Description

This comforting Pasta Bake with Pumpkin Tomato Sauce combines tender pasta with a creamy, flavorful sauce made from pumpkin purée, tomato paste, sautéed mushrooms, and fresh spinach. Toasted walnuts with sage add a delightful crunch and aroma, while melted fontina and Parmesan cheeses create a rich, golden topping. Perfect for a cozy dinner, this dish blends savory and autumnal flavors in a baked casserole-style meal.

Ingredients

Pasta and Nuts

1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti, fusilli, or farfalle)
2 Tbsp. butter
1/2 cup finely chopped walnuts
2 Tbsp. finely chopped fresh sage leaves

Vegetables and Sauce

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
3 cups vegetable broth
1 (15-oz.) can pumpkin purée

Cheeses

1/2 cup grated Parmesan cheese
1 1/2 cups grated fontina cheese, divided

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Instructions

Preheat and Cook Pasta: Preheat your oven to 375ºF. Bring a large pot of generously salted water to a boil. Add the pasta and cook for a time 2 minutes shy of al dente, so the pasta remains firm but tender. Drain and set aside.
Toast Walnuts and Sage: In a large sauté pan over medium heat, melt the butter. Add the chopped walnuts and fresh sage leaves, cooking for 5 minutes until the walnuts are toasted and aromatic. Season with a pinch of salt and transfer to a bowl.
Sauté Mushrooms and Onion: Return the pan to medium heat. Add olive oil, sliced mushrooms, and chopped onion. Cook for about 7 to 8 minutes until they soften.
Add Tomato Paste and Spinach: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook for 2 to 3 minutes until the tomato paste caramelizes and turns brick red. Gradually add fresh baby spinach while stirring until it wilts. Then mix in dried oregano, kosher salt, and black pepper.
Prepare the Sauce: Pour in the vegetable broth, stirring to loosen any browned bits at the pan’s bottom. Add the pumpkin purée, grated Parmesan, and half a cup of grated fontina cheese. Stir continuously until the fontina melts and the sauce is smooth. Mix in the cooked pasta well to coat all the noodles with the sauce.
Assemble and Bake: Transfer the pasta mixture to a greased 13×9-inch baking dish. Sprinkle the remaining fontina cheese on top, then spread the toasted walnut and sage mixture evenly over the cheese. Cover loosely with foil and bake at 375ºF for 15 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted and golden brown.

Notes

You can use any tubular or short pasta varieties such as mezzi rigatoni, shells, ziti, fusilli, or farfalle depending on your preference.
Be sure not to overcook the pasta before baking; it should be slightly underdone since it will continue to cook in the oven.
If you prefer a spicier kick, increase the crushed red pepper flakes slightly.
To make this dish vegetarian, ensure the Parmesan cheese is vegetarian-friendly or substitute with a plant-based cheese.
This dish reheats well and can be stored covered in the refrigerator for up to 3 days.