Description
This comforting Pasta Bake with Pumpkin Tomato Sauce combines tender pasta with a creamy, flavorful sauce made from pumpkin purée, sautéed mushrooms, spinach, and a blend of cheeses. Toasted walnuts and fresh sage add a delightful crunch and herbaceous note, making this vegetarian dish perfect for a cozy dinner.
Ingredients
Pasta and Toppings
- 1 lb. dry pasta of choice (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
- 2 Tbsp. butter
- 1/2 cup finely chopped walnuts
- 2 Tbsp. finely chopped fresh sage leaves
- 1 1/2 cups grated fontina cheese, divided
Sauce and Vegetables
- 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
Broth and Cheese
- 3 cups vegetable broth
- 1 (15-oz.) can pumpkin purée
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven: Set your oven to 375ºF (190ºC) to prepare for baking the pasta later.
- Cook Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until it is 2 minutes shy of al dente, so it remains firm but chewable. Drain and set aside.
- Toast Walnuts and Sage: In a large sauté pan over medium heat, melt the butter. Add the finely chopped walnuts and fresh sage leaves. Cook for about 5 minutes until the walnuts are toasted and fragrant. Season with a pinch of salt, then transfer the mixture to a bowl.
- Sauté Mushrooms and Onion: Return the pan to medium heat and add the olive oil. Add sliced mushrooms and chopped onion, cooking until softened, approximately 7 to 8 minutes.
- Add Tomato Elements: Stir in tomato paste, minced garlic, and crushed red pepper flakes. Cook for 2 to 3 minutes until the tomato paste caramelizes and turns a deep brick red color.
- Wilt Spinach and Add Spices: Gradually add the fresh spinach in handfuls, stirring continuously until it wilts. Then add dried oregano, kosher salt, black pepper, and nutmeg, mixing thoroughly.
- Create Sauce: Pour in the vegetable broth, stirring to deglaze the pan and release any browned bits stuck to the bottom. Stir in the pumpkin purée, grated Parmesan, and 1/2 cup of fontina cheese. Continue stirring until the fontina melts and the sauce is smooth.
- Combine Pasta and Sauce: Add the drained pasta to the sauce and stir until all noodles are evenly coated.
- Prepare for Baking: Transfer the pasta and sauce mixture to a greased 13×9-inch baking dish. Evenly sprinkle the remaining fontina cheese on top, followed by the toasted walnut-sage mixture. Cover loosely with aluminum foil.
- Bake: Bake in the preheated oven for 15 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden brown.
Notes
- To Store: Store cooked leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Place cooled pasta in a freezer-safe airtight container or zip-top bag and freeze for up to 3 months.
- To Reheat: Thaw frozen pasta overnight in the refrigerator. Reheat single servings in the microwave with a splash of broth to prevent drying. Alternatively, reheat the entire casserole in a 350ºF oven until warmed through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Entree, Pasta, Vegetarian
- Method: Baking
- Cuisine: American
