Pumpkin Tomato Pasta Bake with Walnut Sage Topping Recipe
This comforting Pasta Bake with Pumpkin Tomato Sauce combines tender pasta with a rich, creamy sauce made from pumpkin puree, tomato paste, and savory mushrooms. Toasted walnuts and fresh sage add delightful crunch and aromatic depth, while a blend of Parmesan and fontina cheeses creates a golden, melty topping. Perfect for a cozy dinner, this baked pasta dish is both hearty and flavorful.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Pasta and Baking Dish
- 1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti, fusilli, or farfalle)
- Butter for greasing baking dish
Walnut Sage Mixture
- 2 Tbsp. butter
- 1/2 cup finely chopped walnuts
- 2 Tbsp. finely chopped fresh sage leaves
- Pinch of salt
Sauce
- 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
- 3 cups vegetable broth
- 1 (15-oz.) can pumpkin purée
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated fontina cheese, divided (1/2 cup for sauce, 1 cup for topping)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375ºF. Bring a large pot of generously salted water to a boil. Add the pasta and cook for about 2 minutes less than the al dente time indicated on the package, so noodles remain firm yet tender enough to bite through. Drain the pasta in a strainer and set aside.
- Toast Walnuts and Sage: Melt the butter in a large sauté pan over medium heat. Add the finely chopped walnuts and fresh sage leaves, cooking for about 5 minutes until the walnuts are toasted and aromatic. Season with a pinch of salt and transfer this mixture to a bowl for later use.
- Sauté Vegetables: Return the pan to medium heat and add the olive oil. Add the sliced mushrooms and finely chopped onion, cooking until softened, about 7 to 8 minutes.
- Add Flavorings and Spinach: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook for 2 to 3 minutes until the tomato paste starts to caramelize and deepen in color. Gradually add the fresh baby spinach in handfuls, stirring continuously until wilted. Then stir in the dried oregano, kosher salt, and black pepper.
- Create the Sauce: Pour in the vegetable broth, stirring well to release any browned bits from the pan’s bottom. Stir in the pumpkin purée, grated Parmesan, and 1/2 cup of the fontina cheese, continuing to stir until the fontina melts and the sauce becomes smooth. Add the cooked pasta and toss well to coat evenly with the sauce.
- Assemble and Bake: Grease a 13×9-inch baking dish with butter. Transfer the pasta mixture to the dish. Sprinkle the remaining 1 cup of fontina cheese evenly on top, then add the toasted walnut-sage mixture. Cover loosely with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes until the cheese topping is melted and golden brown.
Notes
- Cooking pasta slightly underdone ensures it does not become mushy during baking.
- To toast walnuts evenly, stir frequently and watch carefully to avoid burning.
- Baby spinach can be substituted with other fresh greens such as kale or Swiss chard if preferred.
- For a creamier texture, you can add a splash of cream or milk to the sauce before baking.
- Leftover pasta bake can be reheated in the oven or microwave, though texture is best when freshly baked.
