Description

This comforting Pasta Bake with Pumpkin Tomato Sauce combines the creamy sweetness of pumpkin puree with savory tomato paste, sautéed mushrooms, and fresh spinach. Topped with a buttery walnut and sage mixture and melted fontina cheese, this baked pasta dish is perfect for cozy fall dinners. With a balance of hearty vegetables and rich cheeses, it’s a delicious way to sneak in extra veggies while indulging in a cheesy, flavorful meal.

Ingredients

Pasta and Topping

1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti, fusilli, or farfalle)
2 Tbsp. butter
1/2 cup finely chopped walnuts
2 Tbsp. finely chopped fresh sage leaves
Remaining 1 cup fontina cheese, grated (divided as 1/2 cup in sauce, 1 cup for topping)

Sauce and Veggies

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

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Instructions

Preheat Oven: Preheat the oven to 375ºF (190ºC) to prepare for baking the pasta later.
Cook Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until 2 minutes shy of al dente, meaning the pasta is still firm but tender enough to bite. Drain and set aside.
Prepare Walnut-Sage Topping: Melt butter in a large sauté pan over medium heat. Add the finely chopped walnuts and fresh sage leaves. Cook for about 5 minutes until the walnuts are toasted and aromatic. Season with a pinch of salt, then transfer the mixture to a small bowl to set aside.
Sauté Mushrooms and Onions: Return the pan to medium heat and add the olive oil. Add the sliced mushrooms and chopped onion. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables soften.
Add Tomato Paste and Garlic: Stir in tomato paste, minced garlic, and crushed red pepper flakes. Cook for 2 to 3 minutes, allowing the tomato paste to caramelize and deepen in color to a brick red.
Add Spinach and Seasonings: Gradually add the fresh baby spinach, stirring continuously until the greens wilt. Stir in the dried oregano, kosher salt, black pepper, and ground nutmeg for flavor balance.
Make Pumpkin Tomato Sauce: Pour in the vegetable broth, stirring to scrape up any browned bits from the bottom of the pan. Add the pumpkin purée, grated Parmesan cheese, and 1/2 cup grated fontina cheese. Stir continuously until the fontina melts fully, creating a smooth and creamy sauce.
Combine Pasta and Sauce: Add the cooked pasta back into the pan. Toss thoroughly to coat all the noodles evenly with the pumpkin tomato sauce.
Assemble in Baking Dish: Transfer the sauced pasta mixture to a greased 13×9-inch baking dish. Sprinkle the remaining 1 cup grated fontina cheese over the top, followed by the toasted walnut-sage mixture.
Bake the Pasta: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 15 minutes. Then uncover and bake an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden brown on top.

Notes

Cooking pasta slightly under al dente is essential because it will continue to cook in the oven, preventing overcooking.
Walnut-sage topping adds a crunchy, aromatic contrast to the creamy pasta—do not skip or substitute sage if possible.
Use a variety of tubular or shaped pasta that holds sauce well, such as ziti, shells, or fusilli.
If you prefer a spicier dish, increase the red pepper flakes according to taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
For a nuttier flavor, toast walnuts gently but avoid burning them.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American