The Ultimate Pasta Bake with Pumpkin Tomato Sauce: A Cozy Fall Comfort Food

Pasta Bake with Pumpkin Tomato Sauce transforms ordinary weeknight dinners into something magical. Picture this: the leaves are changing colors, there’s a crisp in the air, and your kitchen fills with the warm, inviting aromas of sage, nutmeg, and melted cheese. This isn’t just another pasta dish – it’s a hug in a casserole form that brings together the best of autumn flavors in one satisfying meal.

I still remember the first time I made this recipe on a particularly hectic Tuesday evening. My family walked through the door to find golden, bubbling cheese on top of tender pasta swimming in the most gorgeous orange-hued sauce.

The combination of earthy pumpkin, tangy tomato paste, and aromatic herbs created something that felt both sophisticated and comforting. What started as an experiment with leftover pumpkin purée quickly became our go-to fall dinner.

Why You’ll Love This Recipe

This pasta bake strikes the perfect balance between easy preparation and impressive results. While it looks and tastes like you spent hours in the kitchen, the reality is much simpler – most of the work happens in one pot before transferring to the oven. The pumpkin adds natural sweetness and creates an incredibly creamy texture without heavy cream, while the fontina and Parmesan cheeses provide that irresistible golden top we all crave.

What truly sets this dish apart is how it brings people together. There’s something about the combination of toasted walnuts, fresh sage, and melted cheese that makes everyone linger at the dinner table just a little longer. Explore more comforting baked dishes here for additional cozy meal inspiration.

Ingredients List

Here’s everything you’ll need to create this autumn masterpiece:

The beauty of this ingredient list lies in how each component serves a purpose – from the tubular pasta that holds the sauce perfectly to the nutmeg that enhances the pumpkin’s natural warmth. Find more wholesome recipe ideas here to continue your culinary journey with nutritious, satisfying meals.

Step-by-Step Directions

Creating this perfect Pasta Bake with Pumpkin Tomato Sauce requires careful attention to timing and technique. Start by preheating your oven to 425°F and preparing a 9×13-inch baking dish with a light coating of olive oil.

Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the chopped onion and sliced mushrooms, cooking for 5-7 minutes until the vegetables are softened and the mushrooms release their moisture. Stir in minced garlic, 1 tablespoon of fresh sage, oregano, salt, pepper, red pepper flakes, and nutmeg. Cook for another minute until fragrant.

Add the tomato paste to the pan and cook for 2 minutes, stirring constantly to prevent burning. This step deepens the flavor and removes any raw taste from the paste. Gradually whisk in the pumpkin purée and vegetable broth, ensuring no lumps remain.

Bring the mixture to a gentle boil, then add the dry pasta directly to the sauce. Stir well to coat all pieces evenly. Cover the pan and transfer to the preheated oven for 20-25 minutes, stirring once halfway through cooking.

Remove from oven when pasta is al dente and most liquid has been absorbed. Quickly stir in the fresh spinach until wilted, then fold in 1 cup of fontina cheese. Top with remaining fontina, Parmesan, chopped walnuts, remaining sage, and small pieces of butter.

Return to oven uncovered for 10-15 minutes until cheese is golden and bubbly. Let rest for 5 minutes before serving to allow the sauce to set properly.

Exact Timing to make Pasta Bake with Pumpkin Tomato Sauce

The entire cooking process takes approximately 50-55 minutes from start to finish. Preparation time requires 15 minutes for chopping vegetables and measuring ingredients. Active cooking time on the stovetop takes 10-12 minutes, followed by 20-25 minutes of covered baking. The final uncovered baking stage needs 10-15 minutes for the perfect golden top, plus 5 minutes resting time for optimal serving consistency.

Nutritional Information

This Pasta Bake with Pumpkin Tomato Sauce provides substantial nutrition while delivering incredible flavor. Each serving offers a balanced combination of complex carbohydrates, protein, and essential vitamins.

The pumpkin purée contributes exceptional vitamin A content, supporting eye health and immune function. The combination of fontina and Parmesan cheeses provides high-quality protein and calcium, while walnuts add healthy omega-3 fatty acids and additional protein.

Healthier Alternatives

Transform this Pasta Bake with Pumpkin Tomato Sauce into an even more nutritious meal with these strategic ingredient swaps that maintain the dish’s comforting appeal.

These modifications can reduce the overall calorie content by approximately 15% while boosting the fiber content significantly. Explore more nutritious dinner recipes here for additional healthy meal inspiration that doesn’t compromise on taste.

Serving Suggestions

This Pasta Bake with Pumpkin Tomato Sauce pairs beautifully with crisp autumn salads featuring mixed greens, dried cranberries, and a light vinaigrette. The acidity in the dressing cuts through the richness of the cheese while complementing the sweet pumpkin flavors.

Consider serving alongside roasted Brussels sprouts or green beans to add textural contrast and additional vegetables to the meal. The slight bitterness of these vegetables balances the creamy, sweet elements of the pasta bake perfectly.

A crusty sourdough bread or garlic breadsticks make excellent accompaniments for soaking up any remaining sauce, while a light-bodied red wine like Pinot Noir or a crisp white wine such as Sauvignon Blanc enhances the overall dining experience.

Common Mistakes to Avoid

Overcooking the pasta during the initial baking phase leads to mushy texture in the final dish. Remember that the pasta will continue cooking during the final uncovered baking stage, so aim for slightly underdone when you first check for doneness.

Using too much liquid creates a soupy consistency that never properly sets. Stick to the exact measurements and ensure your oven temperature is accurate, as lower temperatures can prevent proper moisture evaporation.

Adding the spinach too early causes it to become overcooked and lose its vibrant color. Wait until the pasta is fully cooked before stirring in the fresh spinach, allowing it to wilt just from the residual heat of the dish.

Storing Tips

Refrigerate leftover Pasta Bake with Pumpkin Tomato Sauce in airtight containers for up to 4 days. The flavors actually improve overnight as the ingredients meld together, making leftovers particularly delicious.

For optimal reheating, cover portions with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual servings on medium power to prevent the cheese from becoming rubbery.

This dish freezes exceptionally well for up to 3 months when properly wrapped. Allow the baked pasta to cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator before reheating using the oven method for best results.

FAQs

Pasta Bake with Pumpkin Tomato Sauce

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• Author: Mia
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This cozy fall pasta bake with pumpkin tomato sauce is the perfect comfort food for chilly evenings. A creamy blend of pumpkin, tomato, and sage topped with bubbling cheese makes this one of the best recipes for dinner when you crave something warm and healthy.

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Ingredients

Scale 1x2x3x

• 1 lb dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
• 3 cups vegetable broth
• 1 (15-oz) can pumpkin purée
• 1/4 cup tomato paste
• 2 Tbsp extra-virgin olive oil
• 8 oz cremini mushrooms, sliced
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 Tbsp plus 2 tsp finely chopped fresh sage, divided
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp ground nutmeg
• 3–4 handfuls fresh baby spinach
• 1 1/2 cups grated fontina cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 Tbsp butter
• 1/2 cup finely chopped walnuts

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Instructions

1. Preheat the oven to 425°F and lightly coat a 9×13-inch baking dish with olive oil.
2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
3. Add chopped onion and sliced mushrooms; cook 5–7 minutes until softened.
4. Stir in garlic, 1 Tbsp sage, oregano, salt, pepper, red pepper flakes, and nutmeg; cook 1 minute.
5. Add tomato paste and cook for 2 minutes, stirring to develop flavor.
6. Whisk in pumpkin purée and vegetable broth until smooth and combined.
7. Bring to a gentle boil, add dry pasta, and stir to coat evenly.
8. Cover and bake for 20–25 minutes, stirring halfway through, until pasta is al dente.
9. Remove from oven, stir in spinach until wilted, and fold in 1 cup of fontina cheese.
10. Top with remaining fontina, Parmesan, chopped walnuts, remaining sage, and butter pieces.
11. Return to oven uncovered for 10–15 minutes until cheese is golden and bubbly.
12. Let rest 5 minutes before serving to allow sauce to set.

Notes

Perfect for fall dinners, this dish combines creamy pumpkin and tangy tomato for a warm, flavorful bake. Add extra walnuts or sage for a touch of texture and aroma.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 420
• Sugar: 6g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 5g
• Protein: 17g
• Cholesterol: 35mg

Keywords: pasta bake, pumpkin tomato sauce, fall dinner recipes, recipes for dinner, recipes healthy