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Pasta Bake with Pumpkin Tomato Sauce

Pasta Bake with Pumpkin Tomato Sauce for Cozy Nights in

This Pasta Bake with Pumpkin Tomato Sauce is a comforting and delicious dish, perfect for chilly nights. A healthy twist on classic comfort food.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 lb Dry Pasta Use mezzi rigatoni, shells, or ziti; gluten-free pasta can be substituted.
  • 2 Tbsp Unsalted Butter Adds richness.
  • 1/2 cup Walnuts Finely chopped; can substitute with pecans or omit.
  • 1 Tbsp + 2 tsp Fresh Sage Finely chopped; dried sage can be used.
  • 2 Tbsp Extra-Virgin Olive Oil Can replace with avocado oil.
  • 8 oz Cremini Mushrooms Sliced; button mushrooms work well.
  • 1 Yellow Onion Finely chopped.
  • 1/4 cup Tomato Paste Can replace with canned tomatoes.
  • 4 cloves Garlic Minced; can reduce to 2 cloves.
  • 1/2 tsp Crushed Red Pepper Flakes Adjust or omit for milder taste.
  • 3 to 4 handfuls Fresh Baby Spinach Can substitute with kale or Swiss chard.
  • 1 tsp Dried Oregano Can use Italian seasoning.
  • 1 tsp Kosher Salt Adjust based on taste.
  • 1/2 tsp Black Pepper Can be swapped with white pepper.
  • 1/4 tsp Ground Nutmeg Can replace with allspice.
  • 3 cups Vegetable Broth Chicken broth can be used.
  • 1 15-oz. can Pumpkin Purée Homemade purée is a great alternative.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast works for dairy-free option.
  • 1 1/2 cups Grated Fontina Cheese Divided; mozzarella or Gouda can substitute.

Equipment

  • large pot
  • sauté pan
  • Baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather all necessary ingredients and equipment.
  2. In a large pot, boil salted water and cook the pasta until 2 minutes shy of al dente, about 6–8 minutes. Drain and set aside.
  3. In a sauté pan, melt 2 tablespoons of unsalted butter over medium heat. Add walnuts and 1 tablespoon of sage; cook for 5 minutes until golden.
  4. Sauté sliced mushrooms and chopped onion in the same pan with 2 tablespoons of olive oil for about 8 minutes until tender.
  5. Stir in tomato paste, minced garlic, and crushed red pepper; cook for 3-4 minutes.
  6. Add spinach and cook until wilted, about 2-3 minutes. Season with oregano, salt, black pepper, and nutmeg.
  7. Pour in vegetable broth, mix in pumpkin purée, and grated Parmesan and Fontina cheeses. Stir until smooth.
  8. In a bowl, mix cooked pasta with the creamy sauce until well coated.
  9. Transfer the mixture to a greased baking dish, top with remaining Fontina and walnut-sage mixture.
  10. Cover with foil and bake for 15 minutes, then uncover and bake for an additional 10 minutes, until bubbly.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 700mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 12000IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

To avoid soggy vegetables, allow mushrooms and onions to brown before adding other ingredients for enhanced flavor.

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