Get ready to meet your new favorite comfort food: Pasta Bake with Pumpkin Tomato Sauce! This dish is everything cozy casseroles should be—creamy, slightly nutty, loaded with flavor, and out-of-this-world satisfying. The sauce is a luscious blend of sweet pumpkin and tangy tomato, folded together with golden fontina and Parmesan, then tossed with hearty pasta, spinach, walnuts, mushrooms, and sage. For weeknights, special gatherings, or as a crave-worthy vegetarian main, this recipe checks every box.

Pasta Bake with Pumpkin Tomato Sauce Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of humble ingredients can come together to make something so spectacular. Each one plays a supporting role, building up layers of flavor, color, and delightful texture in this Pasta Bake with Pumpkin Tomato Sauce.

Dry pasta of choice (1 lb.): Tubular shapes like rigatoni, ziti, or shells soak up all the sauce and hold their shape in the oven.
Butter (2 Tbsp.): Adds richness and helps toast the walnuts and sage to wow-people levels of aroma.
Finely chopped walnuts (1/2 cup): For a sophisticated crunch and surprise in every bite.
Fresh sage leaves (1 Tbsp. + 2 tsp., divided): Sage gives the bake its unmistakable autumnal, savory warmth.
Extra-virgin olive oil (2 Tbsp.): The foundation for sautéing your veggies and boosting flavor.
Cremini (baby bella) mushrooms (8 oz., sliced): For meatiness and deep umami flavor.
Yellow onion (1, finely chopped): Brings a mellow sweetness and depth to the sauce.
Tomato paste (1/4 cup): Provides concentrated tomato flavor and helps build a complex sauce.
Garlic cloves (4, minced): No pasta bake is complete without that garlicky punch.
Crushed red pepper flakes (1/2 tsp.): Just enough heat to make it interesting—add more or less to taste.
Fresh baby spinach (3 to 4 handfuls): Lends color, nutrients, and a hint of earthiness.
Dried oregano (1 tsp.): Classic pasta herb for that Italian essence.
Kosher salt (1 tsp.) and black pepper (1/2 tsp.): Essential for seasoning all the layers.
Ground nutmeg (1/4 tsp.): The secret autumn twist—don’t skip it!
Vegetable broth (3 cups): The liquid base that ties the sauce together.
Pumpkin purée (1 15-oz. can): Silky smooth, subtly sweet, and the star ingredient for the sauce.
Grated Parmesan cheese (1/2 cup): For sharp, salty depth that balances the pumpkin and tomato.
Grated fontina cheese (1 1/2 cups, divided): Melty, creamy, and mild—perfect in every cheesy bite.

How to Make Pasta Bake with Pumpkin Tomato Sauce

Step 1: Cook the Pasta

Start by boiling a large pot of salted water. Cook your pasta for two minutes less than the package says for al dente—this gives you noodles that will soak up all the sauce in the oven but won’t turn to mush. Drain and set aside, resisting the urge to rinse (you want that starchy magic to help the sauce cling).

Step 2: Toast the Walnuts and Sage

Next, melt the butter in a large sauté pan over medium heat. Toss in the walnuts and a tablespoon of that fresh sage. Toast for about five minutes, stirring to keep everything golden but not burnt. This step infuses the walnuts with herby aroma, making them downright irresistible. Sprinkle with a pinch of salt, then set aside in a bowl—you’ll use this for the savory, crunchy topping.

Step 3: Sauté the Veggies

In that same pan, heat your olive oil, then add the mushrooms and onion. Sauté for around eight minutes, letting the mixture soften and release all their delicious juices. The mushrooms deepen the flavor while the onions add a subtle, sweet background that’s essential in every Pasta Bake with Pumpkin Tomato Sauce.

Step 4: Build the Sauce

Time to add tomato paste, garlic, and crushed red pepper flakes. Cook it all together for 3 to 4 minutes, allowing the paste to darken—this is where heaps of flavor develop! Next, gradually stir in the spinach until wilted. Sprinkle in the oregano, salt, black pepper, nutmeg, and the remaining sage for an extra punch.

Step 5: Finish the Pumpkin Tomato Sauce

Pour in the vegetable broth and give the pan a good scrape to pick up any browned bits. Add the pumpkin purée, Parmesan, and 1/2 cup fontina cheese. Stir gently until the cheese melts and everything marries into a smooth, creamy sauce that looks vibrant and smells heavenly.

Step 6: Assemble and Bake

Add your drained pasta to the sauce and stir until every noodle is thoroughly coated. Transfer everything to a greased 13×9-inch baking dish. Sprinkle the top with the remaining fontina cheese and the walnut-sage mixture for crunch and color. Cover with foil and bake at 375ºF for 15 minutes. Finish by uncovering and baking for 10 more minutes until the cheesy top turns bubbly and browned—resist digging in immediately (if you can!).

How to Serve Pasta Bake with Pumpkin Tomato Sauce

Garnishes

I love finishing this Pasta Bake with Pumpkin Tomato Sauce with a flourish of extra sage leaves and an extra dusting of Parmesan right before serving. A drizzle of good olive oil or a handful of microgreens can also brighten everything up.

Side Dishes

To round out your meal, pair your pasta bake with a simple green salad tossed in a sharp vinaigrette or some roasted broccoli for extra veggies. A slab of warm, crusty bread is perfect for scooping up every last smear of that creamy sauce.

Creative Ways to Present

For potlucks or dinner parties, spoon the Pasta Bake with Pumpkin Tomato Sauce into individual ramekins before baking for adorable, personal portions. Or, let the bake cool slightly and cut into squares for a cozy appetizer on a platter.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Pasta Bake with Pumpkin Tomato Sauce, then transfer to an airtight container and place in the fridge. It’ll stay fresh and flavorful for up to five days—ideal for next-day lunches or quick dinners.

Freezing

To freeze, let the bake cool completely, then place portions in freezer-safe containers or resealable bags. You can keep it in the freezer for up to three months. For convenience, try freezing individual servings, making it easier to reheat just what you need.

Reheating

When you’re ready to enjoy leftovers, thaw frozen portions overnight in the fridge. Reheat single servings in the microwave with a splash of broth to keep everything moist, or bake a whole dish at 350ºF until bubbly and hot throughout.

FAQs

Can I make Pasta Bake with Pumpkin Tomato Sauce gluten-free?

Absolutely! Just choose your favorite gluten-free pasta and keep the rest of the process the same. The results are still creamy, cheesy, and super satisfying.

Can I use a different type of cheese?

Fontina melts beautifully, but if you can’t find it, mozzarella or provolone also work really well. A touch of smoked gouda adds a fun twist if you’re feeling adventurous.

What protein can I add for an even heartier version?

Add cooked white beans or sautéed vegetarian sausage for extra protein and a satisfying boost. Simply stir them into the sauce before combining with the pasta.

Is it possible to prep Pasta Bake with Pumpkin Tomato Sauce ahead of time?

Definitely! Assemble everything up to the point of baking, cover tightly, and pop it in the fridge for up to a day. When you’re ready, bake as directed, adding a few extra minutes to ensure it’s heated through.

How can I make this dish vegan?

Substitute vegan butter, plant-based Parmesan, and your favorite vegan meltable cheese for the dairy, and double-check your pasta is egg-free. The base flavors are robust enough to shine with these swaps!

Final Thoughts

I can’t recommend this Pasta Bake with Pumpkin Tomato Sauce enough—it’s a crowd-pleaser that’s both indulgent and nourishing. Make it once, and you’ll want to keep this recipe on heavy rotation. I hope every bite brings you just as much joy and comfort as it does for my family.