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–+ servings
Pasta Bake with Pumpkin Tomato Sauce

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb dry pasta Try mezzi rigatoni or ziti for fun shapes.
For the Walnut-Sage Topping
  • 2 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 Vegetables
  • 2 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 Sauce
  • 1/4 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 Cheese
  • 1/2 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 Pot
  • Skillet
  • baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add 3 to 4 handfuls of fresh baby spinach, stirring until wilted. Mix in seasonings and pour in 3 cups of vegetable broth.
  7. Add 1 (15-oz.) can of pumpkin purée and stir in the cheeses until the mixture is smooth and creamy.
  8. In a large mixing bowl, add the drained pasta to the creamy sauce and stir gently until every piece is well-coated.
  9. 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

Notes

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.

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