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Pasta Bake with Pumpkin Tomato Sauce Recipe

Pasta Bake with Pumpkin Tomato Sauce Recipe
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★★★★★

5.1 from 14 reviews

This comforting Pasta Bake with Pumpkin Tomato Sauce combines the creamy richness of pumpkin purée with the savory flavors of tomato, sage, and cheeses. Toasted walnuts add a delightful crunch to this hearty baked pasta dish, perfect for fall and cozy dinners.

Ingredients

Scale

Pasta

  • 1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti, fusilli, or farfalle)

Walnut Sage Mixture

  • 2 Tbsp. butter
  • 1/2 cup finely chopped walnuts
  • 1 Tbsp. finely chopped fresh sage leaves (divided)

Sauce

  • 2 tsp. finely chopped fresh sage leaves (remaining)
  • 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 and Cook Pasta: Preheat oven to 375ºF. Bring a large pot of generously salted water to a boil. Add pasta and cook until 2 minutes shy of al dente, meaning the pasta should be firm but still tender enough to bite through. Drain pasta and set aside.
  2. Prepare Walnut Sage Mixture: In a large sauté pan over medium heat, melt the butter. Add the walnuts and 1 tablespoon of finely chopped fresh sage leaves. Cook for 5 minutes until walnuts are toasted and aromatic. Season with a pinch of salt and transfer the mixture to a bowl.
  3. Sauté Vegetables: Return the pan to medium heat. Add olive oil, then the sliced mushrooms and finely chopped onion. Cook for about 8 minutes until soft and fragrant.
  4. Add Tomato Paste and Greens: Stir in tomato paste, minced garlic, and crushed red pepper flakes. Cook for 3 to 4 minutes until the tomato paste caramelizes and darkens to a brick red color. Gradually add the fresh baby spinach, stirring continuously until the greens wilt. Add dried oregano, salt, black pepper, ground nutmeg, and the remaining 2 teaspoons of fresh sage.
  5. Make the Pumpkin Tomato Sauce: Pour in vegetable broth, stirring well to release any browned bits from the pan. Stir in pumpkin purée, grated Parmesan cheese, and 1/2 cup grated fontina cheese. Continue stirring until the fontina melts and the sauce is smooth. Add the cooked pasta and stir until all noodles are well-coated with the sauce.
  6. Assemble and Bake: Transfer the pasta mixture to a greased 13×9-inch baking dish. Sprinkle the remaining fontina cheese over the top, then scatter the buttery walnut-sage mixture evenly. Cover with foil and bake at 375ºF for 15 minutes. Remove foil and bake uncovered for an additional 10 minutes until the cheese is golden and melted.

Notes

  • You can use any tubular or shaped pasta like mezzi rigatoni, shells, ziti, fusilli, or farfalle for this recipe.
  • Cook pasta slightly underdone because it will continue to cook in the sauce and oven.
  • Adjust the amount of crushed red pepper flakes for spice preference.
  • Walnuts can be toasted carefully on the stovetop or in the oven if preferred for extra flavor.
  • Use freshly grated cheeses for the best melting and flavor experience.
  • Make sure to stir the sauce until smooth to avoid lumps from the pumpkin purée.
  • Leftovers can be refrigerated and reheated; add a splash of vegetable broth to loosen the sauce if needed.

Nutrition

Keywords: pumpkin pasta bake, baked pasta recipe, pumpkin tomato sauce, autumn pasta dish, vegetarian pasta bake

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