As the leaves begin to crunch underfoot and the air turns crisp, I find myself craving all things cozy and comforting. That’s when my Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping became a staple in my kitchen. This dish is a heartwarming blend of creamy pumpkin tomato sauce, sautéed mushrooms, and vibrant spinach, all tucked beneath a crispy, buttery layer of walnuts and sage. Not only does it embrace the essence of fall, but it also provides a nutritious twist with sneaky veggies. Plus, it’s the perfect crowd-pleaser—ideal for family gatherings or casual weeknight dinners. Are you ready to warm your heart and home with this delightful recipe? Let’s dive in! Why is this pasta bake irresistible? Comforting, Cozy Flavors: This Cheesy Pumpkin Pasta Bake brings together rich, creamy pumpkin and savory tomato sauce for a warming dish that’s perfect for fall. Nutrient-Packed Goodness: With fresh spinach, earthy mushrooms, and walnuts, every bite is bursting with hidden nutrients, making it a wholesome meal for everyone. Easy Adaptability: Feel free to swap pasta types or experiment with different cheeses, creating a unique twist that suits your taste—like using Spaghetti with Pumpkin Sauce for a change! Crowd-Pleaser Appeal: Perfect for family gatherings or cozy weeknight dinners, this pasta bake is sure to impress your guests and satisfy even the pickiest eaters. Make-Ahead Convenience: Save time by preparing it in advance and popping it in the oven when you’re ready, making it an ideal choice for busy days! Pumpkin Pasta Bake Ingredients For the Pasta • 1 lb. dry pasta – Provides structure for the bake; try mezzi rigatoni or ziti for fun shapes. For the Walnut-Sage Topping • 2 Tbsp. butter – Adds richness; olive oil works as a dairy-free substitute. • 1/2 cup finely chopped walnuts – Offers a crunchy, nutty flavor; consider pecans for a different taste. • 1 Tbsp. + 2 tsp. finely chopped fresh sage – Provides an aromatic flair; dried sage is a substitute in a pinch. For the Vegetables • 2 Tbsp. extra-virgin olive oil – Used for sautéing; avocado oil can be a neutral alternative. • 8 oz. cremini mushrooms, sliced – Adds earthy depth; switch to button mushrooms if desired. • 1 yellow onion, finely chopped – Supplies sweetness; shallots make a delicate swap. • 4 garlic cloves, minced – Essential for flavor; fresh is best, but garlic powder can work in a bind. • 3 to 4 handfuls fresh baby spinach – Sneaks extra nutrients into each bite; kale is a great alternative. For the Sauce • 1/4 cup tomato paste – Deepens color and flavor; canned diced tomatoes are a chunkier option. • 1/2 tsp. crushed red pepper flakes – Adds a hint of heat; omit for a milder dish. • 1 tsp. dried oregano – Boosts herby flavor; Italian seasoning can step in if needed. • 1 tsp. kosher salt – A must for seasoning; adjust to taste. • 1/2 tsp. black pepper – Adds mild heat; freshly ground pepper enhances flavor. • 1/4 tsp. ground nutmeg – Provides warmth; allspice can offer a unique flavor twist. • 3 cups vegetable broth – Creates a flavorful sauce base; low-sodium options reduce salt content. • 1 (15-oz.) can pumpkin purée – The star of the dish, infusing creaminess and rich pumpkin flavor. For the Cheese • 1/2 cup grated Parmesan cheese – Adds sharpness; try Pecorino for a stronger taste. • 1 1/2 cups grated fontina cheese – Creates a gooey texture; opt for mozzarella or a dairy-free cheese for variation. With these ingredients, your Pasta Bake with Pumpkin Tomato Sauce is set to bring delightful warmth and comfort to your dining table! Step‑by‑Step Instructions for Creamy Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C). This ensures that the oven is hot and ready to bake your Cheesy Pumpkin Pasta Bake evenly. Make sure to check that the oven rack is positioned in the center for optimum heat distribution. Step 2: Cook the Pasta In a large pot, bring salted water to a rolling boil. Add your chosen dry pasta and cook until it’s just 2 minutes shy of al dente, usually about 8-10 minutes. Once done, drain the pasta and set it aside, allowing it to cool slightly while you prepare the sauce. Step 3: Prepare the Walnut-Sage Topping In a skillet over medium heat, melt 2 tablespoons of butter. Once melted, add ½ cup of finely chopped walnuts and 1 tablespoon of chopped sage. Sauté for about 5 minutes, stirring often, until the walnuts are fragrant and slightly golden. Transfer this mixture to a bowl and set aside. Step 4: Sauté the Vegetables Using the same skillet, add 2 tablespoons of extra-virgin olive oil. Heat it over medium heat and add 1 finely chopped yellow onion and 8 ounces of sliced cremini mushrooms. Sauté for 8 minutes until the onions are translucent and the mushrooms are tender. Stir in ¼ cup of tomato paste, 4 minced garlic cloves, and ½ teaspoon of crushed red pepper flakes; cook for an additional 4-5 minutes until the tomato paste caramelizes slightly. Step 5: Add Greens & Seasonings Slowly add 3 to 4 handfuls of fresh baby spinach to the skillet, stirring until wilted. Mix in 1 teaspoon each of dried oregano, kosher salt, black pepper, and ¼ teaspoon of ground nutmeg. Pour in 3 cups of vegetable broth to deglaze the skillet, scraping up any brown bits. Then, add 1 (15-oz.) can of pumpkin purée and stir in ½ cup of grated Parmesan cheese and 1 ½ cups of grated fontina cheese until the mixture is smooth and creamy. Step 6: Combine Pasta and Sauce In a large mixing bowl, add the drained pasta to the creamy sauce and stir gently until every piece of pasta is well-coated. This rich and creamy mixture forms the basis of your Cheesy Pumpkin Pasta Bake, ensuring every bite is flavorful. Step 7: Bake the Dish Transfer the pasta mixture into a greased baking dish, smoothing it out evenly. Top with any remaining cheese and the walnut-sage mixture. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 15 minutes, then uncover and bake for an additional 5-10 minutes until the cheese is melted and golden brown on top. Variations & Substitutions for Pasta Bake with Pumpkin Tomato Sauce Feel free to let your culinary imagination run wild with these delightful variations to the Pumpkin Pasta Bake! Pasta Swap: Opt for whole wheat or gluten-free pasta for a healthier option. Each brings its unique flavor, keeping the dish exciting! Cheese Options: Experiment with gouda or smoked provolone for a deeper taste. Their rich flavors add a whole new dimension to your bake. Protein Boost: Stir in cooked ground turkey or lentils for a protein-packed twist. This not only enhances the dish’s heartiness but also makes it more filling. Veggie Delight: Toss in roasted butternut squash or zucchini along with spinach for extra nutrition. Their sweetness blends beautifully with the pumpkin! Creaminess Factor: Replace some of the pumpkin purée with cream cheese or ricotta for an ultra-creamy sauce. It turns your pasta bake into a decadent treat! Herbal Infusion: Add fresh herbs like thyme or basil for a fresh burst of flavor. These herbs lift the dish and bring a hint of garden freshness to every bite. Heat Levels: For a spicy kick, incorporate diced jalapeños or a splash of hot sauce. This adds an exciting zing that might just become your new favorite. Crunchy Topping: Sprinkle some panko breadcrumbs over the walnut-sage layer for added crispiness. This unique texture contrast elevates the comfort factor of your bake! These simple twists ensure that your Pasta Bake with Pumpkin Tomato Sauce remains a go-to favorite, whether it’s enjoyed on a cozy fall night or shared during family gatherings. For a different take on cheesy pasta, consider trying my delightful Cajun Crab Pasta or explore the flavor-packed Garlic Parmesan Chicken Pasta. Happy cooking! Expert Tips for Cheesy Pumpkin Pasta Bake Avoid Overcooking Pasta: Make sure to cook your pasta just shy of al dente. It will continue to cook while baking, preventing a mushy texture. Stir Frequently: When adding spinach to the sauté, stir continuously to ensure even wilting and to incorporate the greens fully into the sauce. Use a Large Baking Dish: Opt for a spacious baking dish to allow for even cooking and to avoid crowding, which can prevent the cheese from browning nicely. Customize with Cheese: Don’t hesitate to experiment with different cheeses in your pumpkin pasta bake, like gouda or cheddar, to add unique flavor twists. Prevent Sogginess: If you have leftover pasta bake, store it properly to maintain its texture. Refrigerate in an airtight container and consume within 5 days. Garnish Ideas: For serving, consider a sprinkle of extra sage or walnuts on top for a fresh touch and added crunch that complements the pumpkin flavor beautifully. Make Ahead Options This Cheesy Pumpkin Pasta Bake is perfect for meal prep enthusiasts! You can prepare the creamy pumpkin sauce, sautéed vegetables, and walnut-sage topping up to 24 hours in advance. Simply allow everything to cool, then store in separate airtight containers in the refrigerator. To maintain quality, ensure that the pasta is cooked just shy of al dente so it won’t become mushy when baked. When you’re ready to enjoy your pasta bake, combine the prepped components and transfer them to a greased baking dish. Bake as directed for a comforting dinner that’s just as delicious without the last-minute rush! What to Serve with Cheesy Pumpkin Pasta Bake As the heartwarming aroma of the Cheesy Pumpkin Pasta Bake fills your kitchen, envision the perfect accompaniments to round out this comforting meal. Mixed Green Salad: A fresh salad with a light vinaigrette contrasts nicely with the creamy pasta, providing a crisp texture and bright flavors. Consider adding sliced apples or dried cranberries for a touch of sweetness. Garlic Bread: Warm, buttery garlic bread offers a satisfying crunch alongside the creamy pasta. It’s perfect for scooping up every last bite of pumpkin goodness. Roasted Vegetables: Seasoned and roasted veggies like Brussels sprouts or butternut squash enhance the meal with earthy flavors while adding vibrant color to your plate. Crispy Brussels Sprouts: With their crunchy exterior and tender inside, crispy Brussels sprouts sprinkle a touch of flavor and nutrition on your table, making for an irresistible side. Red Wine: A glass of robust red wine, like Pinot Noir, beautifully complements the richness of the pumpkin and cheese, elevating your dining experience. Apple Crisp: End your meal on a sweet note with a warm apple crisp, offering a hint of cinnamon that marries perfectly with the season’s flavors, providing a cozy finish to your comforting feast. Each pairing brings its unique touch, enhancing your dining experience and allowing you to savor the deliciousness of your Cheesy Pumpkin Pasta Bake even more. How to Store and Freeze Cheesy Pumpkin Pasta Bake Fridge: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or oven, adding a splash of broth if needed to revive the creamy texture. Freezer: Freeze the Cheesy Pumpkin Pasta Bake in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating for best results. Reheating: Heat individual portions in a microwave or reheat the entire dish covered in the oven at 350°F (175°C) until warmed through and bubbly. Avoid Moisture: For optimal storage, ensure the pasta bake is cooled completely before sealing to prevent excess moisture from making it soggy. Cheesy Pumpkin Pasta Bake Recipe FAQs How do I select the best pumpkin for this recipe? Absolutely! When choosing pumpkin, look for a small, firm pumpkin without any dark spots or dents. Sugar pumpkins or pie pumpkins are sweeter and have a smoother texture, making them ideal for baking. If you can’t find fresh pumpkins, canned pumpkin purée is a perfect alternative. How can I store leftovers of the Cheesy Pumpkin Pasta Bake? You can store leftovers in an airtight container in the refrigerator for up to 5 days. Make sure it has cooled completely before sealing to keep it fresh. When you’re ready to enjoy more creamy pasta goodness, simply reheat it in the microwave or oven until heated through. Can I freeze this pasta bake? Absolutely! To freeze your Cheesy Pumpkin Pasta Bake, allow it to cool completely. Transfer it into a freezer-safe container or wrap it tightly in plastic wrap and then aluminum foil, preventing freezer burn. It can be stored for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat in the oven. Why is my pasta bake too dry after baking? If your pasta bake turns out dry, it could be due to overcooking the pasta before baking or not having enough liquid in the sauce. I recommend ensuring the pasta is cooked just slightly under al dente. For even more creaminess, consider adding a splash of vegetable broth or cream before baking to maintain hydration. Are there any dietary considerations I should keep in mind? Great question! This recipe is vegetarian, but if you have specific allergies, be mindful of the cheese and nuts. Those with nut allergies can either omit the walnuts or substitute them with seeds like sunflower or pumpkin seeds. And for dairy-free options, there are many excellent plant-based cheeses available! How do I ensure my Cheesy Pumpkin Pasta Bake has a perfect texture? To achieve the best texture, it’s crucial not to fully cook the pasta before adding it to the sauce, as it will continue to cook while baking. Use a large enough baking dish to allow for even cooking and avoid overcrowding. Lastly, for a golden-brown top, uncover the dish in the final minutes of baking to allow for browning. Creamy Pasta Bake with Pumpkin Tomato Sauce Delight This comforting Pasta Bake with Pumpkin Tomato Sauce blends creamy pumpkin and savory tomato for a wholesome and crowd-pleasing meal. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 30 minutes minsTotal Time 50 minutes mins Servings: 6 servingsCourse: DinnerCuisine: ItalianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta1 lb dry pasta Try mezzi rigatoni or ziti for fun shapes.For the Walnut-Sage Topping2 Tbsp butter Olive oil works as a dairy-free substitute.1/2 cup finely chopped walnuts Consider pecans for a different taste.1 Tbsp + 2 tsp finely chopped fresh sage Dried sage is a substitute in a pinch.For the Vegetables2 Tbsp extra-virgin olive oil Avocado oil can be a neutral alternative.8 oz cremini mushrooms, sliced Switch to button mushrooms if desired.1 yellow onion, finely chopped Shallots make a delicate swap.4 garlic cloves, minced Fresh is best, but garlic powder can work in a bind.3 to 4 handfuls fresh baby spinach Kale is a great alternative.For the Sauce1/4 cup tomato paste Canned diced tomatoes are a chunkier option.1/2 tsp crushed red pepper flakes Omit for a milder dish.1 tsp dried oregano Italian seasoning can step in if needed.1 tsp kosher salt Adjust to taste.1/2 tsp black pepper Freshly ground pepper enhances flavor.1/4 tsp ground nutmeg Allspice can offer a unique flavor twist.3 cups vegetable broth Low-sodium options reduce salt content.1 (15-oz.) can pumpkin purée The star of the dish.For the Cheese1/2 cup grated Parmesan cheese Try Pecorino for a stronger taste.1 1/2 cups grated fontina cheese Opt for mozzarella or a dairy-free cheese for variation. Equipment Large PotSkilletbaking dishMixing bowl Method Step-by-Step InstructionsPreheat your oven to 375°F (190°C).In a large pot, bring salted water to a rolling boil. Add your chosen dry pasta and cook until it's just 2 minutes shy of al dente. Drain the pasta and set it aside.In a skillet over medium heat, melt 2 tablespoons of butter. Add ½ cup of finely chopped walnuts and 1 tablespoon of chopped sage. Sauté for about 5 minutes.Using the same skillet, add 2 tablespoons of extra-virgin olive oil. Add 1 finely chopped yellow onion and 8 ounces of sliced cremini mushrooms. Sauté for 8 minutes.Stir in ¼ cup of tomato paste, 4 minced garlic cloves, and ½ teaspoon of crushed red pepper flakes; cook for 4-5 minutes until the tomato paste caramelizes slightly.Add 3 to 4 handfuls of fresh baby spinach, stirring until wilted. Mix in seasonings and pour in 3 cups of vegetable broth.Add 1 (15-oz.) can of pumpkin purée and stir in the cheeses until the mixture is smooth and creamy.In a large mixing bowl, add the drained pasta to the creamy sauce and stir gently until every piece is well-coated.Transfer the pasta mixture into a greased baking dish. Top with remaining cheese and the walnut-sage mixture. Cover and bake for 15 minutes, then uncover and bake for an additional 5-10 minutes. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 3mg NotesStore leftovers in an airtight container for up to 5 days. Reheat in the microwave or oven, adding a splash of broth if needed to revive the creamy texture. Tried this recipe?Let us know how it was!
