Description
This hearty Pasta Bake features a rich and creamy pumpkin tomato sauce, combined with sautéed mushrooms, fresh spinach, and a flavorful blend of cheeses and toasted walnuts with sage. Perfectly baked to golden perfection, this comforting dish offers a unique fall twist on classic pasta bakes with a velvety, savory sauce and a delightful crunchy topping.
Ingredients
Pasta and Nuts
- 1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti, fusilli, or farfalle)
- 2 Tbsp. butter
- 1/2 cup finely chopped walnuts
- 2 Tbsp. finely chopped fresh sage leaves
Vegetables and Sauce
- 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
- 3 cups vegetable broth
- 1 (15-oz.) can pumpkin purée
Cheeses
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated fontina cheese, divided
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375ºF. Bring a large pot of generously salted water to a boil, then add your choice of dry pasta. Cook until about 2 minutes shy of al dente, so the pasta remains firm but tender enough to bite through. Drain and set aside.
- Toast Walnuts and Sage: Melt butter in a large sauté pan over medium heat. Add finely chopped walnuts and fresh sage leaves, cooking for 5 minutes until the walnuts are toasted and fragrant. Season lightly with salt, then transfer this mixture to a bowl and set aside.
- Sauté Mushrooms and Onions: Return the pan to medium heat and add olive oil. Add sliced cremini mushrooms and finely chopped onion, cooking them for about 7 to 8 minutes until they soften and release their flavors.
- Add Tomato Paste, Garlic, and Spices: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook for 2 to 3 minutes until the tomato paste caramelizes and darkens to a brick red color. Gradually add the fresh baby spinach, stirring until wilted. Season the mixture with dried oregano, kosher salt, and black pepper.
- Make the Pumpkin Tomato Sauce: Pour in vegetable broth and stir well, scraping any browned bits from the pan’s bottom for added flavor. Mix in the canned pumpkin purée, grated Parmesan cheese, and half a cup of the grated fontina cheese. Continue stirring until the fontina melts completely and the sauce becomes smooth. Add the pre-cooked pasta and toss gently until all the noodles are thoroughly coated with the sauce.
- Assemble and Bake: Transfer the entire pasta and sauce mixture to a greased 13×9-inch baking dish. Evenly sprinkle the remaining 1 cup of fontina cheese over the top, then distribute the toasted walnut and sage mixture. Loosely cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden brown on top.
Notes
- Choosing a tubular or shaped pasta helps hold the sauce better, but use your favorite pasta shape.
- Be careful not to overcook the pasta initially; it will finish cooking in the oven.
- Toasting walnuts and sage adds a lovely depth and crunch to the dish.
- If you prefer a milder heat, adjust or omit the crushed red pepper flakes.
- For a more intense flavor, allow the baked dish to rest for 5 minutes before serving.
- This recipe can be made vegan by substituting the butter with vegan margarine and using vegan cheeses or nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American with Italian influence
