Description
This cozy Pasta Bake with Pumpkin Tomato Sauce is a fall comfort food masterpiece. Creamy pumpkin, savory tomato paste, mushrooms, greens, and two dreamy cheeses are baked to golden perfection and topped with a buttery walnut-sage crunch. It’s the ultimate make-ahead dinner for chilly nights, potlucks, or holiday gatherings.
Ingredients
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1 (15-oz.) can pumpkin puree (not pie filling)
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1 lb pasta (Mezza rigatoni, ziti, shells, fusilli, or farfalle)
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2 tbsp olive oil
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1 small yellow onion, diced
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8 oz cremini mushrooms, sliced
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3 tbsp tomato paste
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3 cloves garlic, minced
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½ tsp red pepper flakes (optional)
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3 cups fresh baby spinach or 2 cups chopped lacinato kale
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½ tsp dried oregano
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Salt and black pepper, to taste
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⅛ tsp ground nutmeg
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1 tsp fresh sage, finely chopped
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¾ cup vegetable broth (or chicken broth)
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½ cup grated Parmesan or Pecorino Romano
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1 ½ cups shredded fontina (or Gruyère), divided
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2 tbsp unsalted butter
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½ cup chopped walnuts
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6–8 whole fresh sage leaves (for topping)
Instructions
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Boil the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta until 2 minutes shy of al dente. Drain and set aside. -
Make the Walnut-Sage Topping:
In a skillet, melt butter over medium heat. Add chopped walnuts and whole sage leaves. Cook for about 5 minutes, until toasted and aromatic. Transfer to a bowl and set aside. -
Sauté the Aromatics:
In the same pan, heat olive oil over medium-high. Add mushrooms and onions; sauté for 8 minutes until soft. Stir in tomato paste, garlic, and red pepper flakes. Cook for 4–5 minutes until the paste turns brick red. -
Add Greens & Seasonings:
Add spinach in batches, stirring until wilted. Season with oregano, nutmeg, chopped sage, salt, and pepper. -
Make the Sauce:
Deglaze with broth. Stir in pumpkin puree, Parmesan, and 1 cup of fontina. Mix until cheese melts and sauce is creamy. Add cooked pasta and toss to coat. -
Bake the Pasta:
Pour mixture into a greased 9×13-inch baking dish. Top with remaining fontina and walnut-sage topping. Cover with foil and bake at 375°F for 15 minutes. Uncover and bake an additional 5–10 minutes until bubbly and golden. -
Serve and Enjoy!
Optionally garnish with extra Parmesan and fresh sage before serving.
Notes
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Make-Ahead Friendly: Assemble the bake the day before, refrigerate, and bake before serving.
Vegan Option: Use dairy-free cheeses and vegan butter.
Nut-Free Alternative: Swap walnuts with toasted pumpkin seeds or omit entirely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg