Description
This comforting Pasta Bake with Pumpkin Tomato Sauce combines tender pasta, a creamy pumpkin-infused tomato sauce, sautéed mushrooms and spinach, and a crunchy walnut-sage topping, all baked to golden perfection. It’s an ideal dish for a cozy family dinner with a rich, savory flavor and a delightful texture contrast.
Ingredients
Scale
Pasta
- 1 lb dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
Topping
- 2 tablespoons butter
- ½ cup finely chopped walnuts
- 1 tablespoon fresh sage, finely chopped (divided)
Sautéed Vegetables and Sauce
- 2 tablespoons extra-virgin olive oil
- 8 oz cremini (baby bella) mushrooms, sliced
- 1 yellow onion, finely chopped
- ¼ cup tomato paste
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- 3–4 handfuls fresh baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 3 cups vegetable broth
- 1 (15 oz) can pumpkin purée
- ½ cup grated Parmesan cheese
- 1½ cups grated fontina cheese (divided)
- 2 teaspoons fresh sage, finely chopped (remaining)
Instructions
- Prepare Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until it is 2 minutes shy of al dente. Drain the pasta and set it aside to prevent overcooking during baking.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the dish later.
- Make Walnut-Sage Topping: In a large sauté pan over medium heat, melt the butter. Add the finely chopped walnuts and 1 tablespoon of the fresh sage. Cook, stirring occasionally, for about 5 minutes until the walnuts are toasted and fragrant. Season with salt to taste and then transfer the mixture to a bowl.
- Sauté Vegetables: Using the same sauté pan, add the olive oil, sliced mushrooms, and finely chopped onion. Cook over medium heat for about 8 minutes or until the vegetables have softened and released their moisture.
- Build the Sauce: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Continue cooking for 3 to 4 minutes, allowing the tomato paste to darken and deepen in flavor. Gradually add the fresh baby spinach, stirring continuously until it wilts down completely. Then add the dried oregano, kosher salt, black pepper, and ground nutmeg, mixing well to combine all the flavors.
- Finish Sauce: Pour in the vegetable broth, scraping any browned bits stuck to the bottom of the pan to incorporate that flavor into the sauce. Add the canned pumpkin purée, grated Parmesan cheese, and ½ cup of the grated fontina cheese. Stir gently until the cheese melts, and the sauce is smooth and creamy. Finally, fold in the cooked pasta ensuring every piece is evenly coated with the luscious sauce.
- Assemble and Bake: Transfer the pasta mixture into a greased 13×9-inch baking dish. Evenly sprinkle the remaining 1 cup of grated fontina cheese on top, followed by the walnut-sage topping. Cover the dish tightly with foil and bake for 15 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese topping turns golden and bubbly.
- Store Leftovers: After baking, allow any leftovers to cool to room temperature. Store them in an airtight container in the refrigerator where they will keep well for up to 5 days. Reheat gently before serving.
Notes
- Be sure not to overcook the pasta in the boiling water since it will continue to cook during baking in the sauce.
- To toast walnuts evenly, stir them frequently over medium heat to avoid burning.
- If you prefer a milder flavor, reduce or omit the crushed red pepper flakes.
- For a richer topping, consider adding a sprinkle of bread crumbs mixed with melted butter along with the walnuts and sage.
- This dish is vegetarian but contains dairy and is not vegan.
- Leftovers can be refrigerated and gently reheated in the oven or microwave adding a splash of vegetable broth if the sauce thickens too much.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
