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Pasta Bake with Pumpkin Tomato Sauce Recipe

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

5.1 from 26 reviews

This comforting Pasta Bake with Pumpkin Tomato Sauce combines tender pasta with a rich, creamy sauce made from pumpkin purée, tomato paste, and a medley of savory ingredients like sautéed mushrooms, garlic, and fresh sage. Topped with a buttery walnut-sage mixture and melted fontina cheese, this vegetarian dish offers a perfect balance of flavors and textures, ideal for cozy dinners or entertaining guests.

Ingredients

Scale

Pasta and Toppings

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

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
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat and cook pasta: Preheat your oven to 375ºF. Bring a large pot of generously salted water to a boil. Add pasta and cook until 2 minutes shy of al dente, ensuring the pasta is still firm but tender enough to bite through. Drain the pasta and set aside.
  2. Toast walnuts and sage: Melt butter in a large sauté pan over medium heat. Add walnuts and 1 tablespoon of fresh chopped sage. Cook for 5 minutes until walnuts are toasted and aromatic. Season with a pinch of salt, then transfer to a bowl.
  3. Sauté mushrooms and onions: Return the pan to medium heat and add olive oil. Add sliced mushrooms and chopped onion, cooking about 8 minutes until soft and fragrant.
  4. Build the sauce base: Stir in tomato paste, minced garlic, and crushed red pepper flakes. Cook for 3 to 4 minutes until the tomato paste caramelizes and turns a brick red color.
  5. Add greens and seasonings: Gradually add spinach, stirring continuously until wilted. Mix in dried oregano, kosher salt, black pepper, ground nutmeg, and the remaining 2 teaspoons of fresh sage.
  6. Finish the pumpkin tomato sauce: Pour in the vegetable broth, scraping the pan to release any browned bits. Stir in pumpkin purée, grated Parmesan, and 1/2 cup fontina cheese, stirring until the fontina melts and the sauce is smooth.
  7. Combine pasta with sauce: Add the cooked pasta to the sauce, stirring until all noodles are well-coated.
  8. Assemble and bake: Transfer the mixture to a greased 13×9-inch baking dish. Sprinkle the remaining fontina cheese over the top, then evenly distribute the buttery walnut-sage mixture. Cover with foil and bake for 15 minutes at 375ºF.
  9. Bake uncovered: Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden brown.

Notes

  • To Store: Refrigerate leftovers in an airtight container for up to 5 days.
  • To Freeze: Freeze cooled pasta in airtight containers or freezer bags for up to 3 months.
  • To Reheat: Thaw overnight in the refrigerator if frozen. Reheat single servings in the microwave with a splash of broth or warm the casserole in a 350ºF oven until heated through.

Nutrition

Keywords: pasta bake, pumpkin sauce, vegetarian pasta, baked pasta, pumpkin tomato sauce, comfort food, fall recipes

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