Pasta Bake with Pumpkin Tomato Sauce
Cozy up with our Pasta Bake with Pumpkin Tomato Sauce, the perfect dish to embrace the flavors of fall! This comforting casserole combines creamy pumpkin sauce, earthy mushrooms, and fresh spinach, all topped with a crunchy walnut-sage mixture. It’s not just delicious; it also sneaks in nutritious veggies that both kids and adults will love. Perfect for busy weeknights or family gatherings, this baked pasta is sure to become a staple in your home.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb dry pasta (mezzi rigatoni, shells, or fusilli)
- 2 Tbsp butter
- 1/2 cup walnuts, chopped
- 1 Tbsp + 2 tsp fresh sage, chopped
- 2 Tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 3 cups vegetable broth
- 1 (15 oz) can pumpkin purée
- 1/2 cup grated Parmesan cheese
- 1.5 cups grated fontina cheese
Instructions
- Preheat oven to 375°F (190°C). Cook pasta in salted water until two minutes shy of al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add walnuts and sage; toast for about 5 minutes. Season with salt and set aside.
- In the same pan, add olive oil, mushrooms, and onion; sauté until softened (8 minutes).
- Stir in tomato paste, garlic, and red pepper flakes; cook until caramelized (3–4 minutes). Add spinach until wilted.
- Pour in vegetable broth and mix in pumpkin purée and cheeses until smooth. Combine with pasta.
- Transfer to a greased baking dish; top with remaining fontina and walnut mixture. Cover with foil and bake for 15 minutes; uncover for an additional 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 40mg