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Pasta Bake with Pumpkin Tomato Sauce Recipe

Pasta Bake with Pumpkin Tomato Sauce Recipe
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★★★★★

4.9 from 29 reviews

This hearty Pasta Bake with Pumpkin Tomato Sauce combines tender pasta with a creamy, savory sauce made from pumpkin puree, tomato paste, and a medley of fresh herbs and sautéed vegetables. Toasted walnuts and fresh sage add a delightful crunch and aromatic depth, while a blend of Parmesan and fontina cheeses create a rich, golden topping. Perfectly baked to bubbly, golden perfection, this comforting dish offers a unique twist on traditional pasta bakes, ideal for cozy dinners or feeding a crowd.

Ingredients

Scale

Pasta and Nuts

  • 1 lb. dry pasta of choice (such as 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

Vegetables and 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

Cheeses

  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups grated fontina cheese, divided

Instructions

  1. Preheat and Cook Pasta: Preheat 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 it should still be firm but tender when bitten. Drain the pasta and set aside.
  2. Toast Walnuts and Sage: Melt butter in a large sauté pan over medium heat. Add the chopped walnuts and 1 tablespoon of fresh sage. Cook for 5 minutes until walnuts are toasted and aromatic. Season lightly with salt, then transfer to a bowl and set aside.
  3. Sauté Vegetables: Return the pan to medium heat and add olive oil. Add sliced mushrooms and finely chopped onion. Cook, stirring occasionally, until softened, about 8 minutes.
  4. Build the Sauce: Stir in tomato paste, minced garlic, and crushed red pepper flakes. Cook for 3 to 4 minutes, until the tomato paste caramelizes and darkens to a brick red. Gradually add fresh baby spinach, stirring continuously until the greens have wilted. Add dried oregano, kosher salt, black pepper, ground nutmeg, and the remaining 2 teaspoons of fresh sage. Stir well to combine.
  5. Add Liquids and Cheeses: Pour in vegetable broth and stir to deglaze the pan, lifting any browned bits from the bottom. Add pumpkin purée, grated Parmesan cheese, and 1/2 cup of fontina cheese. Continue stirring until the fontina melts and the sauce becomes smooth. Fold in the cooked pasta, ensuring all noodles are well coated with the sauce.
  6. Assemble and Bake: Transfer the pasta and sauce mixture to a greased 13×9-inch baking dish. Evenly sprinkle the remaining 1 cup of fontina cheese on top, then scatter the toasted walnut-sage mixture over the cheese. Cover the dish with foil and bake for 15 minutes at 375ºF. Remove the foil and bake for an additional 10 minutes until the cheese topping is melted and golden brown.

Notes

  • Choose tubular or ridged pasta shapes like mezzi rigatoni, shells, or ziti to help hold the sauce well.
  • If preferred, substitute walnuts with pecans or omit nuts for a nut-free version.
  • Fresh sage adds a distinctive earthiness; if unavailable, substitute with dried sage at half the amount.
  • For a spicier version, increase the crushed red pepper flakes by a pinch.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated covered to preserve moisture.
  • This recipe is naturally vegetarian but can be made vegan by omitting cheeses or using vegan cheese alternatives.

Nutrition

Keywords: pasta bake, pumpkin sauce, vegetarian pasta, baked pasta recipe, autumn recipes, creamy pumpkin sauce, walnut sage pasta, mushroom pasta bake

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