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–+ servings
Pasta Bake with Pumpkin Tomato Sauce

Comforting Pasta Bake with Pumpkin Tomato Sauce Magic

This Cheesy Pumpkin Pasta Bake with Mushrooms and Spinach is a crowd-pleaser with a creamy pumpkin tomato sauce, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb dry pasta like mezzi rigatoni or shells cook until just under al dente
For the Sauce
  • 2 Tbsp butter can be swapped for olive oil for dairy-free
  • 2 Tbsp olive oil any neutral oil works
  • 8 oz sliced cremini mushrooms white button mushrooms can be used
  • 1 finely chopped yellow onion shallots can be used for milder flavor
  • 4 minced garlic cloves 1 tsp garlic powder can substitute
  • 1/4 cup tomato paste tomato sauce can be used as an alternative
  • 1/2 tsp crushed red pepper flakes omit for milder dish
  • 3 to 4 handfuls fresh spinach kale is a good substitute
  • 1 tsp dried oregano Italian seasoning works well too
  • 1 tsp kosher salt adjust to taste
  • 1/2 tsp black pepper freshly cracked recommended
  • 1/4 tsp ground nutmeg cinnamon can be substituted
  • 3 cups vegetable broth chicken broth can be used
  • 1 (15-oz.) can pumpkin puree fresh pumpkin can be pureed
For the Cheese
  • 1/2 cup grated Parmesan cheese nutritional yeast as a dairy-free alternative
  • 1 1/2 cups grated Fontina cheese alternatives like Havarti or Gruyère are great
For the Topping
  • 1/2 cup finely chopped walnuts pecans can work
  • 2 Tbsp finely chopped fresh sage dried sage can be used in a pinch

Equipment

  • large pot
  • Large skillet
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to boil and cook 1 lb. of dry pasta until just shy of al dente. Drain and set aside.
  2. In a skillet, melt 2 tablespoons of butter and then toast 1/2 cup walnuts and 2 tablespoons sage for about 5 minutes. Set aside.
  3. In the same skillet, heat 2 tablespoons of olive oil, add 8 oz. of sliced mushrooms and 1 finely chopped onion. Cook until softened, about 7-8 minutes.
  4. Stir in 1/4 cup tomato paste, 4 minced garlic cloves, and 1/2 teaspoon crushed red pepper flakes. Cook for an additional 2-3 minutes.
  5. Add 3 to 4 handfuls of spinach, stirring until wilted, about 2 minutes. Season with 1 tsp oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
  6. Pour in 3 cups of vegetable broth and add 1 can of pumpkin puree and 1/2 cup of each cheese. Mix until melted, creating a creamy sauce.
  7. Add the drained pasta to the sauce, tossing gently to coat evenly.
  8. Transfer the mixture to a greased 13x9-inch baking dish. Top with remaining cheese and walnut-sage mixture.
  9. Cover and bake for 15 minutes. Remove foil and bake for another 10-15 minutes until golden.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 3500IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days in the fridge, or freeze for up to 3 months.

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