesy Pumpkin Pasta Bake but also create an inviting atmosphere for friends and family to gather and enjoy!
How to Store and Freeze Cheesy Pumpkin Pasta Bake
Fridge: Store leftovers in an airtight container for up to 5 days. Reheat in the oven or microwave until warmed through, ensuring the pasta bake with pumpkin tomato sauce retains its creamy texture.
Freezer: Freeze portions in airtight containers for up to 3 months for a convenient meal. Thaw in the refrigerator overnight before reheating, ensuring the best flavor and consistency upon serving.
Reheating: To preserve the texture, reheat in the oven covered with foil at 350°F (175°C) for about 20-25 minutes, adding a splash of vegetable broth if it seems dry.
Make-Ahead: Prepare the pasta bake in advance and refrigerate it unbaked. When you’re ready to serve, simply pop it in the oven to bake fresh, making dinner stress-free!
Expert Tips for Cheesy Pumpkin Pasta Bake
Perfect Pasta: Ensure pasta is cooked al dente; overcooked pasta may turn mushy during baking, ruining this comforting pasta bake with pumpkin tomato sauce.
Consistent Sauce: Stir the sauce continuously while adding spinach to ensure even wilting and blending, bringing out the vibrant flavors and textures.
Enhance Creaminess: For a creamier sauce, consider mixing in a bit more cheese or even a splash of heavy cream, elevating your healthy pasta bake.
Mix Fresh and Frozen: If using frozen vegetables, reduce cooking time; they heat quickly and help maintain the dish’s freshness and flavor.
Layer for Flavor: Don’t skimp on the topping! A generous layer of the walnut-sage mixture not only adds crunch but deepens the overall flavor profile.
Make Ahead Options
These Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping components are perfect for meal prep enthusiasts! You can prepare the creamy pumpkin tomato sauce and store it in the refrigerator for up to 3 days. To maintain quality, keep the sauce in an airtight container and only coat the pasta right before baking to avoid sogginess. The walnut-sage topping can be made ahead as well; just store it separately to preserve its crunch. When ready to enjoy, mix the cooked pasta with the sauce, transfer it to a baking dish, top with cheese and the walnut-sage mixture, and bake as directed for comforting, time-saving results that are just as delicious as when freshly made!
Pasta Bake with Pumpkin Tomato Sauce Variations
Feel free to customize your delicious pasta bake and make it truly your own with these fun variations!
Cheese Swap: Experiment with different cheese varieties like sharp cheddar or smoked gouda for a delightful twist.
Butternut Squash: Replace pumpkin purée with butternut squash purée to add a subtle sweetness and unique flavor.
Add More Veggies: Incorporate seasonal vegetables such as roasted bell peppers, zucchini, or even some broccoli for extra freshness and nutrients.
Vegan Delight: For a completely plant-based dish, substitute all dairy products with plant-based alternatives like nutritional yeast, cashew cream, and vegan cheese.
Spicy Kick: Add more heat by increasing the amount of crushed red pepper flakes or incorporating some fresh diced jalapeños into the sauce.
Herb Infusion: Boost the flavor by adding fresh herbs like basil or thyme during cooking for a garden-fresh aroma that complements the dish beautifully.
Creamy Texture: For an extra creamy sauce, include a splash of coconut milk or heavy cream as you mix in the pumpkin for a richer overall flavor.
Nutty Alternative: Swap walnuts with pecans or even sunflower seeds for a tasty crunch that complements the creamy sauce perfectly.
Remember, the culinary world is all about creativity! If you’re still in the fall mood, pair this pasta bake with our cozy Pumpkin Spice French Toast Casserole or round out your meal with a refreshing Tomato Basil Zucchini Noodle Salad for a complete feast!
Cheesy Pumpkin Pasta Bake Recipe FAQs
What type of pasta works best for this bake?
I recommend using mezzi rigatoni, shells, ziti, fusilli, or farfalle for the best texture. These shapes hold the creamy pumpkin tomato sauce really well, ensuring every bite is packed with flavor!
How should leftovers be stored?
Store any leftovers in an airtight container in the fridge for up to 5 days. Just reheat in the oven or microwave until warmed through—this way, your cheesy pumpkin pasta bake with walnut-sage topping stays creamy and delicious!
Can I freeze this pasta bake?
Absolutely! You can freeze portions in airtight containers for up to 3 months. For the best results, thaw overnight in the refrigerator before reheating. Simply cover and reheat in the oven at 350°F (175°C) for about 20-25 minutes, adding a splash of vegetable broth if it seems dry.
What if my sauce appears too thick?
If your sauce ends up thicker than desired, just stir in a little more vegetable broth until you reach your desired consistency. Continuously mixing will help it blend smoothly. Alternatively, if you want it creamier, consider adding a splash of heavy cream or more cheese to enrich it even further!
Are there any dietary considerations for this recipe?
Yes! This recipe is vegetarian-friendly, but if you have any nut allergies, you can easily substitute walnuts with pumpkin seeds or omit them entirely. Additionally, you can make it vegan by using nutritional yeast instead of Parmesan and opting for vegan cheese alternatives.
Can I make this pasta bake ahead of time?
Certainly! You can prepare the entire pasta bake up to the baking step and refrigerate it unbaked. When ready to serve, just pop it into the preheated oven to bake fresh—this gives you a delightful home-cooked meal when you need it most!
Creamy Pasta Bake with Pumpkin Tomato Sauce for Cozy Nights
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and grease a 13x9-inch baking dish.
- Cook 1 lb. of dry pasta for about 2 minutes less than the package instructions recommend.
- Melt 2 tablespoons of butter in a skillet and add 1/2 cup of finely chopped walnuts and 2 tablespoons of finely chopped fresh sage leaves. Sauté for about 5 minutes until toasted.
- Using the same skillet, heat 2 tablespoons of extra-virgin olive oil, then add 8 oz. of sliced cremini mushrooms and 1 finely chopped yellow onion. Sauté for 7-8 minutes.
- Stir in 1/4 cup of tomato paste, 4 minced garlic cloves, and 1/2 teaspoon of crushed red pepper flakes. Cook for 2-3 minutes.
- Add 3 to 4 handfuls of fresh baby spinach, 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg. Stir well.
- Pour in 3 cups of vegetable broth and add 1 (15-oz.) can of pumpkin purée, 1/2 cup of grated Parmesan cheese, and 3/4 cup of grated fontina cheese. Stir until smooth.
- Toss the cooked pasta into the skillet, making sure it is coated in the creamy sauce.
- Transfer the pasta mixture into the greased baking dish and sprinkle with the remaining 3/4 cup of grated fontina cheese and the walnut-sage mixture.
- Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10-15 minutes.
