Pasta Bake with Pumpkin Tomato Sauce Ingredients: 1 lb dry pasta of choice (mezzi rigatoni, shells, ziti, fusilli, or farfalle) 2 tablespoons butter 1/2 cup finely chopped walnuts 1 tablespoon plus 2 teaspoons finely chopped fresh sage, divided 2 tablespoons 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 teaspoon crushed red pepper flakes 3-4 handfuls fresh baby spinach 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon 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: Preheat Oven and Cook Pasta: Preheat oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add pasta and cook until 2 minutes shy of al dente, keeping it slightly firm. Drain and set aside. Prepare Walnut-Sage Topping: In a large sauté pan over medium heat, melt the butter. Add walnuts and 1 tablespoon of chopped sage, cooking for about 5 minutes until walnuts are toasted and fragrant. Season with a pinch of salt and transfer to a bowl. Make the Sauce: Return the pan to medium heat. Add olive oil, mushrooms, and onion. Sauté until softened, about 8 minutes. Add tomato paste, garlic, and red pepper flakes, cooking for 3-4 minutes until tomato paste darkens and caramelizes. Gradually stir in spinach, cooking until wilted. Add oregano, salt, pepper, nutmeg, and the remaining 2 teaspoons of sage. Add Liquids and Cheese: Pour in vegetable broth, stirring to release any browned bits from the pan. Add pumpkin purée, Parmesan, and 1/2 cup of fontina cheese, stirring until the cheese melts and the sauce becomes smooth. Add cooked pasta and stir until noodles are well-coated with the sauce. Assemble and Bake: Transfer the pasta mixture to a greased 13x9-inch baking dish. Sprinkle remaining fontina cheese over the top, followed by the walnut-sage mixture. Cover with foil and bake for 15 minutes at 375°F. Uncover and bake for an additional 10 minutes, or until the cheese is melted and golden. Prep Time: 25 minutes | Cooking Time: 25 minutes | Total Time: 50 minutes Calories: 420 kcal | Servings: 6 servings This Pasta Bake with Pumpkin Tomato Sauce is a cozy, hearty dish that brings together the best of fall’s flavors. Each bite combines creamy, savory pumpkin sauce with a hint of nutmeg and fresh sage, and the addition of melted fontina cheese makes it even more indulgent. Topped with toasted walnuts and sage, it adds a delightful crunch that complements the creaminess of the pasta and cheese. Ideal for a cozy dinner or autumn gathering, this pasta bake is comforting and easy to prepare. The pumpkin and tomato base brings a unique depth of flavor that’s perfectly balanced by the richness of the fontina cheese and buttery walnut topping. Serve it warm from the oven, and watch it become a favorite fall classic at your table.
