Cozy Pasta Bake with Pumpkin Tomato Sauce for Fall Comfort

This Pasta Bake with Pumpkin Tomato Sauce combines savory flavors and comforting textures, perfect for fall.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 slices

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

1 lb dry pasta of choice substitute with gluten-free pasta for a gluten-free version

For the Sauce

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

For the Cheesy Layer

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

For the Crunch

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

Equipment

oven
large pot
Large skillet
9x13-inch baking dish

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add 1 pound of dry pasta and cook for about 6-8 minutes, then drain and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add in 1/2 cup of finely chopped walnuts and 2 tablespoons of fresh sage, stirring for about 5 minutes until toasted.
Add 8 ounces of sliced cremini mushrooms and 1 finely chopped yellow onion to the same skillet. Sauté for 7-8 minutes, until mushrooms are soft and onions are translucent.
Stir in 1/4 cup of tomato paste, 4 minced garlic cloves, and 1/2 teaspoon of red pepper flakes. Allow to caramelize for 2-3 minutes.
Add 3 to 4 handfuls of fresh baby spinach, wilting down for a minute. Season with 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg.
Deglaze the pan with 3 cups of vegetable broth and then stir in 1 can of pumpkin purée, 1/2 cup of grated Parmesan cheese, and 1 1/2 cups of divided Fontina cheese until smooth.
Mix the cooked pasta into the skillet with the sauce, ensuring it's thoroughly coated.
Transfer the pasta mixture to a greased 9x13 inch baking dish. Top with 1/2 cup of Fontina cheese and the walnut-sage mixture.
Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 10-15 minutes, until golden and bubbly.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Expert tips include using pasta shapes that hold sauce well and prepping the dish a day in advance for better flavor.

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