Description
A comforting and flavorful Vegetarian Pasta Bake with Pumpkin Tomato Sauce that is perfect for a cozy family dinner. This hearty dish combines tender pasta with a creamy pumpkin and tomato sauce, topped with a cheesy walnut-sage mixture for a satisfying crunch.
Ingredients
Main Ingredients:
- 1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti, fusilli, or farfalle)
Sauce:
- 2 Tbsp. butter
- 1/2 cup finely chopped walnuts
- 1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves, divided
- 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
- Preheat and Prep: Preheat oven to 375ºF. Boil pasta until slightly undercooked. Drain and set aside.
- Prepare Walnut-Sage Mixture: Toast walnuts and sage in butter until fragrant. Set aside.
- Cook Sauce: Sauté mushrooms, onion, and spices. Add spinach, broth, pumpkin, and cheeses. Stir in pasta.
- Bake: Transfer to baking dish, top with fontina and walnut-sage mixture. Bake covered, then uncovered, until bubbly and golden.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- Freeze cooled pasta for up to 3 months. Reheat in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Entree
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 580 kcal
- Sugar: 9g
- Sodium: 770mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 68g
- Fiber: 22g
- Protein: 22g
