Pasta Bake with Pumpkin Tomato Sauce

If you’re looking for a cozy dish that brings the flavors of fall right to your dinner table, you’re in for a treat with this Pasta Bake with Pumpkin Tomato Sauce. This recipe is one of my all-time favorites because it combines creamy pumpkin sauce, earthy mushrooms, and fresh spinach, all topped with a crunchy walnut-sage mixture. It’s comforting and satisfying, making it perfect for busy weeknights or family gatherings where everyone needs a warm hug in a dish.

What I love most about this baked pasta is how it sneaks in veggies into every bite without anyone noticing! It’s not only delicious but also healthy, which is always a win in my book. Trust me; once you serve this creamy pumpkin pasta at your next gathering, it’s bound to become a family staple.

Why You’ll Love This Recipe

• Easy to Prepare: This recipe comes together in just under an hour, making it perfect for those busy evenings when you need something comforting yet quick.
• Family-Friendly: With its cheesy goodness and hidden veggies, it’s sure to be a hit with both kids and adults alike!
• Make-Ahead Convenience: You can assemble the pasta bake ahead of time and pop it into the oven when you’re ready to eat.
• Deliciously Flavorful: The combination of pumpkin, tomatoes, and spices creates a rich flavor profile that will have everyone coming back for seconds.
• Perfect for Fall: Packed with seasonal ingredients, this dish embodies all the cozy vibes we love during autumn!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create this mouthwatering dish. You’ll find everything you need right here—no complicated items or hard-to-find ingredients!

For the Pasta Bake

• 1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti or any other tubular pasta, fusilli, or farfalle)
• 2 Tbsp. butter
• 1/2 cup finely chopped walnuts
• 1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves, divided
• 2 Tbsp. extra-virgin olive oil
• 8 oz. cremini (baby bella) mushrooms, sliced
• 1 yellow onion, finely chopped
• 1/4 cup tomato paste
• 4 garlic cloves, minced
• 1/2 tsp. crushed red pepper flakes
• 3 to 4 handfuls fresh baby spinach
• 1 tsp. dried oregano
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground nutmeg
• 3 cups vegetable broth
• 1 (15-oz.) can pumpkin purée
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups grated fontina cheese, divided

Variations

One of the best things about this recipe is its flexibility! Feel free to get creative based on your taste preferences or what you have on hand.

• Add Protein: Toss in cooked chicken or turkey for an extra boost of protein.
• Go Vegan: Substitute cheese with your favorite plant-based options and use vegan butter.
• Change Up the Greens: If you’re not a fan of spinach, try kale or even broccoli for added nutrition.
• Spice It Up: Add more crushed red pepper flakes if you like a little heat!

How to Make Pasta Bake with Pumpkin Tomato Sauce

Step 1: Cook the Pasta

Preheat your oven to 375ºF and bring a large pot of generously salted water to a boil. Once boiling, add your chosen pasta and cook until it’s just two minutes shy of al dente. This ensures that the pasta won’t turn mushy after baking! Drain the pasta into a strainer and set aside while we prepare the delicious sauce.

Step 2: Toast the Walnuts

In a large sauté pan over medium heat, melt the butter. Once hot, add the walnuts along with 1 tablespoon of sage; cook for about five minutes until they are toasted and fragrant. This step adds depth and richness to our dish! Season lightly with salt before transferring this mixture to a bowl.

Step 3: Sauté the Vegetables

Return the pan to medium heat and add olive oil along with sliced mushrooms and chopped onion. Cook until they soften—about eight minutes—allowing their natural sweetness to develop. This builds the base flavor for our creamy sauce!

Step 4: Build the Sauce

Stir in tomato paste, minced garlic, and crushed red pepper flakes into the pan. Cook for three to four minutes until the tomato paste caramelizes slightly—this deepens its flavor! Gradually add fresh spinach while stirring until it wilts down completely. Then mix in oregano, salt, pepper, nutmeg, and remaining sage.

Step 5: Combine Everything

Pour in vegetable broth while scraping any browned bits from the bottom of the pan—those bits are packed with flavor! Stir in pumpkin purée along with Parmesan cheese and half of fontina cheese until melted and smooth. Finally, toss in your drained pasta until all noodles are well-coated in that creamy pumpkin tomato sauce.

Step 6: Bake It Up

Transfer everything into a greased 13×9-inch baking dish. Sprinkle remaining fontina cheese on top along with our buttery walnut-sage mixture from earlier. Cover with foil and bake at 375ºF for 15 minutes before uncovering it for another 10 minutes until everything is melted and golden brown.

And there you have it—a delightful Pasta Bake with Pumpkin Tomato Sauce that’s perfect for sharing! Enjoy every cheesy bite!

Pro Tips for Making Pasta Bake with Pumpkin Tomato Sauce

Creating a delicious pasta bake is all about the details, and these tips will help you achieve that perfect balance of flavors and textures!

• Choose the Right Pasta: Opt for tubular or spiral pasta shapes like mezzi rigatoni or fusilli. These shapes hold onto the creamy pumpkin tomato sauce beautifully, ensuring each bite is packed with flavor.
• Don’t Overcook the Pasta: Cook your pasta just shy of al dente. This ensures it maintains some firmness during baking, preventing it from becoming mushy as it absorbs moisture from the sauce.
• Toast Your Walnuts: Toasting walnuts enhances their nutty flavor and adds a delightful crunch to your dish. This simple step elevates your bake from ordinary to extraordinary!
• Experiment with Cheese: While Parmesan and fontina are fantastic choices, feel free to mix in other cheeses such as gouda or mozzarella for varied flavor profiles. Each cheese melts differently, providing unique textures.
• Let It Rest Before Serving: Allow your pasta bake to sit for about 5-10 minutes after removing it from the oven. This resting time helps the dish set and makes serving much easier!

How to Serve Pasta Bake with Pumpkin Tomato Sauce

Serving this delectable pasta bake can be as fun as making it! Here are some creative ideas to present your dish beautifully while enhancing its flavors.

Garnishes

• Fresh Sage Leaves: A sprinkle of finely chopped fresh sage adds a burst of color and an aromatic touch that complements the pumpkin beautifully.
• Chopped Fresh Parsley: Adding freshly chopped parsley not only brightens the presentation but also contributes a fresh, earthy flavor that balances the richness of the cheese.

Side Dishes

• Arugula Salad: A simple arugula salad dressed with lemon vinaigrette provides a peppery contrast to the creamy pasta, refreshing your palate between bites.
• Roasted Seasonal Vegetables: Toss seasonal vegetables like carrots, Brussels sprouts, or zucchini in olive oil and roast until tender. Their natural sweetness pairs wonderfully with the savory pasta bake.
• Garlic Bread: Serve warm garlic bread on the side for a comforting addition that’ll soak up any extra sauce left on your plate—plus, who can resist garlic bread?
• Steamed Green Beans: Lightly steamed green beans add a crunchy texture and vibrant color to your meal. You can simply season them with salt or toss them in olive oil for extra flavor.

This Pasta Bake with Pumpkin Tomato Sauce is sure to warm hearts and bellies alike—enjoy every delicious bite!

Make Ahead and Storage

This Pasta Bake with Pumpkin Tomato Sauce is a fantastic choice for meal prep, allowing you to enjoy comforting, flavorful meals throughout the week. It’s easy to make in advance and keeps well, making it perfect for busy weeknights.

Storing Leftovers

• Allow the pasta bake to cool completely before storing.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 3 days.

Freezing

• Let the pasta bake cool fully before freezing.
• Portion into freezer-safe containers or wrap tightly with aluminum foil.
• Freeze for up to 2 months. For best results, label and date your containers.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Preheat your oven to 350ºF (175ºC).
• Cover with foil and reheat for about 20-25 minutes until warmed through. Remove foil for the last few minutes for a crispy topping.

FAQs

Here are some common questions about this delightful recipe!

Can I use other types of pasta in the Pasta Bake with Pumpkin Tomato Sauce?

Absolutely! You can use any dry pasta shape you prefer, such as penne, farfalle, or even gluten-free options. Just be sure to adjust cooking time as needed.

How can I make this Pasta Bake with Pumpkin Tomato Sauce healthier?

To enhance the healthiness of this dish, consider adding more veggies like zucchini or bell peppers. You can also reduce cheese slightly or use lower-fat cheese options without compromising flavor!

Can I prepare the Pasta Bake with Pumpkin Tomato Sauce ahead of time?

Yes! This recipe is perfect for making ahead. You can assemble it a day in advance and store it in the fridge until you’re ready to bake.

Is this Pasta Bake with Pumpkin Tomato Sauce suitable for meal prep?

Definitely! This dish reheats beautifully and can be stored in individual portions, making it an excellent choice for quick lunches or dinners throughout the week.

Final Thoughts

I hope you find joy in making this warm and comforting Pasta Bake with Pumpkin Tomato Sauce! It’s a beautiful way to celebrate fall flavors while sneaking in some veggies. Whether you’re enjoying it on a cozy night in or sharing it with family and friends, this dish is bound to become a favorite. Happy cooking!