Go Back
–+ servings
Pasta Bake with Pumpkin Tomato Sauce

Creamy Pasta Bake with Pumpkin Tomato Sauce Delight

Delight in a Creamy Pasta Bake with Pumpkin Tomato Sauce, a warm hug of flavor perfect for cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 1 lb Dry Pasta tubular pasta like mezzi rigatoni, ziti, or farfalle
  • 3 cups Vegetable Broth chicken broth works if not vegetarian
For the Creamy Sauce
  • 1 15-oz can Pumpkin Puree the star ingredient
  • 2 Tbsp Butter or olive oil as a plant-based alternative
  • 2 Tbsp Olive Oil for sautéing
  • 1/2 cup Parmesan Cheese grated
  • 1 1/2 cups Fontina Cheese grated, divided
For the Flavor Boosters
  • 3-4 handfuls Fresh Spinach or kale/swiss chard
  • 8 oz Cremini Mushrooms sliced
  • 1 Onion finely chopped
  • 4 cloves Garlic minced
  • 1 tsp Dried Oregano
  • 2 Tbsp Sage finely chopped
  • 1/2 tsp Red Pepper Flakes adjust to spice preference
  • 1/2 tsp Black Pepper kosher salt balances flavors
  • 1/4 tsp Ground Nutmeg complements pumpkin flavor
For the Crunchy Topping
  • 1/2 cup Walnuts finely chopped

Equipment

  • Oven
  • Skillet
  • Pot
  • Baking Dish
  • colander

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your baking dish.
  2. Boil the dry pasta in salted water until 2 minutes shy of al dente, then drain.
  3. Melt the butter in a skillet and toast walnuts and sage for 3-4 minutes.
  4. Sauté cremini mushrooms and chopped onion in olive oil until translucent, about 7-8 minutes.
  5. Add tomato paste, garlic, and red pepper flakes, cooking for 2-3 minutes.
  6. Stir in fresh spinach and seasoning, cooking until spinach wilts.
  7. Deglaze with vegetable broth, then stir in pumpkin puree and half the Fontina cheese until smooth.
  8. Fold in the cooked pasta until evenly coated with the sauce.
  9. Transfer pasta and sauce to the baking dish, adding remaining Fontina and walnut-sage mixture on top.
  10. Cover with foil and bake for 15 minutes, then uncover and bake for an additional 10-15 minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 3000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

For best results, taste and adjust seasoning as you go. Leftovers can be stored in the fridge for up to 5 days.

Tried this recipe?

Let us know how it was!