Pasta Bake with Pumpkin Tomato Sauce
This hearty vegetarian pasta bake combines the rich flavors of pumpkin, tomatoes, and cheese for a delicious comfort food dish.
Equipment
- Large Baking Dish
- Stockpot or Dutch oven
- Large sauté pan
Ingredients
- 1 lb. dry pasta of choice such as mezzi rigatoni, shells, ziti or other tubular pasta, fusilli, or farfalle
- 2 Tbsp. butter
- ½ 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
- ¼ cup tomato paste
- 4 garlic cloves minced
- ½ tsp. crushed red pepper flakes
- fresh baby spinach 3 to 4 handfuls
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- ½ tsp. black pepper
- ¼ tsp. ground nutmeg
- 3 cups vegetable broth
- 1 (15-oz.) pumpkin purée
- ½ cup grated Parmesan cheese
- 1 ½ cups grated fontina cheese divided
Instructions
- Start by boiling water to cook your pasta until it is just barely firm. You will want it to be a couple of minutes short of al dente. This helps it hold its shape in the bake. Overcooking it now could lead to mushiness later, so keep an eye on it.
- Heat the butter and olive oil in a pan, letting them sizzle and fill the air with a buttery aroma. Once melted, toss in the onions and garlic until they are soft and translucent. This step adds a rich base flavor, so do not rush it.
- Stir in the sliced mushrooms and walnuts, letting them sauté until the mushrooms are tender and start to brown. You will want to see the mushrooms releasing their moisture. If they are too dry, they will not blend well in the bake.
- Add in the tomato paste and let it cook until it turns a deep, brick red. You will notice a more intense flavor developing. It might seem trivial, but skipping this can lead to a bland sauce.
- Mix in the baby spinach, oregano, salt, black pepper, nutmeg, and crushed red pepper flakes. As the spinach wilts, it will shrink down significantly, so do not worry if it seems like too much at first.
- Pour in the vegetable broth and pumpkin purée, stirring everything together until it is a smooth mixture. It should smell comforting and warm. This is where the creamy sauce comes to life, so keep your heat steady.
- Stir the cooked pasta into the sauce, letting it soak up all those delicious flavors. It should all feel well-mixed and look like a colorful blend. Just ensure every piece of pasta is coated evenly; otherwise, some bites may taste bland.
- Transfer half of the pasta mixture to a baking dish, then sprinkle with half of the fontina cheese. Pour the rest of the pasta on top and finish with the remaining fontina and Parmesan cheese. This melty cheesy layer is key, so spread it evenly.
- Pop the dish in the oven and let it bake until the cheese is bubbly and golden brown. You will know it is ready when you see that cheesy top browning slightly. Sometimes folks take it out too early—do not rush this step!
- Once it is out, let the pasta bake cool for a bit before serving. The sauce will thicken slightly as it cools, making it easier to serve. Do not skip this step, as it will help everything hold together nicely.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat from frozen by thawing overnight and using a splash of broth.
If pasta becomes mushy, cooking it just 2 minutes less than al dente will keep it firm during baking.
When using tomato paste, sauté it until it achieves a brick red color to deepen its flavor.
For reheating leftovers, a splash of broth helps maintain moisture and prevents the dish from drying out.
If walnut topping tends to burn, sprinkling it on halfway through baking provides a nice texture without char.
When the sauce thickens too much after cooking, adding extra broth can help loosen it up before you bake.