Print

Pasta Bake with Pumpkin Tomato Sauce Recipe

Pasta Bake with Pumpkin Tomato Sauce Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 26 reviews

A comforting and flavorful Pasta Bake with Pumpkin Tomato Sauce that combines the richness of fontina cheese, the earthiness of mushrooms, and the sweetness of pumpkin puree. This vegetarian dish is a perfect blend of savory and creamy textures, making it a satisfying weeknight meal for the whole family.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Entree, Pasta, Vegetarian
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Main Ingredients:

  • 1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti or any other tubular pasta, fusilli, or farfalle)
  • 2 Tbsp. butter
  • 1/2 cup finely chopped walnuts
  • 1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves, divided
  • 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 the Oven: Preheat the oven to 375ºF.
  2. Cook the Pasta: Boil a pot of salted water and cook the pasta until 2 minutes shy of al dente. Drain and set aside.
  3. Prepare the Walnut-Sage Mixture: Toast walnuts and sage in butter until aromatic. Set aside.
  4. Sauté Mushrooms and Onions: Cook mushrooms and onions in olive oil until soft.
  5. Add Flavorings: Stir in tomato paste, garlic, red pepper flakes, spinach, oregano, salt, pepper, nutmeg, and sage.
  6. Create the Sauce: Add vegetable broth, pumpkin puree, Parmesan, and 1/2 cup fontina cheese. Mix until smooth.
  7. Combine Pasta and Sauce: Stir cooked pasta into the sauce until well-coated.
  8. Bake: Transfer the mixture to a baking dish, top with fontina cheese and walnut-sage mixture. Bake covered, then uncovered, until golden and bubbly.

Notes

  • To Store: Store cooked leftovers in an airtight container in the refrigerator for up to 5 days.
  • To Freeze: Freeze cooled pasta in a freezer-safe container for up to 3 months.
  • To Reheat: Thaw overnight in the refrigerator if frozen. Reheat in the microwave with broth or in the oven until warm.

Nutrition

Find it online: https://cookingwithsarah.com/pasta-bake-with-pumpkin-tomato-sauce-recipe/