Name: Creamy Pasta Bake with Pumpkin Tomato Sauce Delight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb Dry Pasta (mezzi rigatoni, shells, or your favorite shape); 2 Tbsp Unsalted Butter (can swap for olive oil for a dairy-free option); 2 Tbsp Extra-Virgin Olive Oil (ideal for sautéing and infusing flavor); 1 Yellow Onion (finely chopped); 4 cloves Garlic (minced); 8 oz Cremini Mushrooms (sliced); 1/2 tsp Crushed Red Pepper Flakes (omit for a milder dish); 3-4 Fresh Spinach (a vibrant nutritional boost); 1/4 cup Tomato Paste; 1 15-oz can Pumpkin Purée; 3 cups Vegetable Broth (chicken broth may be used if not vegetarian); 1 tsp Dried Oregano; 1 tsp Kosher Salt; 1/2 tsp Black Pepper; 1/4 tsp Ground Nutmeg; 1/2 cup Walnuts (finely chopped); 1 Tbsp plus 2 tsp Fresh Sage (finely chopped); 1/2 cup Parmesan Cheese (grated); 1 1/2 cups Fontina Cheese (grated and divided)

As the evenings grow crisp and the leaves turn their brilliant autumn hues, there’s something wonderfully cozy about the idea of a Pasta Bake with Pumpkin Tomato Sauce coming out of the oven. This Cheesy Pumpkin Pasta Bake with Mushrooms and Spinach is my go-to for warming up on those chilly nights. Not only does it whip up quickly, but it also transforms healthy veggies into a creamy, delightful mix that keeps everyone coming back for seconds. Packed with the goodness of pumpkin and spinach, this dish is a vegetarian comfort food that nourishes both the body and soul. Wondering how to bring a taste of fall into your kitchen? Let’s dive into this heartwarming recipe that perfectly marries rich flavors with a bit of indulgence!

Why Is This Pasta Bake Special?

Unforgettable Flavor: The rich combination of pumpkin tomato sauce and earthy mushrooms creates a symphony of taste that’s simply irresistible.

Nutritious Comfort: Packed with wholesome ingredients like spinach and walnuts, this dish lets you enjoy comfort food without guilt.

Versatile and Simple: Feel free to switch up the veggies or use gluten-free pasta, making it adaptable for any dietary preference.

Crowd-Pleasing Choice: Whether it’s a family dinner or a cozy get-together, this pasta bake is sure to impress and leave everyone wanting more.

Quick to Prepare: With just a few easy steps, you can get this delicious meal in the oven without fuss, perfect for busy weeknights.

Elevate your weeknight dinners with this delightful Pasta Bake with Pumpkin Tomato Sauce! For an added touch, serve it alongside a fresh salad or even try my Creamy Cajun Chicken Pasta for a little variety!

Pasta Bake with Pumpkin Tomato Sauce Ingredients

For the Pasta

Dry Pasta – 1 lb mezzi rigatoni, shells, or your favorite shape works wonderfully for this recipe.

For the Sauce

Unsalted Butter – 2 Tbsp for richness; can swap for olive oil for a dairy-free option.
Extra-Virgin Olive Oil – 2 Tbsp ideal for sautéing and infusing flavor.
Yellow Onion – 1, finely chopped; it forms the base of the sauce.
Garlic – 4 cloves, minced; adds aromatic goodness to the flavor profile.
Cremini Mushrooms – 8 oz, sliced for earthy depth; substitute with button mushrooms if preferred.
Crushed Red Pepper Flakes – 1/2 tsp for a hint of heat; omit for a milder dish.
Fresh Spinach – 3 to 4 handfuls; a vibrant nutritional boost for our pasta bake.
Tomato Paste – 1/4 cup to enrich the sauce’s flavor.
Pumpkin Purée – 1 (15-oz) can, essential for making our creamy pumpkin tomato sauce.
Vegetable Broth – 3 cups, providing a flavorful base; chicken broth may be used if not vegetarian.
Dried Oregano – 1 tsp for aromatic notes; the perfect herb to complement our dish.
Kosher Salt – 1 tsp to enhance all the flavors beautifully.
Black Pepper – 1/2 tsp for a touch of spice.
Ground Nutmeg – 1/4 tsp, a warm accent that complements the pumpkin well.

For Toppings

Walnuts – 1/2 cup finely chopped to add a delightful crunch; pecans or almonds work too.
Fresh Sage – 1 Tbsp plus 2 tsp, finely chopped; swap with thyme if needed.
Parmesan Cheese – 1/2 cup grated for an umami kick; nutritional yeast is a great vegan alternative.
Fontina Cheese – 1 1/2 cups, grated and divided for that creamy, melty finish.

Elevate your cooking with this Pasta Bake with Pumpkin Tomato Sauce that promises to be the star of your dinner table!

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 rolling boil and add 1 pound of your preferred dry pasta. Cook the pasta until it is just 2 minutes shy of al dente, as it will continue to cook in the oven. Once done, drain it and set aside while you prepare the sauce.

Step 2: Toast the Walnuts
In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add in 1/2 cup of finely chopped walnuts and 1 tablespoon of finely chopped fresh sage. Toast the walnuts for about 5 minutes, stirring occasionally, until they are golden and fragrant. Once done, transfer the mixture to a bowl and set aside to cool.

Step 3: Sauté Vegetables
Using the same skillet, pour in 2 tablespoons of extra-virgin olive oil. Add 8 ounces of sliced cremini mushrooms and 1 finely chopped yellow onion. Sauté these veggies for about 8 minutes, or until they are soft and the mushrooms have released their juices. This blend will create a rich aromatic base for your cheesy pumpkin pasta bake.

Step 4: Build the Sauce
Stir in 1/4 cup of tomato paste, 4 minced garlic cloves, and 1/2 teaspoon of crushed red pepper flakes into the skillet. Allow the mixture to cook for 3 to 4 minutes, stirring frequently, until the tomato paste caramelizes slightly and deepens in color. This step enhances the flavors of your sauce beautifully for the pasta bake.

Step 5: Add Spinach and Seasoning
Gradually add 3 to 4 handfuls of fresh baby spinach, stirring until it wilts down. Once wilted, season the mixture with 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg. Mix the spices thoroughly, allowing them to marry with the vegetables for a flavorful and aromatic sauce.

Step 6: Combine the Pumpkin and Broth
Next, deglaze the skillet with 3 cups of vegetable broth, scraping up any bits stuck to the bottom. Stir in 1 can (15 oz) of pumpkin purée, along with 1/2 cup of grated Parmesan cheese and 1/2 cup of the grated fontina cheese. Continue to cook over medium heat, stirring until all the cheese is melted and the sauce is creamy and well-combined.

Step 7: Mix Pasta with Sauce
Add the cooked pasta to the creamy pumpkin sauce and gently toss until all the pasta is well-coated with the sauce. This step is crucial for ensuring every piece of pasta in your cheesy pumpkin pasta bake is infused with flavor and richness.

Step 8: Prepare for Baking
Transfer the pasta mixture into a greased 13×9-inch baking dish, spreading it evenly. Sprinkle the remaining 1 cup of grated fontina cheese and the walnut-sage mixture over the top. This creates a deliciously cheesy crust that will melt and bubble as it bakes.

Step 9: Bake to Perfection
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 15 minutes, then remove the foil and bake for an additional 10 minutes. The cheesy pumpkin pasta bake should be golden and bubbly when done, enticing you with its warm autumn aroma.

Expert Tips for Pasta Bake with Pumpkin Tomato Sauce

Perfectly Cooked Pasta: Ensure your pasta is slightly undercooked before mixing because it will continue to cook in the oven, preventing mushiness.
Nutty Flavor: Toast the walnuts longer until golden brown for deeper flavor, but keep an eye on them to avoid burning.
Hearty Spinach: Add spinach last to retain its vibrant color and nutrients; wilt it just enough to blend into the sauce for the best texture.
Watch the Sauce: The sauce should be creamy and well-combined; stir continuously when adding the pumpkin purée and cheese for a smooth consistency.
Garnishing Delight: Top with fresh herbs or extra cheese just before baking to enhance the dish’s presentation and flavor.

Bringing the cozy flavors of fall together, this Pasta Bake with Pumpkin Tomato Sauce is sure to be a crowd-pleaser!

Variations & Substitutions for Pasta Bake with Pumpkin Tomato Sauce

Feel free to make this comforting dish your own by exploring these delicious twists and substitutions!

Gluten-Free: Use gluten-free pasta instead, ensuring everyone can enjoy this hearty bake.
Vegetable Twist: Replace mushrooms with zucchini or bell peppers for a colorful veggie update.
Nut-Free: Omit the walnuts or substitute them with sunflower seeds for a crunchy topping without the nuts.
Cheese Lovers: Add extra cheese like Gruyère for a richer flavor; it melts beautifully!
Spicy Kick: Incorporate sliced jalapeños or a dash of cayenne pepper to heat things up.
Herb Variations: Experiment by replacing sage with thyme or rosemary for different herbal notes.
Meaty Option: Mix in cooked ground turkey or sausage to turn this vegetarian delight into a meaty feast.

Don’t forget, if you’re in the mood for more creamy pasta dishes, try my delightful Cajun Chicken Pasta or the refreshing Spinach Mushroom Pasta for more comforting flavors!

What to Serve with Cheesy Pumpkin Pasta Bake

When the air turns crisp and comfort food calls, this pasta bake turns your dinner into a heartwarming feast.

Fresh Green Salad: A vibrant green salad with a zesty vinaigrette adds brightness and crunch, balancing the rich flavors of the creamy pasta dish.
Garlic Bread: Crispy, buttery garlic bread is perfect for scooping up the cheesy sauce, bringing an irresistible crunch that complements the soft pasta.
Roasted Brussels Sprouts: Their earthy flavor and crispy textures contrast beautifully with the creamy cheesy pumpkin pasta, creating a delightful harmony on your plate.
Apple Crisp: For dessert, warm apple crisp infused with cinnamon ties in lovely autumn flavors, making it a sweet ending to your cozy meal.
Crisp White Wine: A chilled glass of Sauvignon Blanc enhances the savory notes of the dish while serving as a refreshing counterpoint to the richness of the bake.
Herbed Quinoa: A side of herbed quinoa provides a nutritious grain option, offering a delightful contrast to the creamy pasta while maintaining a healthy balance.
Steamed Broccoli: Tender yet crisp steamed broccoli brings a pop of color and provides a fresh element, enhancing the overall nutritional profile of your meal.

Embrace these delightful pairings to round out your dining experience and make it truly memorable!

How to Store and Freeze Cheesy Pumpkin Pasta Bake

Fridge: Store leftover pasta bake in an airtight container for up to 5 days to keep it fresh and flavorful.

Freezer: For longer preservation, freeze in an airtight container or freezer bag for up to 3 months. This ensures your delicious pumpkin pasta bake is still packed with flavor when you’re ready to enjoy it later.

Reheating: When ready to serve, reheat frozen portions in the microwave or oven, adding a splash of broth if it seems dry to bring back its creamy texture.

Make Ahead Options

These Cheesy Pumpkin Pasta Bake with Mushrooms and Spinach is perfect for meal prep enthusiasts! You can prepare all the components up to 24 hours in advance, making weeknight dinners a breeze. Cook the pasta until it’s just under al dente, then toss it with the creamy pumpkin sauce. Store the mixture in an airtight container in the refrigerator. When you’re ready to bake, simply transfer it to a greased baking dish, sprinkle with cheese and walnuts, then cover and bake it for 15 minutes followed by an additional 10 minutes uncovered to achieve that golden, bubbly top. This method maintains flavor and freshness, ensuring your comfort food is just as delicious when it’s time to serve!

Cheesy Pumpkin Pasta Bake Recipe FAQs

What type of pasta should I use for this recipe?
You can use 1 lb of mezzi rigatoni, shells, ziti, fusilli, or farfalle, whichever you prefer! The key is to choose a pasta that has a nice bite and will hold the creamy pumpkin tomato sauce well. I recommend avoiding very delicate pastas as they might break apart in the bake.

How should I store leftovers of the Cheesy Pumpkin Pasta Bake?
Absolutely! Store your leftover pasta bake in an airtight container in the refrigerator for up to 5 days. Just make sure it’s completely cooled before sealing. This keeps it fresh and ready for those cozy dinners during the week!

Can I freeze the Cheesy Pumpkin Pasta Bake?
Yes, you can! Once the pasta bake has cooled, transfer it to an airtight container or freezer bag, ensuring there’s no excess air. It will keep well frozen for up to 3 months. When you’re ready to enjoy it, just thaw it in the fridge overnight before reheating!

What should I do if the pasta bake seems too dry after freezing and reheating?
Not a problem at all! If you find that your pasta bake has dried out a bit, add a splash of vegetable broth or cream before reheating. To reheat, you can use the microwave or the oven. If using the oven, cover it with foil to trap moisture and heat through thoroughly for about 20 to 25 minutes at 350ºF (175ºC).

Are there any dietary considerations for this recipe?
Certainly! This Cheesy Pumpkin Pasta Bake is vegetarian and can be made dairy-free by substituting the butter and cheeses with olive oil and nutritional yeast. If you’re concerned about allergies, always check if any substitutes like nuts or specific cheeses fit your dietary needs. Also, keep in mind that it may not be suitable for pets due to certain ingredients such as cheese and spices.

How can I tell if my pumpkin puree is fresh?
When using canned pumpkin puree, check the expiration date first. If you’re using fresh pumpkin, use a pumpkin that’s firm and free of dark spots. If it’s soft or has blemishes, it might not hold up in this recipe. Also, freshly cooked pumpkin should be soft and sweet after roasting or steaming!