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Pasta Bake with Pumpkin Tomato Sauce

Cheesy Pasta Bake with Pumpkin Tomato Sauce for Fall Comfort

Delight in this Cheesy Pasta Bake with Pumpkin Tomato Sauce, a comforting, vegetarian, and healthy fall dish.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb dry pasta of choice Substitute with gluten-free pasta if preferred.
For the Sauce
  • 2 Tbsp butter Use olive oil for a dairy-free option.
  • 1/4 cup tomato paste Can be replaced with pureed canned tomatoes if needed.
  • 4 cloves garlic, minced Garlic powder can be used for convenience.
  • 1/2 tsp crushed red pepper flakes Omit for a milder version.
  • 3 cups vegetable broth Chicken broth works for a non-vegetarian alternative.
  • 1 can (15-oz) pumpkin purée Butternut squash puree can be a great substitute.
For the Vegetables
  • 8 oz cremini (baby bella) mushrooms Can be swapped with button mushrooms.
  • 1 unit yellow onion, finely chopped Shallots can be a suitable replacement.
  • 3-4 handfuls fresh baby spinach Kale works well if you prefer.
For the Cheese
  • 1/2 cup grated Parmesan cheese Vegan Parmesan is a great dairy-free swap.
  • 1 1/2 cups grated fontina cheese, divided Mozzarella makes a good substitute for melting.
For the Topping
  • 1/2 cup finely chopped walnuts Pecans are an excellent alternative if desired.
  • 1 Tbsp + 2 tsp finely chopped fresh sage leaves Dried sage can be used in smaller amounts.
Seasoning
  • 1 tsp dried oregano Thyme or basil can also be used.
  • 1 tsp kosher salt Adjust according to dietary needs.
  • 1/2 tsp black pepper White pepper can be an alternative for a different flavor profile.
  • 1/4 tsp ground nutmeg Can be omitted if not preferred.

Equipment

  • large pot
  • Sauté pan
  • baking dish

Method
 

Preparation Steps
  1. Preheat the oven to 375ºF (190ºC) and prepare your baking dish.
  2. Cook the pasta in salted water until just under al dente, then drain.
  3. Toast the walnuts with butter and sage in a sauté pan.
  4. Sauté mushrooms and onion until soft.
  5. Add tomato paste, garlic, and red pepper flakes, cooking until fragrant.
  6. Stir in fresh spinach and seasonings, then add vegetable broth and pumpkin purée.
  7. Combine pasta with the pumpkin sauce.
  8. Transfer mixture to the baking dish and top with remaining cheese and walnut-sage mixture.
  9. Cover with foil and bake for 15 minutes. Then uncover and bake for another 10 minutes.
  10. Let it rest for about 5 minutes before serving.
  11. Serve portions with a green salad or crusty bread.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 70gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Ensure to cook pasta al dente to prevent mushiness during baking. Customize with other vegetables or gluten-free pasta as desired.

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