Description
Delightful and hearty, this Pasta Bake with Pumpkin Tomato Sauce combines the flavors of roasted pumpkin, savory tomatoes, and comforting pasta for a dish that’s perfect for any occasion.
Ingredients
Scale
- 1 lb. dry pasta of choice (such as mezzi rigatoni
- shells
- ziti or any other tubular pasta
- fusilli
- or farfalle)
- 2 Tbsp. butter
- 1/2 cup finely chopped walnuts
- 2 Tbsp. finely chopped fresh sage leaves
- 2 Tbsp. extra-virgin olive oil
- 8 oz. cremini (baby bella) mushrooms
- sliced
- 1 yellow onion
- finely chopped
- 1/4 cup tomato paste
- 4 garlic cloves
- minced
- 1/2 tsp. crushed red pepper flakes
- 3 to 4 handfuls fresh baby spinach
- 1 tsp. dried oregano
- 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 grated Parmesan cheese
- 1 1/2 cups grated fontina cheese
- divided
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions until al dente; drain and set aside.
- In a large skillet, melt the butter and olive oil over medium heat. Add the chopped onion and mushrooms, sautéing until softened.
- Stir in the walnuts, sage, garlic, crushed red pepper flakes, oregano, salt, black pepper, and nutmeg, cooking for another 2-3 minutes.
- Add the tomato paste and vegetable broth to the skillet, mixing well before folding in the pumpkin purée and spinach until wilted.
- Combine the cooked pasta with the sauce mixture, then transfer to a greased baking dish.
- Top with grated Parmesan and 1 cup of fontina cheese, then bake for 25-30 minutes until golden and bubbly.
- Let cool slightly before serving, then enjoy your delicious Pasta Bake with Pumpkin Tomato Sauce!
Notes
Feel free to add more vegetables or substitute with your favorite herbs. This dish can be made ahead and frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: baking
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 28 mg
Keywords: Pasta Bake with Pumpkin Tomato Sauce, Pasta, Pumpkin, Tomato Sauce, Comfort Food