If you’re craving a dish that perfectly balances cozy comfort and vibrant flavors, the Pumpkin and Tomato Pasta Bake with Walnut Sage Topping Recipe is an absolute must-try. This hearty pasta bake combines creamy pumpkin puree with a rich, tangy tomato sauce, enhanced by a melty cheese blend and an irresistible crunchy walnut and sage topping that adds layers of texture and warmth. It’s the kind of dish that wraps you in flavors that feel both familiar and exciting, making it perfect for a family dinner or impressing friends without fuss. Trust me, once you make this, it’ll quickly become one of your favorite go-to pasta dishes!

Ingredients You’ll Need

Several small white bowls and one white can are arranged on a white marbled surface. From top left clockwise, there is a small white bowl with green dried herbs, a small white bowl with chopped white garlic, a small white bowl with light beige powder, a medium white bowl filled with diced white onions, a medium white bowl filled with sliced brown mushrooms showing white interiors, a small white bowl with shredded white cheese, a large white bowl filled with dry yellow tube pasta, and a white can slightly open showing orange pumpkin puree. In the center left, a medium white bowl is filled with fresh green spinach leaves. The colors are natural and bright, with a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Gathering simple but essential ingredients is the secret to pulling off the perfect balance of taste, texture, and beautiful color in this bake. Each component plays a special role, from the creamy pumpkin that adds subtle sweetness, to the earthy mushrooms and fragrant sage that lift every bite.

1 lb. dry pasta of choice: Use tubular shapes like mezzi rigatoni or ziti to hold the sauce beautifully in every nook and cranny.
2 Tbsp. butter: Adds richness and helps toast the walnuts and sage to perfection.
1/2 cup finely chopped walnuts: For a toasty, crunchy topping that brings texture contrast.
2 Tbsp. finely chopped fresh sage leaves: Its herbal aroma pairs wonderfully with both pumpkin and walnuts.
2 Tbsp. extra-virgin olive oil: Used to soften mushrooms and onion, infusing the sauce with deeper flavors.
8 oz. cremini mushrooms, sliced: Adds an earthy, satisfying mouthfeel to the sauce.
1 yellow onion, finely chopped: Builds a sweet and savory base for the sauce.
1/4 cup tomato paste: Provides that rich tomato backbone with a silky texture.
4 garlic cloves, minced: Delivers pungent warmth and freshness.
1/2 tsp. crushed red pepper flakes: Offers just a hint of heat to balance the creaminess.
3 to 4 handfuls fresh baby spinach: Adds vibrant color and a boost of greens that wilt perfectly into the sauce.
1 tsp. dried oregano: Brings a subtle earthiness that complements the tomato flavors.
1 tsp. kosher salt: Enhances every ingredient’s natural flavor.
1/2 tsp. black pepper: Gives a gentle peppery kick.
1/4 tsp. ground nutmeg: Warms the sauce with that wintery hint that pairs so well with pumpkin.
3 cups vegetable broth: Creates a lush, velvety sauce and keeps it perfectly saucy.
1 (15-oz.) can pumpkin purée: The star ingredient that makes this pasta bake irresistibly creamy and rich.
1/2 cup grated Parmesan cheese: Adds savory, salty notes and helps bind the sauce.
1 1/2 cups grated fontina cheese, divided: Melts beautifully for luscious gooeyness, both inside the bake and on top.

How to Make Pumpkin and Tomato Pasta Bake with Walnut Sage Topping Recipe

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Adding enough salt is key because it seasons the pasta from the inside out. Cook your chosen pasta until it’s just shy of al dente. This way, it can finish cooking in the oven and soak up that delicious sauce without becoming mushy. Drain the pasta and set it aside while you prepare the sauce.

Step 2: Prepare the Walnut Sage Topping

Melt the butter in a large sauté pan over medium heat, then add the chopped walnuts and fresh sage. Toasting them for about 5 minutes releases their nutty aromas and crisps up the walnuts perfectly. Adding a pinch of salt here lifts their flavor and ensures your topping will be bursting with seasonal goodness. Once toasted, remove the mixture from the pan and set it aside for topping the pasta later.

Step 3: Make the Sauce Base

Return the pan to the heat and add olive oil. Toss in the mushrooms and chopped onion, cooking until softened and slightly caramelized, about 7 to 8 minutes. This slow softening develops the rich flavor base that the sauce needs.

Step 4: Build the Flavor

Stir in tomato paste, garlic, and red pepper flakes, cooking until the paste darkens to a brick red and starts caramelizing, about 2 to 3 minutes. This technique deepens the tomato flavor without any bitterness. Next, gradually add the spinach while stirring, allowing it to wilt down smoothly. Season with oregano, salt, pepper, and a touch of nutmeg to round out the flavor profile.

Step 5: Combine Pumpkin and Broth

Pour in the vegetable broth, scraping the bottom of the pan to release any browned bits – these bits are flavor gold! Stir in the pumpkin purée, Parmesan, and half of the fontina cheese, stirring until the cheese melts and the sauce becomes luxuriously smooth. This is where the magic happens, turning simple ingredients into a creamy, comforting sauce.

Step 6: Mix Pasta and Bake

Add the nearly cooked pasta into the sauce, stirring well to coat every piece. Transfer everything into a greased 13×9-inch baking dish, then sprinkle the remaining fontina cheese evenly on top. Finally, scatter the buttery walnut and sage mixture over the cheese. Cover the dish loosely with foil and bake at 375ºF for 15 minutes. Uncover and bake 10 to 15 minutes more until the cheese melts and turns beautifully golden and bubbly.

How to Serve Pumpkin and Tomato Pasta Bake with Walnut Sage Topping Recipe

A rectangular black cast iron pan holds a baked pasta dish with three main visible layers: the base layer is made of short tube pasta in a light orange tomato sauce, mixed with bits of sautéed mushrooms and greens; the middle layer shows melted white cheese gooey in spots over the pasta; the top layer is sprinkled with chopped walnuts and fresh green herb leaves for garnish. The pan rests on a white marbled surface with a spoon inside it, and small white bowls of crushed red pepper flakes and grated cheese are placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like a sprinkle of freshly chopped sage or a dusting of extra Parmesan cheese can elevate the dish’s presentation and add fresh bursts of flavor. A few grinds of black pepper on top just before serving also brighten every bite.

Side Dishes

This bake pairs wonderfully with light, crisp sides like a baby arugula salad dressed with lemon vinaigrette or roasted seasonal vegetables. These add crunch and freshness that balance the creamy, savory pasta.

Creative Ways to Present

For gatherings, serve the pasta bake family-style right from the baking dish for a cozy, inviting feel. If you want to get creative, portion the bake into individual ramekins and bake for a charming, personalized presentation that’s perfect for special occasions or a cozy dinner for two.

Make Ahead and Storage

Storing Leftovers

Simply store your leftovers in an airtight container in the fridge for up to 5 days. The flavors actually deepen after a day or two, making the pasta bake even better the next day.

Freezing

If you want to prep ahead, this pasta bake freezes beautifully for up to 3 months. Just let it cool completely before transferring into a freezer-safe container, and you’ll have a comforting meal ready to thaw on busy nights.

Reheating

For best results, thaw frozen portions overnight in the refrigerator. Reheat individual servings in the microwave with a splash of vegetable broth to keep the sauce creamy and prevent drying out. Or reheat the entire casserole in the oven at 350ºF until warmed through, ensuring the cheese topping regains its melty goodness.

FAQs

Can I use a different kind of cheese?

Absolutely! While fontina and Parmesan are recommended for their melting and flavor qualities, mozzarella, gouda, or even a sharp cheddar can be delicious substitutes, depending on your preference.

Is this recipe vegan-friendly?

The recipe as written includes butter, cheese, and vegetable broth, which may not be vegan. However, you can use vegan butter, plant-based cheeses, and vegan broth to make a completely vegan-friendly version without sacrificing flavor.

What’s the best type of pasta to use?

Tubular or twisted pasta shapes like ziti, mezzi rigatoni, fusilli, or farfalle work best because their shapes hold onto the sauce nicely. But feel free to use your favorite pasta shape!

Can I make this gluten-free?

Yes, just substitute the regular pasta for your favorite gluten-free pasta. Be sure to check cooking times as gluten-free pasta can cook more quickly and may require adjustment.

How spicy is this dish?

The crushed red pepper flakes add just a mild warmth that gently balances the richness of the sauce without overwhelming it. You can easily adjust the amount or omit it to suit your heat preference.

Final Thoughts

There is something truly special about the Pumpkin and Tomato Pasta Bake with Walnut Sage Topping Recipe—it’s an inviting, cozy dish that brings warmth and comfort with every mouthful. Whether you’re cooking for family, friends, or yourself, this recipe is guaranteed to fill your kitchen with enticing aromas and your table with smiles. So go ahead, dive into this deliciously cheesy, creamy, and crunchy pasta bake—you won’t regret adding it to your recipe rotation!