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Pasta Bake with Pumpkin Tomato Sauce

Creamy Pasta Bake with Pumpkin Tomato Sauce for Cozy Nights

Enjoy this delightful Pasta Bake with Pumpkin Tomato Sauce, perfect for cozy evenings and packed with nutritious ingredients.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

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.
  • 2 Tbsp extra-virgin olive oil Ideal for sautéing.
  • 8 oz cremini mushrooms Offers umami flavor.
  • 1 whole yellow onion Finely chopped.
  • 4 cloves garlic Minced.
  • 1/4 cup tomato paste Enhances sauce.
  • 1 can (15-oz) pumpkin purée Pure pumpkin, not pie filling.
  • 3 cups vegetable broth Chicken broth can be used for non-vegetarians.
  • 1 tsp dried oregano Adds herby flavor.
  • 1 tsp kosher salt Essential for flavor.
  • 1/2 tsp black pepper Provides heat.
  • 1/4 tsp ground nutmeg Optional.
For the Cheesy Goodness
  • 1/2 cup grated Parmesan cheese Offers creamy flavor.
  • 1 1/2 cups grated fontina cheese Divided.
For the Crunchy Topping
  • 1/2 cup finely chopped walnuts Adds crunch.
  • 2 Tbsp finely chopped fresh sage leaves Infuses earthy notes.
For Vegetables
  • 3 to 4 handfuls fresh baby spinach Boosts nutrients.
  • 1/2 tsp crushed red pepper flakes Adds heat.

Equipment

  • Baking Dish
  • Skillet
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 13x9-inch baking dish.
  2. Cook 1 lb. of dry pasta for about 2 minutes less than the package instructions recommend.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Toss the cooked pasta into the skillet, making sure it is coated in the creamy sauce.
  9. 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.
  10. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10-15 minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 6000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days. Freeze portions for up to 3 months.

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