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Pasta Bake with Pumpkin Tomato Sauce

Pasta Bake with Pumpkin Tomato Sauce
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Indulge in the warmth of our Pasta Bake with Pumpkin Tomato Sauce, a comforting dish that marries the rich flavors of pumpkin and tomato with wholesome pasta. This delightful casserole features sautéed mushrooms, fresh spinach, and a crunchy walnut-sage topping that not only elevates the taste but also sneaks in nutritious veggies. Perfect for cozy dinners or gatherings, this baked pasta will quickly become a family favorite.

Ingredients

Scale
  • 1 lb dry pasta (mezzi rigatoni, shells, or ziti)
  • 2 Tbsp butter
  • 1/2 cup finely chopped walnuts
  • 2 Tbsp finely chopped fresh sage leaves
  • 2 Tbsp extra-virgin olive oil
  • 8 oz cremini 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

Instructions

  1. Preheat your oven to 375ºF. Boil salted water in a large pot.
  2. Cook pasta until two minutes shy of al dente. Drain and set aside.
  3. In a sauté pan, melt butter over medium heat. Toast walnuts and sage for five minutes.
  4. Sauté onions and mushrooms until soft, about eight minutes. Add tomato paste, garlic, and red pepper flakes; cook for another three minutes.
  5. Stir in vegetable broth and pumpkin purée along with cheeses until smooth. Combine with cooked pasta.
  6. Transfer to a baking dish, top with remaining cheese and walnut-sage mixture. Bake for 25-30 minutes until golden.

Nutrition

Find it online: https://goldenrecipetime.com/pasta-bake-with-pumpkin-tomato-sauce/