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–+ servings
Pasta Bake with Pumpkin Tomato Sauce

Hearty Pasta Bake with Pumpkin Tomato Sauce Bliss

This Pasta Bake with Pumpkin Tomato Sauce is a comforting vegetarian dish packed with flavor and nutrients.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 1 lb Dry Pasta (mezzi rigatoni, shells, ziti) Substitute with gluten-free options if desired.
For the Flavor Base
  • 2 Tbsp Butter Can be replaced with olive oil for a dairy-free option.
  • 2 Tbsp Olive Oil Feel free to swap with avocado oil.
  • 1 Onion, finely chopped Leeks can also add a nice twist.
  • 4 cloves Garlic, minced Opt for garlic powder in smaller amounts if preferred.
  • 8 oz Mushrooms, sliced (cremini or baby bella) Use button mushrooms for a milder flavor.
  • 1/2 tsp Crushed Red Pepper Flakes Omit if you prefer a milder dish.
For the Creamy Mixture
  • 1 15-oz can Pumpkin Purée Fresh pumpkin can be used for a fresher twist.
  • 1/4 cup Tomato Paste Can swap with crushed tomatoes—just adjust the amount.
  • 3 cups Vegetable Broth For a non-vegetarian version, chicken broth can be used.
  • 1 tsp Dried Oregano You can also use Italian seasoning for an alternative.
  • 1/4 tsp Ground Nutmeg Feel free to omit if needed.
For the Veggies and Greens
  • 3-4 Handfuls Fresh Baby Spinach Kale is a great substitution for a heartier option.
For the Cheesy Topping
  • 1/2 cup Grated Parmesan Cheese Substitute with nutritional yeast for a vegan option.
  • 1 1/2 cups Grated Fontina Cheese (divided) Mozzarella can work as a lighter substitute.
For the Crunchy Topping
  • 1/2 cup Walnuts, finely chopped Pecans can work well as an alternative.
  • 2 Tbsp Sage, finely chopped fresh Dried sage is a valid substitute at 1 tsp.

Equipment

  • Large pot
  • Sauté pan
  • Baking Dish
  • Colander

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add your dry pasta and cook until it is just 2 minutes shy of al dente, typically around 8-10 minutes. Drain the pasta well and set it aside.
  3. In a sauté pan over medium heat, melt 2 tablespoons of butter. Add the finely chopped walnuts and sage, cooking for about 5 minutes. Transfer this topping to a bowl and set it aside.
  4. Using the same sauté pan, add 2 tablespoons of olive oil and turn the heat to medium-high. Sauté the chopped onion and sliced mushrooms for 7-8 minutes until softened.
  5. Stir in 1/4 cup of tomato paste, 4 minced garlic cloves, and 1/2 teaspoon of crushed red pepper flakes into the sautéed vegetables. Cook for an additional 2-3 minutes.
  6. Add 3-4 handfuls of fresh baby spinach and stir until it wilts. Season with 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, and 1/4 teaspoon of ground nutmeg.
  7. Deglaze the pan by pouring in 3 cups of vegetable broth. Mix in a 15-ounce can of pumpkin purée, 1/2 cup of grated Parmesan cheese, and 1/2 cup of grated Fontina cheese.
  8. Fold the drained pasta into your pumpkin sauce mixture and transfer everything into a greased baking dish.
  9. Sprinkle the remaining 1 cup of Fontina cheese over the pasta bake, followed by the walnut-sage topping. Cover with aluminum foil and bake for 15 minutes, then remove the foil and bake for an additional 10-15 minutes.
  10. Allow your cheesy pumpkin pasta bake to sit for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

This pasta bake is perfect for busy weeknights or chilled weekends and can be easily customized with your favorite pasta or cheese blend.

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