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Pasta Bake with Pumpkin Tomato Sauce

Creamy Pasta Bake with Pumpkin Tomato Sauce for Cozy Nights

A comforting and nutritious Pasta Bake with Pumpkin Tomato Sauce, perfect for fall nights with family and friends.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb dry pasta of choice Gluten-free pasta makes a great alternative.
For the Sauce
  • 2 Tbsp unsalted butter Vegan butter can be used if desired.
  • 2 Tbsp extra-virgin olive oil Any neutral oil can work in a pinch.
  • 1 yellow onion, finely chopped Shallots can substitute nicely.
  • 8 oz cremini mushrooms, sliced Opt for button mushrooms if preferred or omit for a mushroom-free dish.
  • 4 cloves garlic, minced Garlic powder can work if fresh is unavailable.
  • 1/4 cup tomato paste Can swap with crushed tomatoes for a lighter texture.
  • 1 15-oz can pumpkin purée Sweet potato purée serves as a delightful alternative.
  • 3 cups vegetable broth Chicken broth is an option for non-vegetarians.
For Seasoning
  • 3 to 4 handfuls fresh baby spinach Or use kale for a different flair.
  • 1 tsp dried oregano Feel free to substitute with basil.
  • 1 tsp kosher salt Table salt is another easy option.
  • 1/2 tsp black pepper Adjust based on taste preferences.
  • 1/4 tsp ground nutmeg Cinnamon can be an intriguing substitute.
  • 1/2 tsp crushed red pepper flakes Omit if you'd like a milder dish.
For the Topping
  • 1/2 cup finely chopped walnuts Breadcrumbs can be a different texture.
  • 1/2 cup grated Parmesan cheese Nutritional yeast works for a dairy-free option.
  • 1 1/2 cups grated fontina cheese, divided Substitute with mozzarella for a unique twist.

Equipment

  • Large Pot
  • sauté pan
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Bring salted water to a rolling boil in a large pot. Cook the dry pasta until 2 minutes shy of al dente, about 6-8 minutes. Drain and set aside.
  3. Melt 2 tablespoons of unsalted butter in a sauté pan. Add walnuts and sage, toasting for about 5 minutes until fragrant. Season with salt and pepper, then set aside.
  4. In the same sauté pan, heat 2 tablespoons of olive oil. Add sliced mushrooms and chopped onion. Cook over medium heat for about 8 minutes until tender.
  5. Stir in tomato paste, minced garlic, and crushed red pepper flakes. Cook for 3-4 minutes.
  6. Fold in fresh spinach until wilted, about 2 minutes. Then mix in oregano, salt, pepper, and nutmeg.
  7. Gradually add vegetable broth, scraping the bottom of the pan. Stir in pumpkin purée and cheeses until smooth. Simmer for a few minutes.
  8. Fold the drained pasta into the pumpkin sauce until evenly coated.
  9. Transfer to a greased baking dish and sprinkle with remaining fontina cheese and walnut-sage topping.
  10. Cover with foil and bake for 15 minutes, then remove foil and bake for another 10 minutes until golden and bubbly.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 6gVitamin A: 12000IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Use airtight containers to store leftovers in the fridge for up to 5 days or freeze portions for up to 3 months.

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