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–+ servings
Pasta Bake with Pumpkin Tomato Sauce

Creamy Pasta Bake with Pumpkin Tomato Sauce for Cozy Nights

This Pasta Bake with Pumpkin Tomato Sauce is a comforting, vegetarian dish perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Bake
  • 1 lb Dry Pasta Feel free to use gluten-free pasta
  • 2 Tbsp Unsalted Butter Can switch to olive oil for a dairy-free option
  • 8 oz Cremini Mushrooms Sliced, any type of mushroom works well
  • 1 Yellow Onion Finely chopped
  • 4 cloves Garlic Minced
  • 3 to 4 handfuls Fresh Baby Spinach Try using kale if preferred
  • 1 can (15-oz) Pumpkin Puree Star ingredient
  • 3 cups Vegetable Broth Can replace with chicken broth
  • 1 tsp Dried Oregano Can substitute with basil or Italian seasoning
  • 1 tsp Kosher Salt Adjust according to taste
  • 1/2 tsp Black Pepper Feel free to adjust for taste
  • 1/4 tsp Ground Nutmeg Adds warmth and depth
For the Cheese Topping
  • 1/2 cup Grated Parmesan Cheese Can use nutritional yeast for a vegan option
  • 1 1/2 cups Grated Fontina Cheese Divided, can substitute with mozzarella or Gouda
For the Crunchy Walnut-Sage Topping
  • 1/2 cup Walnuts Finely chopped, pecans can be a substitute
  • 1 Tbsp + 2 tsp Fresh Sage Thyme also works as an alternative
  • 2 Tbsp Extra-Virgin Olive Oil For sautéing

Equipment

  • Large pot
  • Large Skillet
  • baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 375ºF (190ºC).
  2. Cook the dry pasta in salted water for about 6-7 minutes until just shy of al dente, then drain.
  3. Melt unsalted butter in a skillet, add walnuts and sage, and cook for about 5 minutes until fragrant.
  4. Using the same skillet, add olive oil, mushrooms, and onion; sauté for about 8 minutes until tender.
  5. Stir in tomato paste, garlic, and crushed red pepper, cooking for about 3-4 minutes.
  6. Add spinach and seasonings, cooking until spinach wilts, about 2-3 minutes.
  7. Pour in the vegetable broth, add pumpkin puree, Parmesan, and half of the Fontina, stirring until smooth.
  8. Fold in cooked pasta until well-coated.
  9. Transfer mixture to a greased baking dish, top with remaining Fontina and walnut-sage topping.
  10. Cover with foil and bake for 15 minutes, then remove foil and bake for an additional 5-10 minutes until golden.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 3000IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days; freeze for longer storage.

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