Pasta Bake with Pumpkin Tomato Sauce – 7 Must-Try Tips

When the weather cools down and sweater season rolls in, there’s nothing quite like a bubbling Pasta Bake with Pumpkin Tomato Sauce to warm your soul and fill your kitchen with the comforting scents of fall. This dish isn’t just cozy—it’s a love letter to autumn, packed with creamy pumpkin, earthy herbs, savory mushrooms, and two dreamy cheeses that melt right into a sauce that’s practically begging to be devoured.

Whether you’re feeding picky eaters, hosting a girls’ night, or just looking to jazz up a weeknight dinner, this pasta bake is your golden ticket. Trust me—once that walnut-sage topping hits the oven, your house will smell like Thanksgiving decided to move in.

Why You’ll Love This Pasta Bake with Pumpkin Tomato Sauce

• Fast enough for weeknights, impressive enough for guests.
• Creamy pumpkin meets rich tomato—hello, flavor fusion!
• No weird ingredients—just pantry staples with a cozy twist.
• That walnut-sage topping? Oh girl, don’t even think about skipping it.

This pasta bake is hearty without being heavy, and it has the kind of warm, satisfying flavor that feels like a hug in a casserole dish. Plus, if you’ve got little ones or veggie-skeptical spouses, this is a sneaky way to pack in some greens and mushrooms without raising eyebrows.

Ingredients You’ll Need

Here’s what makes this pasta bake sing:

• Pumpkin Puree (15-oz. can – NOT pumpkin pie filling): smooth, creamy, full of fall feels. I swear by Libby’s—it’s the Beyoncé of canned pumpkin.
• Pasta: Mezza rigatoni is my fave, but shells, ziti, farfalle, or fusilli work too. Just no spaghetti, please—we want sauce in every bite!
• Tomato Paste: Cook it down until brick red—this is the magic that brings all the umami.
• Veggies: Cremini mushrooms for a “meaty” bite, and either baby spinach or chopped kale for color and nutrients.
• Broth: Veggie broth for a full vegetarian dish, but chicken or bone broth also work if that’s what’s in your pantry.
• Herbs & Spices: Fresh sage, dried rosemary, red pepper flakes, and a whisper of nutmeg.
• Cheese: Parmesan (or Pecorino Romano) + shredded fontina (or Gruyère if you like a little more attitude).
• Walnuts + Butter + Sage: The holy grail of crunchy, buttery topping bliss.

Step-by-Step: How to Make This Fall Pasta Bake

Step 1: Boil the Pasta

Bring a big pot of salted water to a boil. Cook pasta until about 2 minutes shy of al dente—it’ll finish in the oven. Drain and set aside.

Pro tip: You want it slightly undercooked so it doesn’t turn mushy later. Think “firm with promise.”

Step 2: Toast the Walnut-Sage Topping

Melt 2 Tbsp of butter in a skillet over medium heat. Add chopped walnuts and fresh sage, and cook about 5 minutes, until golden and fragrant. Sprinkle with a little salt and set aside.

This step smells like grandma’s kitchen in October. You’ll want to bottle it.

Step 3: Sauté the Veggies

In the same skillet, heat 2 Tbsp olive oil over medium-high. Add chopped mushrooms and onion, and cook for 8 minutes until soft.

Stir in tomato paste, minced garlic, and red pepper flakes. Let that tomato paste cook down until it turns a deep red and starts sticking to the pan—don’t rush it!

Step 4: Add Greens & Seasonings

Add spinach (or kale) in batches, letting it wilt down before adding more. Stir in oregano, salt, pepper, nutmeg, and another teaspoon of chopped sage.

You’re layering flavors like a culinary Beyoncé layering harmonies.

Step 5: Create the Pumpkin Tomato Sauce

Deglaze the pan with vegetable broth (or your broth of choice). Then stir in the pumpkin puree, Parmesan, and shredded fontina. Mix until creamy and luscious.

Add the cooked pasta and stir to coat every piece in that velvety sauce.

Step 6: Assemble & Bake

Pour everything into a greased baking dish. Sprinkle the remaining fontina on top, then finish with the walnut-sage topping.

Cover with foil and bake at 375°F for 15 minutes. Remove foil and bake another 5–10 minutes, until bubbly and golden on top.

Optional (but highly recommended): Finish with an extra sprinkle of Parmesan before serving.

Tips to Make This Even Better

• Make it ahead! You can assemble this a day early, refrigerate, and bake when ready. Just add 5 extra minutes to the baking time.
• Want to go vegan? Swap out the cheese for your favorite plant-based shreds and use oil instead of butter for the topping.
• No walnuts? Try pecans or even pumpkin seeds for a nut-free crunch.
• Need protein? Add cooked Italian chicken sausage or shredded rotisserie chicken to the sauce before baking.

From My Kitchen to Yours

This Pasta Bake with Pumpkin Tomato Sauce became a cold-weather staple in my house after my youngest took one bite and said, “It tastes like cheesy Thanksgiving!” And honestly… she nailed it. I make it whenever we need something comforting but also a little bit fancy—like for Sunday family dinners or when I want leftovers that actually taste better the next day.

Plus, the walnut topping was a happy accident I’ll never skip again. It adds just the right amount of crunch and richness to contrast the creamy sauce.

FAQs About Pasta Bake with Pumpkin Tomato Sauce

Fall in Love with Pasta Again

This Pasta Bake with Pumpkin Tomato Sauce is everything a fall dinner should be—easy, comforting, and bursting with bold, savory flavors that warm you from the inside out. Whether you’re curled up with a glass of wine or wrangling the kids through homework hour, this dish is a hug on a plate.

So go ahead—light a candle, throw on a cozy sweater, and let your oven do the work. Dinner’s about to get delicious.

Ready to try this Pumpkin Pasta Bake? I’d love to see your creations! Follow me On @ChickenMagicRecipes and share the cozy vibes.

More Cozy Dishes You’ll Love

If this Pasta Bake with Pumpkin Tomato Sauce had you swooning, you’re in for a treat. Here are a few more reader-favorite recipes that perfectly pair with the warm, seasonal vibes and comforting ingredients of today’s dish:

• Looking for another hearty, veggie-packed meal? Try the Savory Butternut Squash and Sage Pasta — it’s the ultimate sister dish to our pumpkin pasta bake, packed with cozy fall flavor and herbs.
• Craving something creamy and soul-soothing? Don’t miss the Autumn Wild Rice Soup — it’s a bowl full of warmth and a perfect addition to any chilly day lineup.
• If you loved the mushrooms in this recipe, you must check out the Swiss Mushroom Melt. It’s savory, cheesy, and satisfies every comfort food craving.
• For a sweet and seasonal treat that complements your cozy dinner perfectly, bake up a batch of Pumpkin Cinnamon Roll Muffins. They’re warm, gooey, and a guaranteed crowd-pleaser.

Each of these recipes carries that same Chicken Magic charm—simple steps, familiar ingredients, and a big payoff in flavor. Go ahead and build your own fall feast—because comfort food season is officially in session.

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