Pasta Bake with Pumpkin Tomato Sauce

This pasta bake with pumpkin tomato sauce is creamy, savory, and cozy exactly the kind of dish I like to make when I want comfort food that also feels hearty and nourishing. The pumpkin adds a natural sweetness, the tomato paste gives richness, and the combination of cheeses makes the whole thing irresistibly melty.

Why You’ll Love This Recipe

I love this recipe because it blends fall flavors with classic pasta bake goodness. The walnuts and sage give it an earthy depth, while the mushrooms and spinach add extra vegetables without overpowering the creamy sauce. I also like that it’s a complete meal in one dish, perfect for serving a crowd or saving as leftovers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti or any other tubular pasta, fusilli, or farfalle)
▢2 Tbsp. butter
▢1/2 cup finely chopped walnuts
▢1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves, divided
▢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
▢1/4 tsp. ground nutmeg
▢3 cups vegetable broth
▢1 (15-oz.) can pumpkin purée
▢1/2 cup grated Parmesan cheese
▢1 1/2 cups grated fontina cheese, divided

Directions

1. I start by cooking the pasta in salted water until just shy of al dente, then drain and set it aside.
2. In a large skillet, I melt the butter and toast the walnuts with 2 teaspoons of the sage until fragrant, then transfer them to a small bowl.
3. Using the same skillet, I heat olive oil and sauté the mushrooms and onion until golden and tender.
4. I stir in the tomato paste, garlic, and red pepper flakes, cooking for a couple of minutes to deepen the flavor.
5. Next, I add the spinach, oregano, salt, pepper, and nutmeg, stirring until the spinach wilts.
6. I pour in the vegetable broth and pumpkin purée, letting it simmer until slightly thickened.
7. Off the heat, I stir in the Parmesan cheese and 1 cup of the fontina.
8. I combine the cooked pasta with the sauce and transfer it to a greased baking dish.
9. I sprinkle the remaining 1/2 cup fontina over the top and bake at 375°F until bubbling and golden, about 20–25 minutes.
10. Just before serving, I scatter the walnut-sage mixture over the top for crunch and aroma.

Servings and Timing

This recipe makes about 6 servings. It takes roughly 20 minutes to prep, 25 minutes to bake, and 15 minutes of stovetop cooking, so I can have it on the table in about an hour.

Variations

I sometimes swap the fontina for mozzarella if I want a stretchier cheese pull. For a heartier version, I add cooked chicken or sausage. If I want it vegetarian but even creamier, I stir in a little ricotta before baking. Gluten-free pasta also works perfectly if I need to adapt it.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover with foil and warm it in the oven at 350°F until heated through, or I microwave individual portions with a splash of broth to keep it creamy. This pasta bake also freezes well—up to 2 months tightly wrapped—then I thaw in the fridge overnight before reheating.

FAQs

Can I make this pasta bake ahead of time?

Yes, I often assemble the dish a day in advance, cover it, and refrigerate. I just bake it right before serving.

What pasta shape works best?

I like short, tubular pasta such as rigatoni or ziti because it holds the sauce well, but shells and fusilli are also great.

Can I use fresh pumpkin instead of canned?

Yes, I roast and purée fresh pumpkin until smooth, then use the same amount as the canned version.

How do I make this dairy-free?

I swap the butter for olive oil and use dairy-free cheese alternatives. Nutritional yeast also adds a cheesy flavor.

Is this pasta bake vegetarian?

Yes, it’s completely vegetarian since it uses vegetable broth.

Can I add meat to this dish?

Definitely. I sometimes stir in cooked sausage, ground turkey, or shredded chicken.

What can I use instead of walnuts?

I like pecans, almonds, or even pumpkin seeds for crunch.

How do I prevent the pasta from overcooking?

I undercook the pasta by a minute or two before baking so it finishes perfectly in the oven.

Can I use frozen spinach?

Yes, I thaw and squeeze it dry before adding to the sauce.

Can I make this spicier?

I increase the crushed red pepper flakes or add a pinch of cayenne for more heat.

Conclusion

This pasta bake with pumpkin tomato sauce is one of my favorite cozy meals. I love how it balances creamy, savory, and nutty flavors while staying hearty enough to feed a crowd. Whether I serve it fresh out of the oven or reheat leftovers, it always delivers comfort and satisfaction.

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