Blog Post: Cozy Pasta Bake with Pumpkin Tomato Sauce – A Hearty Fall Favorite
As the weather cools, there’s nothing quite like a comforting pasta bake to warm you up. This Pasta Bake with Pumpkin Tomato Sauce combines the richness of pumpkin purée with savory tomato paste, fresh sage, and creamy cheeses for a truly satisfying dish. Topped with a walnut-sage crumble, this pasta bake brings together fall flavors and textures that make it a perfect addition to your cozy meal lineup.
Let’s dive into this delicious, seasonal recipe!
Pasta Bake with Pumpkin Tomato Sauce Recipe
Ingredients
- Pasta: 1 lb dry pasta of choice (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
- Walnut-Sage Topping:
- 2 tablespoons butter
- ½ cup finely chopped walnuts
- 1 tablespoon plus 2 teaspoons finely chopped fresh sage, divided
- Sauce:
- 2 tablespoons extra-virgin olive oil
- 8 oz cremini (baby bella) mushrooms, sliced
- 1 yellow onion, finely chopped
- ¼ cup tomato paste
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- 3-4 handfuls fresh baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 3 cups vegetable broth
- 1 (15-oz) can pumpkin purée
- ½ cup grated Parmesan cheese
- 1½ cups grated fontina cheese, divided
Instructions
1. Preheat Oven and Cook Pasta
Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add the pasta and cook until just 2 minutes shy of al dente – it should still be slightly firm. Drain and set aside.
2. Prepare Walnut-Sage Topping
In a large sauté pan over medium heat, melt the butter. Add the walnuts and 1 tablespoon of the chopped sage, cooking for about 5 minutes until the walnuts are toasted and fragrant. Season with a pinch of salt, then transfer to a bowl and set aside.
3. Make the Sauce
Return the pan to medium heat and add the olive oil, mushrooms, and onion. Sauté for about 8 minutes, or until the vegetables are softened. Add the tomato paste, garlic, and red pepper flakes, cooking for another 3-4 minutes until the tomato paste darkens and caramelizes. Gradually add the spinach, stirring until wilted. Season with oregano, salt, pepper, nutmeg, and the remaining 2 teaspoons of sage.
4. Add Liquids and Cheese
Pour in the vegetable broth, stirring to release any browned bits from the bottom of the pan. Add the pumpkin purée, Parmesan, and ½ cup of the fontina cheese, stirring until the cheese melts and the sauce is smooth and creamy. Stir in the cooked pasta until it’s well-coated with the sauce.
5. Assemble and Bake
Grease a 13×9-inch baking dish and transfer the pasta mixture into it. Sprinkle the remaining fontina cheese over the top, followed by the walnut-sage mixture. Cover with foil and bake for 15 minutes at 375°F. Then, uncover and bake for an additional 10 minutes, or until the cheese is melted and golden.
Recipe Notes
- Prep Time: 25 minutes
- Cooking Time: 25 minutes
- Total Time: 50 minutes
- Calories: 420 kcal
- Servings: 6
This Pasta Bake with Pumpkin Tomato Sauce is a cozy and filling dish that’s perfect for the fall season. The pumpkin adds a subtle sweetness and creaminess, while the tomato paste, herbs, and cheeses create a savory depth of flavor. The toasted walnut-sage topping adds a delicious crunch, making every bite irresistible.
Print
Pasta Bake with Pumpkin Tomato Sauce
- Total Time: 50 minutes
- Yield: 6 1x
Description
This Pasta Bake with Pumpkin Tomato Sauce is a cozy, hearty dish that brings together the best of fall’s flavors. Each bite combines creamy, savory pumpkin sauce with a hint of nutmeg and fresh sage, and the addition of melted fontina cheese makes it even more indulgent. Topped with toasted walnuts and sage, it adds a delightful crunch that complements the creaminess of the pasta and cheese.
Ingredients
1 lb dry pasta of choice (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
2 tablespoons butter
½ cup finely chopped walnuts
1 tablespoon plus 2 teaspoons finely chopped fresh sage, divided
2 tablespoons extra-virgin olive oil
8 oz cremini (baby bella) mushrooms, sliced
1 yellow onion, finely chopped
¼ cup tomato paste
4 garlic cloves, minced
½ teaspoon crushed red pepper flakes
3–4 handfuls fresh baby spinach
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
3 cups vegetable broth
1 (15-oz) can pumpkin purée
½ cup grated Parmesan cheese
1½ cups grated fontina cheese, divided
Instructions
Preheat Oven and Cook Pasta:
Preheat oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add pasta and cook until 2 minutes shy of al dente, keeping it slightly firm. Drain and set aside.
Prepare Walnut-Sage Topping:
In a large sauté pan over medium heat, melt the butter. Add walnuts and 1 tablespoon of chopped sage, cooking for about 5 minutes until walnuts are toasted and fragrant. Season with a pinch of salt and transfer to a bowl.
Make the Sauce:
Return the pan to medium heat. Add olive oil, mushrooms, and onion. Sauté until softened, about 8 minutes. Add tomato paste, garlic, and red pepper flakes, cooking for 3-4 minutes until tomato paste darkens and caramelizes. Gradually stir in spinach, cooking until wilted. Add oregano, salt, pepper, nutmeg, and the remaining 2 teaspoons of sage.
Add Liquids and Cheese:
Pour in vegetable broth, stirring to release any browned bits from the pan. Add pumpkin purée, Parmesan, and ½ cup of fontina cheese, stirring until the cheese melts and the sauce becomes smooth. Add cooked pasta and stir until noodles are well-coated with the sauce.
Assemble and Bake:
Transfer the pasta mixture to a greased 13×9-inch baking dish. Sprinkle remaining fontina cheese over the top, followed by the walnut-sage mixture. Cover with foil and bake for 15 minutes at 375°F. Uncover and bake for an additional 10 minutes, or until the cheese is melted and golden.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420