As the leaves transform into vibrant shades of orange and gold, I’m reminded of the heartwarming meals that make fall feel like home. Enter my Cheesy Pumpkin Pasta Bake with Mushrooms and Spinach, a dish that wraps you in cozy flavors and nourishing goodness. This recipe combines a creamy pumpkin tomato sauce with earthy mushrooms and fresh spinach, creating a delightful vegetarian comfort food perfect for family gatherings or a delicious night in. Packed with nutrients yet indulgently delicious, this pasta bake is not only a feast for the senses, but also a quick, satisfying solution to your weeknight dinner dilemma. Ready to dive into this autumn treasure? Let’s explore how simple ingredients come together to create a dish that will have everyone asking for seconds! Why is This Pasta Bake Amazing? Comforting warmth: This Cheesy Pumpkin Pasta Bake is the embodiment of fall, bringing a cozy hug of flavors to your dinner table. Nutrient-packed: Sneaking in nutritious veggies like spinach and mushrooms, this dish proves that comfort can indeed be healthy. Versatile ingredients: Feel free to substitute walnuts with pecans or try gluten-free pasta, adapting it to your preferences without losing the essence of taste. Quick and easy: Perfect for busy weeknights, this recipe assembles quickly but delivers a gourmet experience—everyone will savor the rich pumpkin tomato sauce! Crowd-pleaser: Great for family gatherings or cozy dinners, it’s hearty enough to satisfy, ensuring there are no leftovers to worry about! Pair this delightful dish with a fresh salad or a side of Cajun Chicken Pasta for a complete meal experience! Pasta Bake with Pumpkin Tomato Sauce Ingredients For the Pasta • Dry Pasta – 1 lb, any preferred shape will create a delightful base for your pasta bake. For the Flavor Base • Unsalted Butter – 2 Tbsp, adds richness and depth to the dish. • Olive Oil – 2 Tbsp, use extra-virgin for superior flavor, or substitute with avocado oil. • Yellow Onion – 1, finely chopped, serving as the aromatic foundation for your sauce. • Garlic – 4 cloves, minced, infusing the dish with a warm, inviting aroma. For the Vegetables • Cremini Mushrooms – 8 oz, sliced, bringing earthy flavors and a satisfying umami depth. • Fresh Spinach – 3 to 4 handfuls, a nutritional boost and vibrant color. For the Sauce • Pumpkin Purée – 1 (15-oz) can, the star of the dish, contributing creaminess and seasonal flavor. • Tomato Paste – 1/4 cup, enriching the sauce and adding complexity. • Vegetable Broth – 3 cups, forms the base of the sauce; substitute with chicken broth for added flavor. For the Seasoning • Crushed Red Pepper Flakes – 1/2 tsp, introducing a mild heat contrast; omit if you prefer a non-spicy version. • Dried Oregano – 1 tsp, enhancing the overall flavor depth of your bake. • Ground Nutmeg – 1/4 tsp, providing warm spice that complements the pumpkin beautifully. • Kosher Salt – 1 tsp, essential for elevating all the flavors. • Black Pepper – 1/2 tsp, a simple seasoning for that perfect aroma. For the Cheesy Topping • Parmesan Cheese – 1/2 cup, grated, for a nutty flavor and creamy texture. • Fontina Cheese – 1 1/2 cups, grated, lends a delightful meltiness to the dish. For the Crunch • Walnuts – 1/2 cup, finely chopped, adding pleasing crunch and nuttiness; substitute with pecans or almonds for a twist. This Pasta Bake with Pumpkin Tomato Sauce is not only easy to prepare but also a wonderful way to harness the flavors of fall! Step‑by‑Step Instructions for Cheesy Pumpkin Pasta Bake with Mushrooms and Spinach Step 1: Preheat and Cook Pasta Begin by preheating your oven to 375ºF (190ºC). In a large pot, bring salted water to a boil, then add 1 lb of dry pasta. Cook until the pasta is 2 minutes shy of al dente, which should take about 8-10 minutes. Drain the pasta and set it aside, allowing it to cool slightly while you prepare the sauce. Step 2: Toast Walnuts and Sage In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is bubbly, add 1/2 cup of finely chopped walnuts and 1 tablespoon of chopped sage. Toast them for about 5 minutes until fragrant and lightly golden. Transfer this mixture to a bowl and set it aside; the toasted walnuts add a delightful crunch to your Cheesy Pumpkin Pasta Bake. Step 3: Sauté Vegetables Using the same skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 8 oz of sliced cremini mushrooms and 1 finely chopped yellow onion. Sauté the vegetables for about 8 minutes or until they become soft and caramelized, stirring occasionally. The earthy aroma will fill your kitchen, setting the stage for a delicious pasta bake. Step 4: Build the Flavor Base Stir in 1/4 cup of tomato paste, 4 minced garlic cloves, and 1/2 teaspoon of crushed red pepper flakes. Cook the mixture for 3-4 minutes, allowing the paste to caramelize slightly. This step enhances the depth of flavor in your pasta bake, giving it a rich base that complements the pumpkin sauce beautifully. Step 5: Add Greens and Seasoning Gradually mix in 3 to 4 handfuls of fresh baby spinach, stirring until wilted. Then, season with 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg. These spices elevate the taste profile of your Cheesy Pumpkin Pasta Bake, bringing out the warmth of the fall ingredients. Step 6: Make the Pumpkin Sauce Deglaze the skillet with 3 cups of vegetable broth, scraping up any browned bits from the bottom. Once the broth is heated through, stir in the entire can (15 oz) of pumpkin purée, 1/2 cup of grated Parmesan cheese, and 1/2 cup of grated Fontina cheese. Cook until the cheeses are melted and the sauce is creamy, creating a smooth mixture ready to coat the pasta. Step 7: Combine Pasta with Sauce Gently fold the cooked pasta into the pumpkin sauce, ensuring every piece is well-coated. The creamy pumpkin tomato sauce will cling to the pasta, creating a comforting and indulgent base for your Cheesy Pumpkin Pasta Bake. Mix well to incorporate all the ingredients before transferring to a baking dish. Step 8: Assemble the Bake Transfer the pasta mixture into a greased 13×9-inch baking dish, spreading it evenly. Top with the reserved walnut-sage mixture and sprinkle with the remaining 1 cup of grated Fontina cheese, ensuring a cheesy crust. This layer not only contributes flavor but also allows for a beautiful golden topping as it bakes. Step 9: Bake to Perfection Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbling. The Cheesy Pumpkin Pasta Bake should emerge from the oven with a delightful aroma and a visually tempting layer of melted cheese, inviting you to serve it up warm. Expert Tips for Cheesy Pumpkin Pasta Bake Pasta Perfection: Ensure your pasta is al dente before mixing; it will continue to cook in the oven, preventing a mushy texture. Nutty Boost: Toast your walnuts until golden for enhanced flavor. Keep a close eye to avoid burning, which can spoil the dish. Pumpkin Power: If using fresh pumpkin, steam or roast until tender before puréeing for the best texture in your Pumpkin Tomato Sauce. Herb Swap: Don’t hesitate to mix it up—thyme or Italian seasoning can replace sage while retaining the comforting essence of the pasta bake. Cheesy Topping Tips: For extra indulgence, add more cheese on top before baking; it creates a crispy, golden crust that’s simply irresistible! Storage Solutions: Leftovers of this Pasta Bake with Pumpkin Tomato Sauce can be kept in the fridge for up to 5 days, making for easy meal prep for busy nights. Make Ahead Options This Cheesy Pumpkin Pasta Bake with Mushrooms and Spinach is perfect for meal prep enthusiasts looking to save time on busy weeknights! You can prepare the sauce and mix it with the cooked pasta up to 24 hours in advance. Simply store the combined mixture in an airtight container in the refrigerator; this will allow the flavors to meld beautifully. When you’re ready to serve, transfer to a greased 13×9-inch baking dish, top with remaining cheese and the walnut-sage mixture, and bake straight from the fridge. Just extend the initial covered baking time by about 5 minutes to ensure it heats through evenly. Enjoy a comforting, homemade dinner with minimal effort! 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 keeps the flavors fresh and the pasta moist. Freezer: For longer storage, freeze the pasta bake in an airtight container or a freezer bag for up to 3 months. Make sure to let it cool completely beforehand. Reheating: When ready to enjoy, reheat frozen portions in the microwave or oven. Add a splash of vegetable broth if the dish seems dry, ensuring the pumpkin tomato sauce stays creamy. Room Temperature: It’s best to avoid leaving the pasta out at room temperature for more than 2 hours to ensure food safety. What to Serve with Cheesy Pumpkin Pasta Bake As the creamy, cheesy aroma fills your kitchen, consider these delightful sides that will elevate your cozy meal experience. Garlic Bread: Freshly baked garlic bread offers a crunchy texture that beautifully complements the creamy pasta bake, perfect for sopping up the delicious pumpkin tomato sauce. Mixed Green Salad: A simple mixed green salad with a lemon vinaigrette adds a refreshing crunch, balancing the rich flavors of the dish with its lightness. It’s a vibrant contrast that awakens the palate. Roasted Brussels Sprouts: Caramelized Brussels sprouts bring a nutty flavor and crunchy texture, enhancing the savory elements of the pasta while adding a delightful earthiness. Caramelized Carrots: Sweet and tender caramelized carrots provide a warm, comforting side that mirrors the fall flavors in the pasta bake. Their sweetness perfectly contrasts the savory richness. Butternut Squash Soup: A warm butternut squash soup makes for a comforting combo and extends the seasonal flavors of pumpkin. Its creamy texture will create a harmonious fall feast. Chardonnay: Pouring a glass of chilled Chardonnay elevates the experience, as its crisp acidity pairs wonderfully with the creamy cheese and pumpkin of your pasta bake. Apple Crisp: End the meal on a sweet note with a warm apple crisp. Its cinnamon-spiced apples and buttery crumble provide a delightful conclusion, echoing autumn’s comforting essence. Each of these accompaniments adds layers of flavor, creating a feast that feels truly special. Enjoy sharing this delightful spread with loved ones! Variations & Substitutions for Pasta Bake with Pumpkin Tomato Sauce Feel free to get creative with this Pasta Bake, making it unique to your taste and dietary needs! Gluten-Free: Use your favorite gluten-free pasta to accommodate dietary restrictions while maintaining the delicious flavors. Dairy-Free: Swap Parmesan and Fontina cheese for a vegan cheese alternative or nutritional yeast for a cheesy yet dairy-free option. Nut-Free: Omit the walnuts or replace them with pumpkin seeds for that added crunch without the nuts. Veggie Boost: Substitute mushrooms with zucchini or bell peppers for a fresh twist on the veggie flavor profile. Creamy Upgrade: For a richer sauce, add a splash of heavy cream or coconut milk when mixing in the pumpkin purée and cheese. Hearty Addition: Incorporate cooked ground turkey or sausage for a heartier dish; simply mix it into the sauce before combining with pasta. Spice it Up: Increase the crushed red pepper flakes for a bit more heat, or add diced jalapeños for a bolder kick. Herb Variation: Experiment with different herbs such as thyme or rosemary in place of sage to create your own unique aromatic experience. Enhancing this dish makes it a personal celebration of flavors, just like a warm hug on a chilly fall evening. If you’re in the mood for more delicious recipes, consider trying Spinach Mushroom Pasta or the rich and creamy Cajun Crab Pasta! Cheesy Pumpkin Pasta Bake with Mushrooms and Spinach Recipe FAQs What type of pasta should I use for the Cheesy Pumpkin Pasta Bake? Absolutely! You can use any small or tubular pasta for this recipe, such as mezzi rigatoni, ziti, fusilli, or farfalle. The important thing is to cook the pasta until it’s just shy of al dente, as it will continue to cook while baking, making it perfectly tender. How should I store leftovers of the pasta bake? Leftover Cheesy Pumpkin Pasta Bake can be stored in an airtight container in the refrigerator for up to 5 days. This way, you can enjoy the comforting flavors throughout the week! Just be sure to let it cool to room temperature before sealing it up to prevent moisture build-up. Can I freeze the Cheesy Pumpkin Pasta Bake? Yes, you can! To freeze, let the pasta bake cool completely, then transfer it to an airtight container or a freezer bag. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, simply reheat in the microwave or oven, adding a splash of broth to keep it creamy. What can I do if my pasta bake turns out too dry? If you find that your Cheesy Pumpkin Pasta Bake has dried out, don’t fret! You can add a splash of vegetable broth or milk during reheating to bring back moisture. Stir it in gently while reheating to ensure it blends well with the creamy pumpkin sauce. Are there any dietary considerations for this recipe? Absolutely! This recipe is vegetarian and can be made vegan by replacing the cheeses with nutritional yeast and using a dairy-free butter substitute. If anyone has nut allergies, you can easily replace the walnuts with sunflower seeds or omit them altogether without sacrificing flavor. What if I can’t find pumpkin purée? If pumpkin purée isn’t available, you can use freshly cooked and puréed pumpkin or even butternut squash for a similar taste and texture. Just be sure that any alternative is smooth and creamy to maintain the integrity of the sauce in your Cheesy Pumpkin Pasta Bake. These FAQs should help make your cooking experience smoother and more enjoyable! Creamy Pasta Bake with Pumpkin Tomato Sauce for Cozy Nights Indulge in this vegetarian Pasta Bake with Pumpkin Tomato Sauce, featuring earthy mushrooms and vibrant spinach, perfect for cozy family dinners. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 45 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 6 servingsCourse: DinnerCuisine: ItalianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta1 lb Dry Pasta any preferred shapeFor the Flavor Base2 Tbsp Unsalted Butter adds richness and depth2 Tbsp Olive Oil use extra-virgin for superior flavor1 Yellow Onion finely chopped4 cloves Garlic mincedFor the Vegetables8 oz Cremini Mushrooms sliced3 to 4 handfuls Fresh SpinachFor the Sauce1 15-oz can Pumpkin Purée the star of the dish1/4 cup Tomato Paste3 cups Vegetable Broth substitute with chicken broth if desiredFor the Seasoning1/2 tsp Crushed Red Pepper Flakes omit if you prefer non-spicy1 tsp Dried Oregano1/4 tsp Ground Nutmeg complements the pumpkin1 tsp Kosher Salt1/2 tsp Black PepperFor the Cheesy Topping1/2 cup Parmesan Cheese grated1 1/2 cups Fontina Cheese gratedFor the Crunch1/2 cup Walnuts finely chopped, substitute with pecans or almonds for a twist Equipment Large SkilletLarge Potbaking dish Method Step-by-Step InstructionsPreheat your oven to 375ºF (190ºC). In a large pot, bring salted water to a boil, then add the dry pasta. Cook until the pasta is 2 minutes shy of al dente, about 8-10 minutes. Drain and set aside.In a large skillet, melt the unsalted butter over medium heat. Add chopped walnuts and sage, toasting for about 5 minutes until fragrant. Transfer to a bowl.In the same skillet, heat olive oil and add sliced mushrooms and chopped onion. Sauté for about 8 minutes until soft and caramelized.Stir in the tomato paste, minced garlic, and red pepper flakes, cooking for 3-4 minutes to enhance flavor.Mix in spinach until wilted, then season with oregano, salt, black pepper, and nutmeg.Deglaze the skillet with vegetable broth, scraping up browned bits. Stir in pumpkin purée, grated Parmesan, and Fontina, cooking until creamy.Fold the cooked pasta into the pumpkin sauce until well-coated.Transfer the mixture into a greased 13x9-inch baking dish. Top with the walnut-sage mixture and remaining Fontina cheese.Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes until golden and bubbly. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 6000IUVitamin C: 20mgCalcium: 250mgIron: 3mg NotesLeftovers can be stored in an airtight container for up to 5 days, or frozen for up to 3 months. Reheat with a splash of vegetable broth if needed. Tried this recipe?Let us know how it was!
