Go Back
–+ servings
Pasta Bake with Pumpkin Tomato Sauce

Creamy Pasta Bake with Pumpkin Tomato Sauce for Cozy Nights

A comforting and nutritious Pasta Bake with Pumpkin Tomato Sauce that's satisfying for everyone, including meat lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 1 lb Dry Pasta Substitute with mezzi rigatoni, ziti, or gluten-free pasta.
For the Creamy Sauce
  • 2 Tbsp Unsalted Butter Can be replaced with olive oil for a dairy-free option.
  • 2 Tbsp Extra-virgin Olive Oil For sautéing vegetables.
  • 1/4 cup Tomato Paste Sun-dried tomato paste can enhance the flavor.
  • 4 cloves Garlic Minced.
  • 1/2 tsp Crushed Red Pepper Flakes Omit for a milder dish.
  • 1/4 tsp Ground Nutmeg Cinnamon can also work as a substitute.
  • 3 cups Vegetable Broth Chicken broth can be used if not strictly vegetarian.
  • 1 can (15 oz) Pumpkin Purée Consider making fresh purée.
For the Vegetables
  • 3-4 handfuls Fresh Baby Spinach Kale is a good alternative.
  • 8 oz Cremini Mushrooms Sliced; substitute with button or shiitake mushrooms.
  • 1 Yellow Onion Finely chopped.
  • 1 Tbsp + 2 tsp Fresh Sage Divided; thyme or rosemary can be used as substitutes.
  • 1 tsp Dried Oregano Italian seasoning can be used as a substitute.
For the Topping
  • 1/2 cup Walnuts Finely chopped; can be replaced with pecans or almonds.
  • 1/2 cup Grated Parmesan Cheese Use nutritional yeast for a dairy-free alternative.
  • 1 1/2 cups Grated Fontina Cheese Divided; try Gruyère or mozzarella if needed.
For Seasoning
  • 1 tsp Kosher Salt Adjust to taste for low-sodium diets.
  • 1/2 tsp Black Pepper White pepper is a possible substitute.

Equipment

  • Large Pot
  • Large Skillet
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil. Add dry pasta and cook for about 8-10 minutes, or until 2 minutes shy of al dente. Drain the pasta.
  3. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add walnuts and 1 tablespoon of fresh sage, toasting for about 5 minutes.
  4. In the same skillet, pour in 2 tablespoons of extra-virgin olive oil. Add sliced mushrooms and chopped onion, sautéing for around 8 minutes.
  5. Stir in 1/4 cup of tomato paste, 4 minced garlic cloves, and 1/2 teaspoon of crushed red pepper flakes. Cook for about 3-4 minutes.
  6. Add 3-4 handfuls of fresh spinach, stirring until wilted. Season with 1 teaspoon of oregano, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/4 teaspoon of nutmeg.
  7. Pour in 3 cups of vegetable broth and stir in 15 oz can of pumpkin purée, 1/2 cup of grated Parmesan, and 1 1/2 cups of grated fontina cheese. Cook until creamy.
  8. Add the cooked pasta to the skillet, mixing until all pasta is coated with the sauce.
  9. Pour the mixture into a greased baking dish, spread evenly. Sprinkle remaining fontina on top, followed by the walnut-sage topping.
  10. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden brown.
  11. Let it rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 70gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 3000IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

For a complete meal, pair with a light green salad or Cajun chicken pasta.

Tried this recipe?

Let us know how it was!