Name: Cozy Pasta Bake with Pumpkin Tomato Sauce for Fall Comfort
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 lb dry pasta of choice (substitute with gluten-free pasta for a gluten-free version); 2 Tbsp Butter (adds richness and flavor; olive oil serves as a dairy-free alternative); 2 Tbsp Olive Oil (for sautéing and enhancing flavor; any neutral cooking oil works well); 8 oz Cremini Mushrooms, sliced (contribute umami and texture; switch to button mushrooms if preferred); 1 yellow onion, finely chopped (adds sweetness and depth; shallots can easily be a substitute); 4 cloves garlic, minced (for aromatic depth; garlic powder (1 tsp.) can work in a pinch); 1/4 cup Tomato Paste (intensifies the sauce flavor); 1/2 tsp Red Pepper Flakes (adds a hint of heat; adjustable levels per preference); 3 to 4 handfuls fresh baby spinach (sneak in micronutrients; kale or Swiss chard can be used as a hearty swap); 1 tsp Oregano, dried (enhances herbal flavor; Italian seasoning can be a handy alternative); 1 tsp Kosher Salt (essential for flavor; adjust based on dietary needs); 1/2 tsp Black Pepper (for seasoning; freshly cracked provides the best taste); 1/4 tsp Nutmeg (complements the pumpkin and adds warmth); 3 cups Vegetable Broth (creates a robust sauce base; chicken broth works for a non-vegetarian option); 1 (15-oz.) can Pumpkin Purée (offers creaminess and flavor; fresh pumpkin can be used if cooked and puréed); 1/2 cup Parmesan Cheese, grated (provides salty richness; nutritional yeast offers a vegan option); 1 1/2 cups Fontina Cheese, divided (for a melty texture; mozzarella or cheddar are good substitutes); 1/2 cup Walnuts, finely chopped (enhance crunch and nuttiness; pecans or a nut-free option work well too); 2 Tbsp Sage, fresh and finely chopped (for aromatic earthiness; thyme can replace it if you're out)

Just as the leaves begin to turn shades of amber and gold, I find myself dreaming of cozy, comforting meals that truly warm the soul. Enter my Cheesy Pumpkin Pasta Bake with Spinach and Mushrooms—a delightful blend of savory and creamy goodness that’s perfect for the fall season. This dish isn’t just about satisfying cravings; it’s a fantastic way to sneak in nutrient-rich veggies while delivering pure comfort food. With quick prep time, it’s ideal for busy weeknights or when you want to impress a gathering without a fuss. Are you ready to elevate your pasta game and enjoy a slice of autumn on your plate?

Why Will You Adore This Pasta Bake?

Comforting flavors unite in this delightful dish, making it a preferred choice for cozy nights.
Easy to prepare, you’ll have this fall favorite ready in no time—perfect for busy weeknights!
Nutrient-packed spinach and pumpkin blend seamlessly, enjoyable even for the picky eaters in your family.
Versatile enough to switch out ingredients, try using kale instead of spinach, or experiment with different nuts for a unique twist.
Crowd-pleaser guaranteed, this pasta bake is bound to impress your guests or family, just like our delicious Spicy Crab Pasta or hearty Dump Bake Chicken.

Warm up to this seasonal delight!

Pasta Bake with Pumpkin Tomato Sauce Ingredients

• This creamy dish brings comfort and nutrition together!

For the Pasta

Pasta – 1 lb. dry pasta of choice provides structure; substitute with gluten-free pasta for a gluten-free version.

For the Sauce

Butter – 2 Tbsp. adds richness and flavor; olive oil serves as a dairy-free alternative.
Olive Oil – 2 Tbsp. for sautéing and enhancing flavor; any neutral cooking oil works well.
Cremini Mushrooms – 8 oz., sliced contribute umami and texture; switch to button mushrooms if preferred.
Onion – 1 yellow, finely chopped adds sweetness and depth; shallots can easily be a substitute.
Garlic – 4 cloves, minced for aromatic depth; garlic powder (1 tsp.) can work in a pinch.
Tomato Paste – 1/4 cup intensifies the sauce flavor.
Red Pepper Flakes – 1/2 tsp. adds a hint of heat with adjustable levels per preference.
Spinach – 3 to 4 handfuls of fresh baby spinach sneak in micronutrients; kale or Swiss chard makes for a hearty swap.
Oregano – 1 tsp. dried enhances herbal flavor; Italian seasoning can be a handy alternative.
Kosher Salt – 1 tsp. essential for flavor; adjust based on dietary needs.
Black Pepper – 1/2 tsp. for seasoning, freshly cracked provides the best taste.
Nutmeg – 1/4 tsp. complements the pumpkin and adds warmth.
Vegetable Broth – 3 cups creates a robust sauce base; chicken broth works for a non-vegetarian option.
Pumpkin Purée – 1 (15-oz.) can offers creaminess and flavor; fresh pumpkin can be used if cooked and puréed.

For the Cheesy Layer

Parmesan Cheese – 1/2 cup, grated provides salty richness; nutritional yeast offers a vegan option.
Fontina Cheese – 1 1/2 cups, divided for a melty texture; mozzarella or cheddar are good substitutes.

For the Crunch

Walnuts – 1/2 cup, finely chopped enhance crunch and nuttiness; pecans or a nut-free option work well too.
Sage – 2 Tbsp., fresh and finely chopped for aromatic earthiness; thyme can replace it if you’re out.

Enjoy your cozy meal of Pasta Bake with Pumpkin Tomato Sauce!

Step‑by‑Step Instructions for Cheesy Pumpkin Pasta Bake with Spinach and Mushrooms

Step 1: Preheat and Prepare the Pasta
Begin by preheating your oven to 375°F (190°C). While it’s heating, bring a large pot of salted water to a rolling boil. Add 1 pound of dry pasta of your choice and cook it for about 2 minutes shy of al dente, typically around 6-8 minutes. Once cooked, drain the pasta and set it aside, ready to be combined with the delicious pumpkin tomato sauce.

Step 2: Sauté the Aromatics
In a large skillet over medium heat, melt 2 tablespoons of butter. Once melted, add in 1/2 cup of finely chopped walnuts and 2 tablespoons of fresh sage, stirring occasionally for about 5 minutes until they are toasted and fragrant. Transfer the mixture into a bowl and set aside, allowing it to cool slightly and infuse the lovely flavors.

Step 3: Cook the Vegetables
In the same skillet, add 8 ounces of sliced cremini mushrooms and 1 finely chopped yellow onion. Sauté them over medium heat for 7-8 minutes, or until the mushrooms are soft and the onions are translucent. This combination will create a wonderful foundation for your cheesy pumpkin pasta bake, adding depth and texture to the dish.

Step 4: Build the Flavor
Next, stir in 1/4 cup of tomato paste, 4 minced garlic cloves, and 1/2 teaspoon of red pepper flakes into the skillet. Allow everything to caramelize for about 2-3 minutes, stirring frequently to prevent sticking. The mixture should become fragrant and deepen in color, enhancing the flavors that will coat the pasta in your delicious pumpkin tomato sauce.

Step 5: Incorporate the Greens and Seasonings
Add 3 to 4 handfuls of fresh baby spinach to the skillet, wilting it down for a minute. Season the mix with 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Stir well to combine, allowing the spinach to shrink and blend with the rounded flavors of your cheesy pumpkin pasta bake.

Step 6: Create the Sauce
Deglaze the pan by pouring in 3 cups of vegetable broth, scraping any bits off the bottom. Then, add in a can of 15-ounce pumpkin purée, 1/2 cup of grated Parmesan cheese, and 1 1/2 cups of divided Fontina cheese. Stir the mixture vigorously until it’s smooth and creamy, turning into a rich sauce that will envelop the pasta beautifully.

Step 7: Combine the Pasta
Now, mix the cooked pasta into the skillet with the pumpkin tomato sauce, ensuring every piece is thoroughly coated. This creamy mixture reflects the essence of your Cheesy Pumpkin Pasta Bake. Once well incorporated, taste and adjust seasoning if necessary; it should be simply delightful.

Step 8: Prepare for Baking
Transfer the pasta mixture to a greased 9×13 inch baking dish, spreading it out evenly. Top it with the remaining 1/2 cup of Fontina cheese and the walnut-sage mixture from earlier. These toppings will create a lovely crunchy layer that contrasts beautifully with the creamy pasta bake.

Step 9: Bake and Serve
Cover the dish with aluminum foil and bake in your preheated oven for 15 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly. This final touch not only enhances the flavor but gives your Cheesy Pumpkin Pasta Bake that inviting look that’s hard to resist!

Pasta Bake with Pumpkin Tomato Sauce Variations

Feel free to sprinkle your own magic on this recipe, making it uniquely yours with these fun twists and substitutions!

Nut-Free: Omit walnuts entirely and try sunflower seeds for a crunchy element without the nuts.
Vegan Delight: Swap all dairy products for plant-based alternatives, including vegan cheese or nutritional yeast for added flavor.
Hearthy Greens: Switch the spinach for a mix of kale and Swiss chard, adding a heartier texture with more nutrients.
Slightly Sweet: Add a dash of maple syrup or honey to the sauce for a subtle sweetness that complements the pumpkin. Imagine the warm flavors melding together for a comforting twist!
Extra Spicy: Ramp up the heat with jalapeños or add a teaspoon of cayenne pepper to the sauce for a warming kick.
Savory Herb Boost: Toss in fresh thyme or rosemary in addition to sage for a more complex flavor profile. Their aromatic scents will make your kitchen heavenly!
Cheese Magic: Experiment with different cheese blends like gouda or a spicy pepper jack for a unique flavor burst.
Veggie Power: Sneak in more vegetables by adding roasted bell peppers or zucchini for a flavor explosion and vibrant colors. You can never have too many nutrients in your comfort food!

No matter how you choose to customize, this cozy Pasta Bake with Pumpkin Tomato Sauce is bound to delight your taste buds.

Make Ahead Options

Prepare your Cheesy Pumpkin Pasta Bake with Spinach and Mushrooms in advance to save valuable time on busy weeknights! You can cook the pasta and make the sauce up to 24 hours ahead. Simply combine the pasta with the sauce, transfer to a baking dish, cover with foil, and refrigerate. For optimal flavor and quality, avoid adding the cheese topping until you’re ready to bake. When you are prepared to enjoy it, just sprinkle the cheese layer on top and bake at 375°F for 25-30 minutes until golden and bubbly. This meal prep method ensures you have a hearty, comforting dish that’s just as delicious when baked fresh!

What to Serve with Cheesy Pumpkin Pasta Bake

The ultimate comfort meal awaits, and it begs for delightful accompaniments to enhance its warm, cozy vibes.

Fresh Garden Salad: A bright salad with mixed greens and a tangy vinaigrette balances the creamy pasta, adding freshness to every bite.
Garlic Breadsticks: Crunchy, buttery, and infused with garlic, these breadsticks are perfect for soaking up any extra pumpkin sauce left on your plate.
Roasted Seasonal Vegetables: Roasted Brussels sprouts or carrots bring out earthy flavors that pair beautifully with the rich pasta bake, adding a touch of sweetness.
Lemon Thyme Roasted Chicken: For non-vegetarians, this herbaceous chicken dish complements the pasta while introducing an exciting savory depth to your meal.
Cranberry Sauce: The tartness of cranberry sauce cuts through the dish’s richness and adds a delightful fall note, making it a seasonal favorite.
Pumpkin Spice Latte: Cozy up with a warm cup of this loving blend—its warm spices resonate with the flavors of your pasta bake, creating a comforting atmosphere.

Your Cheesy Pumpkin Pasta Bake deserves these scrumptious sides to elevate your dining experience!

How to Store and Freeze Cheesy Pumpkin Pasta Bake

Fridge: Store leftovers in an airtight container for up to 5 days, ensuring you enjoy this comforting Pasta Bake with Pumpkin Tomato Sauce at its best.

Freezer: If you have extra servings, cool the pasta bake completely before wrapping it tightly. Freeze for up to 3 months—perfect for future easy meals!

Thawing: When ready to enjoy, transfer the frozen pasta bake to the fridge for 24 hours to thaw before reheating.

Reheating: To reheat, add a splash of vegetable broth to the pasta bake for moisture, then warm in the microwave or bake at 350°F until heated through.

Expert Tips for Cheesy Pumpkin Pasta Bake

Pasta Choice: Use a pasta shape that holds sauce well, like rigatoni or penne. Avoid overcooking; stopping two minutes shy of al dente ensures perfect texture in the Pasta Bake with Pumpkin Tomato Sauce.
Freshness Matters: Fresh herbs like sage enhance flavor. If using dried herbs, remember they’re more potent—reduce the quantity to avoid overpowering your dish.
Veggie Variations: Sneak in additional veggies like bell peppers or zucchini for extra nutrients and flavor. Just remember to adjust cooking time to ensure they soften properly.
Cheese Swap: For a richer flavor, try mixing different cheeses. Combining sharp cheddar with Fontina offers a delightful twist to your Pasta Bake with Pumpkin Tomato Sauce.
Make Ahead: Prep this dish a day in advance and refrigerate, then simply bake when ready to serve. This can deepen the flavors and makes for a hassle-free meal!

Cheesy Pumpkin Pasta Bake with Spinach and Mushrooms Recipe FAQs

How do I select the best pumpkin for this dish?
Absolutely! If you’re using fresh pumpkin instead of canned purée, choose a smaller variety, like sugar pumpkin, which tends to be sweeter and is less stringy. Look for pumpkins that feel heavy for their size, with smooth, firm skin and a rich, deep color. If you spot any dark spots or blemishes, it’s best to avoid those.

How should I store leftovers of the pasta bake?
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Make sure to let it cool to room temperature before sealing it; this prevents moisture buildup and keeps your pasta bake delicious for longer!

Can I freeze the Cheesy Pumpkin Pasta Bake?
Yes! Allow the baked dish to cool completely. Then, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating.

What if my pasta bake turns out too dry?
No problem! If you find your pasta bake is a bit dry after baking, you can bring it back to life by adding a splash of vegetable broth or cream before reheating in the oven or microwave. This will give it a creamy texture once again, making it just as delightful as when it first came out of the oven.

Is this recipe suitable for those with nut allergies?
Definitely! You can easily omit the walnuts or replace them with toasted pumpkin seeds for a nut-free alternative. Our Cheesy Pumpkin Pasta Bake with Spinach and Mushrooms is versatile, allowing you to enjoy it worry-free without compromising on flavor.

Can I use different types of cheese?
Of course! If you’re looking for a different flavor profile, feel free to swap out Fontina cheese for mozzarella or sharp cheddar. Mixing cheeses can also enhance the taste; try combining a little blue cheese for a bold twist!