Pasta Bake with Pumpkin Tomato Sauce Recipe

If you’re looking to cozy up with a comforting dish that’s bursting with rich, autumnal flavors, the Pasta Bake with Pumpkin Tomato Sauce is going to be your new favorite go-to. This hearty bake combines tender pasta enveloped in a creamy, luscious sauce made from pumpkin purée and tomato paste, all enhanced with earthy mushrooms, a fragrant touch of sage, and a zing of spice. It’s the kind of recipe that feels like a warm hug on a plate, perfect for chilly evenings or whenever you crave something satisfying yet vibrant. The layers of textures and flavors—from the toasted walnuts to the melted fontina cheese—make this pasta bake an absolute showstopper in your kitchen.

Ingredients You’ll Need

Gathering these simple yet essential ingredients is what brings the magic to life in this Pasta Bake with Pumpkin Tomato Sauce. Each element plays a vital role in balancing the richness, texture, and depth of flavor, ensuring every bite is perfectly harmonious.

• 1 lb. dry pasta of choice: Pick tubular or shaped pasta like mezzi rigatoni, shells, or farfalle to catch the sauce beautifully in every nook.
• 2 Tbsp. butter: Adds a silky richness and helps toast the walnuts for a toasty crunch.
• 1/2 cup finely chopped walnuts: Brings an inviting crunch and nutty aroma to the dish.
• 1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves: Sage infuses the sauce with a woodsy, herbaceous lift that complements the pumpkin perfectly.
• 2 Tbsp. extra-virgin olive oil: For sautéing and bringing out the natural sweetness of onions and mushrooms.
• 8 oz. cremini mushrooms, sliced: Adds earthiness and meaty texture that balances the creamy sauce.
• 1 yellow onion, finely chopped: Builds a flavorful base with natural sweetness once cooked down.
• 1/4 cup tomato paste: Contributes a rich, concentrated tomato depth that melds beautifully with pumpkin.
• 4 garlic cloves, minced: Infuses the sauce with aromatic warmth and a slight kick.
• 1/2 tsp. crushed red pepper flakes: Adds just enough heat to make the flavors pop without overpowering.
• 3 to 4 handfuls fresh baby spinach: Adds freshness, color, and a tender green bite.
• 1 tsp. dried oregano: Offers a subtle Mediterranean herb note that enhances both tomato and pumpkin.
• 1 tsp. kosher salt: Balances all flavors and heightens their natural profiles.
• 1/2 tsp. black pepper: Adds subtle spice to round out the sauce.
• 1/4 tsp. ground nutmeg: A secret spice that brings out the sweetness in pumpkin and deepens the sauce complexity.
• 3 cups vegetable broth: Creates a smooth, comforting sauce base for the pasta to soak up.
• 1 (15-oz.) can pumpkin purée: The star ingredient that lends creaminess and that unmistakable pumpkin flavor.
• 1/2 cup grated Parmesan cheese: Introduces a salty, nutty character that complements the pumpkin tomato blend.
• 1 1/2 cups grated fontina cheese, divided: Melts beautifully to give the pasta bake that irresistible gooey top and smooth sauce.

How to Make Pasta Bake with Pumpkin Tomato Sauce

Step 1: Prepare the Pasta

Start by preheating your oven to 375ºF and bringing a large pot of generously salted water to a boil. Add your chosen pasta and cook it until just shy of al dente—about two minutes less than package instructions—so it finishes perfectly in the oven without becoming mushy. Drain and set the pasta aside; this will ensure the noodles fully absorb the luscious pumpkin tomato sauce during baking.

Step 2: Toast the Walnuts and Sage

In a large sauté pan, melt the butter over medium heat. Toss in the chopped walnuts and 1 tablespoon of fresh sage, cooking them for about 5 minutes until the walnuts are toasty and fragrant. This step is crucial because it releases the bold nutty flavor and infuses the butter with that signature sage aroma, which will later add a delightful crispy topping. Season lightly with salt and transfer the mixture to a bowl to keep warm.

Step 3: Sauté Mushrooms and Onion

Return the sauté pan to the stove and add olive oil. Sauté sliced cremini mushrooms and finely chopped onion over medium heat until softened and yielding, about 8 minutes. This combination builds a savory foundation, adding depth and subtle sweetness, while the mushrooms’ earthiness perfectly harmonizes with pumpkin’s mild flavor.

Step 4: Build the Sauce

Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook for 3 to 4 minutes until the tomato paste begins to caramelize and deepen in color to brick red, unlocking a rich umami taste. Add your fresh baby spinach gradually, stirring continuously until the greens have completely wilted. Then season with dried oregano, salt, black pepper, nutmeg, and the remaining 2 teaspoons of fresh sage for a well-rounded, aromatic sauce.

Step 5: Combine Broth, Pumpkin, and Cheese

Pour in the vegetable broth, stirring well to scrape up any flavorful browned bits from the pan for extra depth. Mix in the pumpkin purée, grated Parmesan, and half a cup of fontina cheese, stirring until the fontina melts into a silky, smooth sauce. This is where the cozy creaminess really takes shape, binding all those autumn ingredients together beautifully.

Step 6: Bring It All Together and Bake

Add the drained pasta into the sauce and stir thoroughly to coat every piece. Transfer the pasta mixture into a greased 13×9-inch baking dish. Sprinkle the remaining fontina cheese evenly over the top, followed by the buttery walnut-sage mixture. Cover with foil and bake for 15 minutes at 375ºF, then uncover and continue baking for an additional 10 minutes until the cheese is bubbling, melted, and golden brown on top. This final bake not only melds flavors but creates that irresistible crispy crust everyone loves in a baked pasta dish.

How to Serve Pasta Bake with Pumpkin Tomato Sauce

Garnishes

To elevate this Pasta Bake with Pumpkin Tomato Sauce even further, consider a scattering of fresh sage leaves or a light sprinkle of toasted walnuts right before serving. A bright drizzle of good-quality extra-virgin olive oil or a dusting of extra Parmesan cheese adds a lovely finishing touch and extra flavor dimension.

Side Dishes

This hearty pasta bake pairs wonderfully with crisp green salads, such as arugula tossed with lemon vinaigrette, to cut through the richness. Roasted seasonal vegetables or garlicky sautéed greens also complement the warm, comforting notes of this dish beautifully, creating a wholesome and balanced meal.

Creative Ways to Present

Serve this Pasta Bake with Pumpkin Tomato Sauce in individual ramekins for an elegant presentation at dinner parties, or scoop into wide shallow bowls to showcase the bubbles and golden cheese crust. Adding a sprig of sage or a small wedge of crusty bread on the side not only looks inviting but enhances the entire dining experience.

Make Ahead and Storage

Storing Leftovers

This pasta bake is fantastic for leftovers and can be stored in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen and meld even more after sitting, making the next meal just as delicious, if not better.

Freezing

You can freeze the cooled Pasta Bake with Pumpkin Tomato Sauce by placing it in a freezer-safe container or ziptop bag for up to 3 months. This makes for a perfect make-ahead meal that’s ready to comfort you on a busy day.

Reheating

To reheat, thaw overnight in the refrigerator if frozen. Warm single servings in the microwave with a splash of broth or water to keep the pasta moist. Alternatively, reheat the entire dish in a 350ºF oven until warmed through, which helps maintain that delicious baked texture and gooey cheese topping.

FAQs

Can I use a different type of cheese in this recipe?

Absolutely! While fontina adds great meltiness and Parmesan brings salty nuttiness, you can substitute with mozzarella, gouda, or even a sharp cheddar for different flavor profiles that still work wonderfully with the pumpkin tomato sauce.

Is it possible to make this recipe vegan?

Yes, you can make this vegan by using plant-based butter, dairy-free cheese alternatives, and ensuring your vegetable broth is vegan-friendly. The flavors still shine through beautifully, making it just as comforting.

Can I prepare this dish ahead of time before baking?

Definitely! Prepare the entire pasta and sauce mixture, assemble in a baking dish, then cover and refrigerate overnight. When ready, bake as directed, adding a few extra minutes to heat through if coming straight from the fridge.

What pasta shape works best for this bake?

Tubular or shaped pasta like mezzi rigatoni, shells, fusilli, or farfalle are ideal since their curves and tubes hold onto the creamy pumpkin tomato sauce, ensuring each bite is loaded with flavor.

How spicy is this dish with the red pepper flakes?

The crushed red pepper flakes add a gentle warmth that complements without overpowering. If you prefer less heat, simply reduce or omit the flakes to suit your taste.

Final Thoughts

This Pasta Bake with Pumpkin Tomato Sauce is a true celebration of cozy, wholesome flavors that feel both indulgent and nourishing. Whether you’re cooking for a casual weeknight dinner or looking to impress guests with something unique and delicious, this recipe hits all the right notes. I can’t wait for you to give it a try and savor the heartwarming goodness that only a dish like this can bring to your table.

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