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Pasta Bake with Pumpkin Tomato Sauce

Irresistible Pasta Bake with Pumpkin Tomato Sauce Delight

This Pasta Bake with Pumpkin Tomato Sauce is a hearty vegetarian dish perfect for weeknight dinners, blending creamy pumpkin and tangy tomato sauce with nutritious veggies.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Vegetarian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb Dry Pasta Substitute with mezzi rigatoni or ziti if desired.
For the Topping
  • 2 Tbsp Butter Swap for olive oil for dairy-free.
  • 1/2 cup Walnuts Chopped; pecans or almonds can be used.
  • 2 Tbsp Sage Fresh, chopped; use 1 Tbsp dried sage instead.
For the Sauce
  • 2 Tbsp Olive Oil Essential for sautéing vegetables.
  • 8 oz Cremini Mushrooms Sliced; button mushrooms can be substituted.
  • 1 Yellow Onion Finely chopped.
  • 1/4 cup Tomato Paste
  • 4 cloves Garlic Minced.
  • 1/2 tsp Red Pepper Flakes
  • 3-4 handfuls Fresh Spinach Replace with kale or Swiss chard if desired.
  • 1 tsp Oregano Dried.
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Ground Nutmeg
  • 3 cups Vegetable Broth
  • 1 15-oz can Pumpkin Purée
  • 1/2 cup Parmesan Cheese Grated; use nutritional yeast for vegan.
  • 1 1/2 cups Fontina Cheese Divided, grated.

Equipment

  • large pot
  • skillet
  • baking dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) to ensure even cooking.
  2. Fill a large pot with water, add salt, and bring to a boil. Cook dry pasta just 2 minutes shy of al dente, then drain and set aside.
  3. In a skillet, melt 2 tablespoons of butter over medium heat. Add walnuts and sage, toasting for 4-5 minutes until fragrant, then set aside.
  4. In the same skillet, add olive oil, mushrooms, and onion. Sauté for 7-8 minutes until tender.
  5. Stir in tomato paste, garlic, and red pepper flakes. Cook for 2-3 minutes until aromatic.
  6. Fold in spinach until wilted. Season with oregano, salt, black pepper, and nutmeg.
  7. Slowly add vegetable broth, scraping up any browned bits. Stir in pumpkin purée and cheeses, simmer for 5 minutes.
  8. Combine pasta with the creamy pumpkin sauce in a large mixing bowl.
  9. Pour the mixture into a greased baking dish, top with remaining cheese and walnut-sage mixture. Cover with foil and bake for 15 minutes, then uncover and bake for an additional 10-15 minutes until golden.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 75gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 800mgPotassium: 900mgFiber: 8gSugar: 6gVitamin A: 50IUVitamin C: 20mgCalcium: 15mgIron: 20mg

Notes

To reheat, add a splash of broth to maintain moisture.

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