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Pasta Bake with Pumpkin Tomato Sauce

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A cozy and comforting pasta bake featuring creamy pumpkin and tangy tomato sauce, perfect for family gatherings.

Ingredients

Scale
  • 1 lb. dry pasta (mezzi rigatoni, shells, or ziti)
  • 2 Tbsp. butter (or olive oil for dairy-free)
  • 1/2 cup finely chopped walnuts
  • 2 Tbsp. finely chopped fresh sage leaves
  • 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

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta in a large pot of salted boiling water until al dente, about 2 minutes less than package instructions.
  3. Drain the pasta and set it aside.
  4. Sauté the walnuts in a skillet over medium heat until golden and fragrant, about 2-3 minutes. Add the onions and cook until soft, about 5 minutes. Stir in garlic and mushrooms and cook until mushrooms release moisture, around 5-7 minutes.
  5. Create the sauce by stirring in tomato paste and cooking for 2 minutes. Add vegetable broth, pumpkin purée, oregano, salt, black pepper, crushed red pepper flakes, and nutmeg, then simmer, stirring frequently.
  6. Add the baby spinach and stir until wilted. Taste and adjust seasoning as necessary.
  7. Combine the drained pasta with the pumpkin tomato sauce. Stir in Parmesan and 3/4 cup of fontina cheese until well combined.
  8. Transfer the mixture to a greased 9×13-inch baking dish and spread it evenly.
  9. Top with remaining fontina cheese.
  10. Bake for 25-30 minutes until golden and bubbly.
  11. Garnish with fresh sage or a drizzle of olive oil before serving.

Notes

This dish can be made ahead of time and stored in the fridge for up to 24 hours before baking. It also freezes well.

Nutrition

Keywords: pasta bake, pumpkin sauce, vegetarian pasta

Find it online: https://savoryaddict.com/pasta-bake-pumpkin-tomato-sauce/