Cozy Pasta Bake with Pumpkin Tomato Sauce Recipe

Autumn’s golden embrace brings a comforting pumpkin tomato sauce pasta bake that warms the soul on chilly evenings.

Vibrant orange hues mingle with rich, tangy flavors in this simple yet elegant dish.

Seasonal ingredients dance together, creating a symphony of taste that feels like a culinary hug.

The creamy sauce nestles perfectly between tender pasta layers, promising a delightful meal.

Herbs and spices add depth and character to every single bite.

Each forkful tells a story of homemade goodness and seasonal inspiration.

Get ready to savor a recipe that turns an ordinary dinner into an extraordinary experience.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Calories: 400 kcal

Servings: 7

Ingredients in Pasta Bake with Pumpkin Tomato Sauce

• Pasta: Provides hearty foundation, choose medium-sized pasta like penne or rigatoni for best sauce clinging.
• Salt: Enhances pasta flavor during boiling, use kosher or sea salt for deeper taste.

• Olive Oil: Creates smooth sauce base, select extra virgin for richer flavor profile.
• Onion: Adds sweet depth, pick firm bulbs without soft spots.
• Mushrooms: Introduces earthy undertones, choose fresh cremini or white button varieties.
• Tomato Paste: Concentrates rich umami flavor, opt for organic brands with deeper color.
• Garlic: Delivers robust aroma, select firm cloves without green sprouts.
• Red Pepper Flakes: Provides subtle heat, adjust quantity based on spice preference.
• Spinach: Adds nutritional boost, choose crisp dark green leaves.
• Oregano: Contributes Mediterranean essence, use dried or fresh herbs.

• Vegetable Broth: Builds liquid foundation, select low-sodium versions.
• Pumpkin Purée: Creates silky texture, use 100% pure pumpkin without added spices.
• Parmesan Cheese: Delivers sharp tang, grate fresh for maximum flavor.
• Fontina Cheese: Provides creamy melting quality, select mild aged versions.

• Butter: Helps toast nuts, use unsalted for better control.
• Walnuts: Creates crunchy contrast, select fresh halves without bitter undertones.
• Sage: Introduces aromatic herbaceous note, choose bright green fresh leaves.
• Salt and Pepper: Balances overall seasoning, use freshly ground black pepper.
• Nutmeg: Adds subtle warmth, grate whole nutmeg for most intense flavor.

Tools for Pumpkin Pasta Bake

• Large Pot: Essential for boiling pasta with plenty of water and salt.
• Sauté Pan: Perfect for cooking mushrooms, onions, and creating the rich sauce.
• 13×9-inch Baking Dish: Ideal for assembling and baking the pasta dish.
• Colander: Needed to drain pasta after cooking.
• Wooden Spoon: Great for stirring ingredients and releasing browned bits.
• Cheese Grater: Useful for grating Parmesan and fontina cheese.
• Measuring Cups and Spoons: Help ensure accurate ingredient quantities.
• Foil: Used to cover the dish during initial baking.

Bake Pumpkin Tomato Pasta with These Steps

• Pasta Preparation

Get a large pot and fill with water. Salt the water generously and bring to a boil. Cook pasta until just slightly firm, about 2 minutes before fully done. Drain and set aside.

• Nutty Sage Topping

In a pan, melt butter over medium heat. Add chopped walnuts and sage, cooking until they become golden and fragrant. Sprinkle with a touch of salt and move to a separate bowl.

• Sauce Creation

Return the pan to heat with olive oil. Sauté mushrooms and onions until soft and tender. Add tomato paste, garlic, and red pepper flakes, cooking until the paste turns deep and caramelized. Fold in spinach until it wilts. Season with oregano, salt, pepper, nutmeg, and remaining sage.

• Liquid and Cheese Fusion

Pour vegetable broth into the pan, scraping up any tasty browned bits. Mix in pumpkin purée and cheeses, stirring until smooth and creamy. Coat the pasta thoroughly with the sauce.

• Baking Magic

Transfer the pasta mixture to a greased baking dish. Sprinkle remaining cheese and walnut-sage topping over the top. Cover with foil and bake at 375°F for 15 minutes. Remove foil and bake an additional 10 minutes until cheese turns golden and bubbly.

Pasta Bake Tips and Flavor Ideas

• Select seasonal squash varieties like butternut or acorn to swap with pumpkin for a unique flavor profile and added nutritional diversity.
• Experiment with different cheese combinations such as gouda, gruyère, or pecorino to create rich, complex flavor layers that complement the earthy pumpkin sauce.
• Incorporate crispy pancetta, shredded rotisserie chicken, or plant-based protein crumbles to transform this dish into a more substantial main course that satisfies hearty appetites.
• Roast additional vegetables like Brussels sprouts, kale, or bell peppers before mixing into the pasta bake to add extra texture, depth, and nutritional value to the dish.

Serve Pumpkin Pasta Bake Like This

• Rustic Dinner Companion: Serve this hearty pasta bake alongside a crisp green salad with a light vinaigrette to balance the rich, creamy sauce and provide a fresh contrast.
• Cozy Wine Pairing: Complement the warm, nutty flavors with a medium-bodied red wine like Chianti or Sangiovese, which will enhance the depth of the pumpkin and mushroom sauce.
• Herbal Garnish Finale: Sprinkle fresh chopped sage or parsley on top just before serving to add a bright, aromatic touch that elevates the dish's visual appeal and brings a burst of fresh herb flavor.
• Crusty Bread Side: Offer warm, crusty bread or garlic toast on the side to soak up the delicious sauce and provide an extra textural element to the meal.

Store Your Pumpkin Pasta Bake with Care

• Smart Refrigeration Strategy: Store leftover pasta bake in an airtight container within 2 hours of cooking. Keeps perfectly in the refrigerator for 3-4 days, maintaining delicious flavor and texture.
• Quick Reheating Method: Warm individual portions in the microwave for 1-2 minutes, adding a splash of vegetable broth to restore moisture. Alternatively, reheat in a 350°F oven for 15-20 minutes, covering with foil to prevent drying.
• Freezer-Friendly Approach: Wrap the entire pasta bake tightly in plastic wrap and aluminum foil before freezing. Stays fresh for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
• Portion Control Hack: Divide the pasta bake into single-serving containers before storing. This method makes grab-and-go lunches easier and helps maintain portion sizes for meal planning throughout the week.

Cozy Pasta Bake with Pumpkin Tomato Sauce

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4.8 from 30 reviews

• Total Time: 50 minutes
• Yield: 7 1x

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Description

Hearty classic pasta bake with pumpkin tomato sauce blends seasonal warmth and comforting Mediterranean flavors. Rich ingredients merge seamlessly, delivering a satisfying meal that welcomes you to savor each delicious bite.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
• 1 (15 oz/425 g) can pumpkin purée
• 3 cups vegetable broth
• 8 oz (226 g) cremini (baby bella) mushrooms, sliced
• 3–4 handfuls fresh baby spinach
• 1 ½ cups (170 g) grated fontina cheese, divided
• ½ cup (50 g) grated Parmesan cheese
• 2 tbsps butter
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsps extra-virgin olive oil
• ¼ cup tomato paste
• 1 tbsp plus 2 tsps finely chopped fresh sage, divided
• ½ cup (50 g) finely chopped walnuts
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp ground nutmeg

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Instructions

1. Preparation: Preheat oven to 375°F and position a rack in the middle position.
2. Pasta Cooking: Boil pasta in heavily salted water until almost al dente, then drain and reserve.
3. Walnut Toasting: In a large skillet, melt butter and toast walnuts with sage until golden and fragrant. Season with salt and set aside.
4. Vegetable Sauté: Using the same skillet, heat olive oil and caramelize mushrooms and onions. Add tomato paste, garlic, and red pepper flakes, developing a deep, robust flavor profile.
5. Flavor Building: Incorporate spinach, allowing it to wilt. Season with oregano, salt, pepper, nutmeg, and remaining sage to create a complex taste foundation.
6. Sauce Creation: Deglaze skillet with vegetable broth, then blend in pumpkin purée, Parmesan, and fontina, stirring until smooth and creamy.
7. Combining Components: Toss pasta thoroughly with the sauce, ensuring complete coverage of each noodle.
8. Baking Preparation: Transfer mixture to a baking dish, top with remaining fontina and toasted walnut-sage mixture.
9. Final Baking: Cover with foil and bake for 15 minutes. Uncover and continue baking until cheese is golden and bubbling, approximately 10 additional minutes.

Notes

• Pasta Perfection: Cook pasta just under al dente to prevent overcooking during the baking process, ensuring a perfectly textured final dish.
• Flavor Layering: Toast walnuts and sage before adding to the dish to intensify their nutty and aromatic qualities, creating deeper taste dimensions.
• Sauce Smoothness: Stir the pumpkin and cheese thoroughly to prevent clumping and create a silky, uniform sauce that coats every pasta strand evenly.
• Cheese Melting Tip: Use a combination of fontina and Parmesan for a rich, complex flavor profile that melts beautifully and adds depth to the pasta bake.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 7
• Calories: 400
• Sugar: 6 g
• Sodium: 350 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 5 g
• Protein: 15 g
• Cholesterol: 30 mg