As the leaves begin to change and the air turns crisp, my kitchen transforms into a cozy haven filled with comforting aromas. One dish that warms my heart and nurtures my soul is this Creamy Cheesy Pumpkin Pasta Bake with Mushrooms and Spinach. This delectable pasta bake features a velvety pumpkin tomato sauce, earthy mushrooms, and vibrant spinach, making it a perfect vegetarian comfort food for fall. Not only does it come together quickly, but it also cleverly incorporates a medley of nutritious veggies, making it a family-friendly meal that everyone will love. Ready to indulge in this creamy goodness? Let’s dive into the recipe! Why Is This Pasta Bake Special? Comforting Simplicity: This recipe is perfect for home cooks of all skill levels, requiring minimal prep and straightforward steps to achieve a deliciously creamy result. Nutrient-Packed Goodness: With both spinach and mushrooms, each serving is a delightful way to sneak in those essential veggies, making it a nutritious choice for the whole family. Versatile Ingredients: Feel free to switch up your pasta or cheese! Whether you prefer fusilli, ziti, or a different blend of cheeses, this pasta bake adapts beautifully to your tastes. Heartwarming Aroma: As it bakes, your kitchen will fill with a heavenly aroma that lets everyone know something special is on the way. Make-Ahead Convenience: You can assemble this dish ahead of time, popping it in the fridge to bake later—ideal for busy weeknights! Check out this quick tip for easy meal prep with Cajun Chicken Pasta. Pasta Bake with Pumpkin Tomato Sauce • Get ready to savor this comforting dish! For the Pasta Dry Pasta (1 lb) – Any tubular shape like ziti or fusilli works great for this pasta bake with pumpkin tomato sauce. For the Flavor Base Unsalted Butter (2 Tbsp) – This adds a creamy richness; olive oil is a good vegan alternative. Extra-Virgin Olive Oil (2 Tbsp) – Perfect for sautéing vegetables; feel free to use any cooking oil you have on hand. Yellow Onion (1, finely chopped) – Enhances the flavor profile—red onion or shallots can be swapped in. Cremini Mushrooms (8 oz, sliced) – Their umami flavor elevates this dish; button mushrooms are a great substitute. Garlic Cloves (4, minced) – Fresh garlic adds aroma and depth; garlic powder can be a fallback. Crushed Red Pepper Flakes (1/2 tsp) – Adds a touch of heat; adjust according to spice preference or omit if you like it mild. For the Greens Fresh Baby Spinach (3 to 4 handfuls) – A fresh, nutritious addition that brightens the dish; kale can give a similar effect. Dried Oregano (1 tsp) – Enhances flavor; Italian seasoning can also work well here. For the Sauce Tomato Paste (1/4 cup) – Provides depth and richness; substitutes like crushed tomatoes can be used, just reduce the liquid. Ground Nutmeg (1/4 tsp) – Adds a warm, comforting flavor; use sparingly if substituting with cloves or cinnamon. Vegetable Broth (3 cups) – This adds necessary liquid; chicken broth works for those not sticking to vegetarian options. Pumpkin Purée (1 can, 15 oz) – The star of this dish for creaminess and taste; squash purée could also be used. For the Cheesy Topping Grated Parmesan Cheese (1/2 cup) – Adds a sharp, creamy note that complements the pumpkin; nutritional yeast could serve as a vegan alternative. Grated Fontina Cheese (1 1/2 cups, divided) – Melty and creamy goodness; feel free to use mozzarella or Gruyère if that’s what you have. For the Crunchy Finish Walnuts (1/2 cup, finely chopped) – Adds a delightful crunch; you can easily swap in pecans or almonds for variety. Fresh Sage (1 Tbsp plus 2 tsp, finely chopped) – This herb lends aromatic notes; use dried sage in a pinch, but remember to reduce the quantity. Creating this delightful Pasta Bake with Pumpkin Tomato Sauce is just a step away—gather your ingredients and let’s get cooking! Step‑by‑Step Instructions for Cheesy Pumpkin Pasta Bake Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C). This will ensure a perfectly cooked cheesy pumpkin pasta bake with a beautiful golden top once assembled. While the oven heats, gather your ingredients and cookware, ensuring everything is at hand for a smooth cooking experience. Step 2: Cook the Pasta Bring a large pot of salted water to a boil, and add your choice of dry pasta. Cook until it’s just 2 minutes shy of al dente, which will allow it to finish cooking in the oven. Once done, drain the pasta and set it aside in a large mixing bowl, ready to mingle with the creamy pumpkin sauce. Step 3: Toast the Walnuts and Sage In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add ½ cup of finely chopped walnuts and 1 tablespoon of chopped fresh sage. Toast the mixture for about 5 minutes until fragrant and golden, then transfer it to a bowl or plate to cool, preserving those lovely flavors for later. Step 4: Sauté Onions and Mushrooms In the same skillet, add 2 tablespoons of extra-virgin olive oil. Toss in 1 finely chopped yellow onion and 8 ounces of sliced cremini mushrooms. Sauté these ingredients for about 8 minutes, stirring occasionally, until the onions are translucent and the mushrooms are soft. The aroma of these sautéed veggies will set the comforting tone for your pasta bake. Step 5: Combine Tomato Paste and Garlic Now it’s time to deepen the flavor profile! Stir in ¼ cup of tomato paste, 4 minced garlic cloves, and ½ teaspoon of crushed red pepper flakes. Cook this mixture for about 3 to 4 minutes until the tomato paste turns a vibrant brick red, stirring often to prevent sticking. This sauce serves as the flavorful foundation for your cheesy pumpkin pasta bake. Step 6: Wilt the Spinach and Season Add 3 to 4 handfuls of fresh baby spinach to the skillet in batches, stirring until wilted. Season the mixture with 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and ¼ teaspoon of ground nutmeg. This combination adds depth and warmth, ensuring each bite of the pasta bake is rich in flavor. Step 7: Make the Creamy Sauce Pour in 3 cups of vegetable broth and stir in 1 can (15 oz) of pumpkin purée. Next, add ½ cup of grated Parmesan cheese and ¾ cup of grated fontina cheese (reserve the remainder for topping). Stir everything until smooth and heated through, creating a luscious, creamy sauce for your pasta bake. Step 8: Mix in the Pasta Gently fold the cooked pasta into the creamy pumpkin sauce until thoroughly coated. Make sure every piece of pasta is enveloped in this delightful mixture, creating a homely dish that combines all the textures and flavors of your cheesy pumpkin pasta bake. Step 9: Transfer to Baking Dish Carefully transfer the pasta mixture to a greased baking dish, spreading it evenly. Sprinkle the remaining ¾ cup of grated fontina cheese on top, followed by the toasted walnut-sage mixture. This layer will create a beautifully crispy topping during baking, enhancing the dish’s overall texture. Step 10: Bake the Pasta Bake Cover your baking dish with aluminum foil and place it in the preheated oven. Bake for 15 minutes before uncovering it, allowing the top to crisp up. Then, bake uncovered for an additional 10 minutes, until the top is golden and bubbly, filling your kitchen with delightful aromas that signal a meal wonderfully made. What to Serve with Cheesy Pumpkin Pasta Bake As the cozy aromas of this creamy dish fill your home, complementing sides can elevate your meal into a comforting feast. Side Salad: A crisp, fresh side salad with mixed greens and a light vinaigrette balances the richness of the pasta bake beautifully. The bright flavors add an extra layer of joy to the meal. Roasted Brussels Sprouts: Tender roasted Brussels sprouts with a hint of balsamic glaze bring bitterness and sweetness, providing a wonderful contrast to the creamy pumpkin tomato sauce. Garlic Bread: Warm, crusty garlic bread offers a satisfying crunch, perfect for scooping up any leftover cheesy goodness from your pasta bake. It truly satisfies those carb cravings! Grilled Vegetables: Seasonal grilled veggies add a touch of earthiness and vibrant colors to your plate, enhancing the meal’s overall appeal. Chardonnay: A crisp Chardonnay brings out the dish’s creamy notes and complements the pumpkin’s natural sweetness, making for an excellent pairing. Pumpkin Spice Dessert: End your meal on a sweet note with a pumpkin spice dessert, like a tart or cake, to keep the cozy autumn vibes flowing. The flavors will tie everything together in a delightful way. Make Ahead Options These Cheesy Pumpkin Pasta Bake components are ideal for meal prep lovers! You can prepare the creamy pumpkin sauce (steps 5-7) up to 24 hours in advance. Simply store it in an airtight container in the refrigerator to maintain its freshness. Additionally, you can cook your pasta and sauté the vegetables (steps 2-4) up to 3 days ahead of time, keeping everything refrigerated until you’re ready to combine. When it’s time to serve, mix the prepped ingredients together, transfer to the baking dish, and follow the final baking instructions (steps 9-10) for just-as-delicious results! This advance preparation not only saves time but makes weeknight dinners effortless and comforting. Expert Tips for Cheesy Pumpkin Pasta Bake Cook Pasta Carefully: Ensure the pasta is al dente; it will continue to cook in the oven, so slightly undercook it for the best texture. Toast with Care: Toast walnuts gently to enhance their flavor. Be cautious not to overcook, as this can lead to bitterness, ruining the crunch of your pasta bake with pumpkin tomato sauce. Stir Regularly: While preparing the sauce, stir frequently. This prevents burning and helps maintain a smooth, creamy consistency throughout your cheesy pumpkin pasta bake. Make Ahead: Assemble the dish a day ahead and store it in the fridge. Just bake it when you’re ready for an easy, comforting dinner! Customize It: Feel free to swap out ingredients, like using different cheeses or additional veggies, to make the dish your own while still enjoying the comforting essence of this pasta bake. How to Store and Freeze Cheesy Pumpkin Pasta Bake Fridge: Store leftover cheesy pumpkin pasta bake in an airtight container for up to 5 days. This ensures it stays fresh and delicious for your weekday meals! Freezer: For longer storage, freeze the cooled pasta bake in a freezer-safe container for up to 3 months. This makes for a convenient meal option whenever you need a quick fix. Thawing: When you’re ready to enjoy again, thaw the pasta bake overnight in the fridge. This gentle method helps maintain the creamy texture and flavor. Reheating: Reheat individual servings in the microwave or oven until heated through. If baking, cover it with foil to retain moisture and prevent the cheese from burning. Variations for Pasta Bake with Pumpkin Tomato Sauce Feel free to make this recipe your own, adding your favorite ingredients and making delicious swaps along the way. Whole Grain Pasta: Choose whole grain or lentil pasta for a healthier, fiber-rich alternative. It’s a delightful twist that complements the creamy sauce beautifully. Protein Boost: Incorporate cooked protein like chicken or turkey for an even heartier dish. This adds a satisfying element that makes it a complete meal. Vegetable Medley: Toss in colorful vegetables like bell peppers, zucchini, or squash to elevate nutrition and flavor. The more veggies, the merrier! Spice It Up: Add crushed red pepper flakes to your desired heat level, or experiment with spicy sausage for a flavor-packed kick. Cheese Variety: Experiment with different cheeses! Swap out fontina for gouda or use a mix of mozzarella and cheddar for diverse flavors. Nut-Free Option: For a nut allergy-friendly version, simply skip the walnuts and consider using crispy fried onions for that crunchy finish instead. Vegan Swap: Replace all dairy with plant-based alternatives such as nutritional yeast instead of cheese and cashew cream for a rich sauce. Herbal Twist: Fresh herbs like thyme, basil, or rosemary can add a refreshing flavor boost. Just a sprinkle brings a new dimension to your pasta bake. Don’t miss out on pairing this meal with a comforting Creamy Cajun Crab Pasta or an easy Spinach Mushroom Pasta for a well-rounded dinner experience! Cheesy Pumpkin Pasta Bake Recipe FAQs What type of pasta works best for this dish? You can use any tubular pasta you have on hand, such as ziti, fusilli, or farfalle. I often opt for whole grain or lentil pasta for extra nutrition. Just remember to cook the pasta until it’s 2 minutes shy of al dente to ensure it can absorb the delicious pumpkin tomato sauce without becoming mushy! How should I store leftovers? Store any remaining cheesy pumpkin pasta bake in an airtight container in the fridge for up to 5 days. This keeps it fresh and ready for a quick meal anytime. Simply reheat individual portions in the microwave or oven when you’re ready to enjoy it again. Can I freeze this pasta bake? Absolutely! You can freeze the cooled cheesy pumpkin pasta bake in a freezer-safe container for up to 3 months. To freeze, make sure it’s completely cooled, then cover it tightly to avoid freezer burn. When you’re ready to eat, thaw it overnight in the fridge before reheating. What should I do if my sauce is too thick? If you find your sauce has thickened more than you’d like, feel free to add a splash of vegetable broth or even a bit of milk to loosen it. Stir in gradually while heating until the desired consistency is achieved. This will keep your cheesy pumpkin pasta bake creamy and delightful! Are there any dietary considerations for allergies or pets? If you’re catering to dietary restrictions, consider using gluten-free pasta and checking labels for any potential allergens, like nuts or dairy. It’s important to remember that some ingredients, like garlic, can be harmful to pets. If you’re sharing your meals with furry friends, always prioritize their safety! Can I prepare this dish ahead of time? Yes, you can assemble the entire cheesy pumpkin pasta bake and store it in the refrigerator, covered, for up to 24 hours before baking. This is a fantastic option for busy weeknights, allowing you to pop it in the oven for a warm, comforting meal with minimal fuss! Cozy Pasta Bake with Pumpkin Tomato Sauce for Fall Comfort This Pasta Bake with Pumpkin Tomato Sauce is a perfect vegetarian comfort food for fall, featuring creamy pumpkin sauce, earthy mushrooms, and fresh spinach. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 30 minutes minsTotal Time 50 minutes mins Servings: 6 servingsCourse: DinnerCuisine: VegetarianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta1 lb Dry Pasta Any tubular shape like ziti or fusilliFor the Flavor Base2 Tbsp Unsalted Butter Or olive oil as a vegan alternative2 Tbsp Extra-Virgin Olive Oil Any cooking oil can be used1 Yellow Onion Finely chopped8 oz Cremini Mushrooms Sliced4 Garlic Cloves Minced1/2 tsp Crushed Red Pepper Flakes Adjust to tasteFor the Greens3 to 4 handfuls Fresh Baby Spinach Or kale1 tsp Dried Oregano Or Italian seasoningFor the Sauce1/4 cup Tomato Paste Or crushed tomatoes1/4 tsp Ground Nutmeg Use sparingly if substituting3 cups Vegetable Broth Can use chicken broth1 can Pumpkin Purée 15 ozFor the Cheesy Topping1/2 cup Grated Parmesan Cheese Nutritional yeast as a vegan alternative1 1/2 cups Grated Fontina Cheese Divided for toppingFor the Crunchy Finish1/2 cup Walnuts Finely chopped1 Tbsp plus 2 tsp Fresh Sage Finely chopped Equipment Large PotLarge Skilletbaking dishMixing bowl Method Step-by-Step InstructionsPreheat your oven to 375°F (190°C). Gather your ingredients and cookware.Bring a large pot of salted water to a boil and cook the dry pasta until 2 minutes shy of al dente. Drain and set aside.Melt 2 tablespoons of butter in a skillet. Toast the walnuts and sage for about 5 minutes.Add the olive oil, onion, and mushrooms to the skillet. Sauté for about 8 minutes.Stir in the tomato paste, garlic, and red pepper flakes. Cook until the paste is vibrant.Add spinach, oregano, salt, pepper, and nutmeg to the skillet until wilted.Pour in the vegetable broth and stir in the pumpkin purée. Add cheeses and heat until smooth.Fold the cooked pasta into the creamy pumpkin sauce until fully coated.Transfer to a greased baking dish, top with remaining fontina cheese and walnut-sage mixture.Cover with foil and bake for 15 minutes, then uncover and bake for another 10 until golden and bubbly. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 3mg NotesStore leftovers in an airtight container for up to 5 days, or freeze for up to 3 months. Thaw overnight before reheating. Tried this recipe?Let us know how it was!
