Pasta Bake with Pumpkin Tomato Sauce Recipe

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If you are craving a comforting meal that’s both vibrant and hearty, the Pasta Bake with Pumpkin Tomato Sauce is exactly what you need. This delightful dish marries the creamy richness of pumpkin puree with the tangy depth of tomato paste, all wrapped around tender pasta and baked to golden perfection. Every bite delivers a warm hug on a plate, with layers of flavor from buttery walnuts, earthy mushrooms, and a fragrant sage infusion that keeps you coming back for more. It’s a fabulous way to enjoy pasta in a new, exciting form that’s just as perfect for weeknight dinners as it is for feeding a crowd.

Ingredients You’ll Need

This recipe relies on simple, wholesome ingredients that each play a vital role in creating the rich taste, interesting textures, and inviting colors of this Pasta Bake with Pumpkin Tomato Sauce. Each component is easy to find, yet together they elevate this bake from ordinary to extraordinary.

• 1 lb. dry pasta of choice: Tubular or twisted shapes like mezzi rigatoni, shells, or fusilli hold the sauce perfectly, making every bite saucy and delicious.
• 2 Tbsp. butter: Adds a silky richness and helps toast the walnuts for extra crunch and flavor.
• 1/2 cup finely chopped walnuts: Provides a wonderful nutty crunch that contrasts with the creamy bake.
• 1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves: Fresh sage adds an herby, slightly peppery lift that balances the sweetness of pumpkin.
• 2 Tbsp. extra-virgin olive oil: Gives a fruity base for sautéing mushrooms and onion.
• 8 oz. cremini (baby bella) mushrooms, sliced: Earthy and meaty mushrooms add depth and a satisfying bite.
• 1 yellow onion, finely chopped: Brings subtle sweetness and aromatics to the sauce.
• 1/4 cup tomato paste: Concentrated tomato flavor that caramelizes for a rich, slightly smoky base.
• 4 garlic cloves, minced: Infuses savory pungency and warmth throughout the dish.
• 1/2 tsp. crushed red pepper flakes: Adds a gentle kick without overpowering the creamy sauce.
• 3 to 4 handfuls fresh baby spinach: Brightens the dish with vibrant green color and a fresh burst of flavor.
• 1 tsp. dried oregano: Provides a classic Italian herb note to harmonize all flavors.
• 1 tsp. kosher salt: Enhances natural flavors throughout the bake.
• 1/2 tsp. black pepper: Adds gentle heat and complexity.
• 1/4 tsp. ground nutmeg: A pinch lends a warm, cozy nuance that complements pumpkin beautifully.
• 3 cups vegetable broth: Creates the perfect base to thin the sauce and deepen flavor.
• 1 (15-oz.) can pumpkin purée: The star ingredient that gives this sauce its creamy texture and subtle sweetness.
• 1/2 cup grated Parmesan cheese: Sharp and salty, Parmesan enriches the sauce with umami.
• 1 1/2 cups grated fontina cheese, divided: Melts smoothly for luscious creaminess and a golden topping.

How to Make Pasta Bake with Pumpkin Tomato Sauce

Step 1: Prepare the Pasta

Start by preheating your oven to 375ºF and bringing a large pot of well-salted water to a boil. Add your chosen pasta and cook it until it is just shy of al dente — this means it will still be firm to the bite since it will finish cooking in the oven. Drain and set aside, so your noodles are perfectly primed to soak up that luscious pumpkin tomato sauce.

Step 2: Toast the Walnuts and Sage

While the pasta cooks, melt butter in a large sauté pan over medium heat. Toss in finely chopped walnuts and 1 tablespoon of fresh sage, cooking them for about 5 minutes until the walnuts turn fragrant and lightly toasted. A pinch of salt here enhances their nutty flavor. Transfer this mixture to a bowl—it will later lend a delightful crunch and herbaceous burst to the final dish.

Step 3: Sauté Mushrooms and Onions

Using the same pan, crank the heat back to medium, add olive oil, and sauté the cremini mushrooms and finely chopped yellow onion until they soften and become tender, roughly 8 minutes. This combination forms a flavorful base, with the mushrooms adding earthiness and the onions sweetness.

Step 4: Build the Sauce Base

Mix in tomato paste, minced garlic, and red pepper flakes. Let the tomato paste cook for 3 to 4 minutes until it caramelizes and shifts to a rich brick-red color—this step is key to unlocking deep, savory flavor. Gradually fold in fresh spinach, stirring continuously until it wilts. Then add dried oregano, kosher salt, black pepper, nutmeg, and the remaining 2 teaspoons of fresh sage for that signature fragrant note.

Step 5: Incorporate Broth and Pumpkin

Pour in vegetable broth to deglaze the pan, loosening any flavorful browned bits stuck to the bottom. Stir in pumpkin purée, Parmesan cheese, and half of the fontina cheese. Keep stirring until the fontina melts completely, creating a smooth, creamy sauce that envelops every ingredient. Toss in the cooked pasta, coating each piece in this velvety sauce.

Step 6: Bake the Pasta

Transfer the pasta and sauce mixture to a greased 13×9-inch baking dish. Sprinkle the remaining fontina cheese evenly over the top, then scatter the buttery walnut-sage mixture. Cover with foil and bake for 15 minutes at 375ºF. Remove the foil and bake for an additional 10 minutes until the cheese on top is melted and golden brown—ready to wow your taste buds with each satisfying spoonful.

How to Serve Pasta Bake with Pumpkin Tomato Sauce

Garnishes

To add a bright contrast and freshness, sprinkle some finely chopped parsley or additional fresh sage leaves on top right before serving. A light drizzle of extra-virgin olive oil or a scattering of toasted walnuts also adds texture and a luxurious finish that highlights the flavors beautifully.

Side Dishes

This Pasta Bake with Pumpkin Tomato Sauce pairs wonderfully with a crisp, lightly dressed salad—think arugula or baby kale with lemon vinaigrette—to cut through the richness. Crusty garlic bread or a rustic French baguette is another great choice, perfect for mopping up any leftover sauce on your plate.

Creative Ways to Present

For a festive touch, try serving portions of this bake in individual ramekins topped with a little fresh sage leaf or a sprinkle of grated Parmesan. You can also use colorful pasta shapes to brighten the look, or serve alongside roasted autumn vegetables like Brussels sprouts or butternut squash to emphasize seasonal flavors.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, often tasting even better the next day, making it a fantastic option for planned meals or cozy lunches.

Freezing

This dish freezes well for up to 2 months. Portion it into freezer-safe containers before baking, or freeze a fully baked casserole. When ready to enjoy, thaw overnight in the fridge for best results and reheat gently to retain creaminess.

Reheating

Warm leftovers in the oven at 350ºF covered with foil to prevent drying out, or use a microwave-safe dish and heat in intervals to ensure even heating. Add a splash of vegetable broth or cream if the sauce needs loosening up while reheating.

FAQs

Can I use a different type of squash instead of pumpkin?

Absolutely! Butternut squash or kabocha work wonderfully as substitutes and will give you a similar creamy texture with slightly different sweetness and flavor profiles.

Is this recipe suitable for vegetarians?

Yes, it’s completely vegetarian since it relies on vegetable broth and cheese—just ensure you use vegetarian Parmesan or a substitute if that’s important to you.

Can I make this gluten-free?

Definitely. Just swap the pasta for your favorite gluten-free variety and double-check that your broth and other ingredients are gluten-free as well.

What’s the best pasta shape for this bake?

Tubular shapes like mezzi rigatoni, shells, or ziti are ideal because they trap the sauce inside, but twisted or farfalle pasta also work beautifully for a colorful twist.

Can I add protein to this dish?

Sure! Stir in cooked Italian sausage, grilled chicken, or even crispy tofu for extra protein, adjusting seasoning accordingly to blend flavors well.

Final Thoughts

I can’t recommend this Pasta Bake with Pumpkin Tomato Sauce enough—it’s one of those recipes that feels like a warm, satisfying hug from the inside out. Every element, from the creamy pumpkin sauce to the crunchy walnuts and bubbly golden cheese topping, comes together in a dish that’s as comforting as it is elegant. Whether you’re cooking for family, friends, or just yourself, this bake is sure to become a new favorite that you’ll want to make again and again!

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