If you’re craving something cozy, comforting, and bursting with autumnal flavors, this Pumpkin and Sage Pasta Bake with Walnut-Topped Cheese Recipe is absolutely the one to try. The creamy pumpkin tomato sauce melds perfectly with tender pasta, savory mushrooms, and bright notes of fresh sage, while the crunchy walnut topping adds a delightful contrast that keeps every bite exciting. It’s a soul-warming dish that’s every bit as festive as it is delicious, perfect for sharing with friends or treating yourself to a special dinner.
Ingredients You’ll Need
The magic of this Pumpkin and Sage Pasta Bake with Walnut-Topped Cheese Recipe lies in its simplicity and harmony of ingredients. Each component brings its own unique touch, from the rich earthiness of cremini mushrooms to the fresh brightness of sage, forming a well-balanced bake that feels both indulgent and wholesome.
- 1 lb dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle): Choose your favorite shape to soak up all that luscious sauce.
- 2 tablespoons butter: Adds richness and helps toast the walnuts beautifully.
- ½ cup finely chopped walnuts: Provides a crunchy, nutty topping that contrasts perfectly with the creamy pasta.
- 1 tablespoon + 2 teaspoons fresh sage, finely chopped, divided: Sage is the star herb here, offering a warm, slightly peppery flavor.
- 2 tablespoons extra-virgin olive oil: For sautéing veggies and adding a silky finish to the sauce.
- 8 oz cremini (baby bella) mushrooms, sliced: Earthy mushrooms add depth and a meaty texture.
- 1 yellow onion, finely chopped: Creates a sweet, aromatic base when softened.
- ¼ cup tomato paste: Provides intense tomato flavor and adds body to the sauce.
- 4 garlic cloves, minced: Infuses the dish with fragrant warmth.
- ½ teaspoon crushed red pepper flakes: Just a touch of heat to wake up the palate.
- 3–4 handfuls fresh baby spinach: Adds vibrant color and a fresh, leafy bite.
- 1 teaspoon dried oregano: Complements the sage with its herbal notes.
- 1 teaspoon kosher salt: Enhances all the flavors perfectly.
- ½ teaspoon black pepper: Balances the richness with subtle spice.
- ¼ teaspoon ground nutmeg: A warm pinch of nutmeg adds subtle sweetness and ties the pumpkin flavor together.
- 3 cups vegetable broth: Builds the sauce’s base with savory depth.
- 1 (15 oz) can pumpkin purée: The creamy heart of this bake that brings comforting, seasonal flavor.
- ½ cup grated Parmesan cheese: Adds saltiness and umami to the sauce.
- 1½ cups grated fontina cheese, divided: Melts beautifully for that gooey, cheesy finish.
How to Make Pumpkin and Sage Pasta Bake with Walnut-Topped Cheese Recipe
Step 1: Prepare the Pasta
Start by preheating your oven to 375°F (190°C). Boil a large pot of salted water and cook your chosen pasta until it is just shy of al dente by about 2 minutes. This ensures the pasta will finish cooking nicely in the sauce and bake without becoming mushy. Once drained, set the pasta aside so it’s ready to be mixed with the sauce later.
Step 2: Toast Walnuts and Sage
In a large sauté pan over medium heat, melt the butter. Add the finely chopped walnuts and 1 tablespoon of fresh sage. Toast these aromatic ingredients for about 5 minutes until the walnuts develop a gorgeous golden color and release their fragrant oils. A pinch of salt at this stage heightens their flavor. Remove this to a bowl and keep it aside for the crunchy topping that makes this recipe so special.
Step 3: Sauté Mushrooms and Onions
Using the same pan, drizzle in the olive oil and add sliced cremini mushrooms and finely chopped yellow onion. Cook over medium heat, stirring occasionally, until the mushrooms become tender and the onions reach a translucent softness. This mixture builds a hearty base with satisfying texture for the sauce.
Step 4: Build the Sauce Base
Into your mushrooms and onions, stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook this mixture for 3 to 4 minutes, allowing the tomato paste to deepen in color and flavor. Next, gradually add the fresh baby spinach handfuls, stirring until just wilted. Season with oregano, salt, pepper, and ground nutmeg. This layering infuses your sauce with complex, cozy flavors that evoke fall on your plate.
Step 5: Add Pumpkin and Cheese
Pour in the vegetable broth, scraping any tasty browned bits from the bottom of the pan to incorporate rich flavor. Stir in the pumpkin purée, grated Parmesan, and half of the fontina cheese, continuing to mix until the cheeses melt and the sauce becomes luxuriously smooth. It’s this creamy sauce that defines the heart of the Pumpkin and Sage Pasta Bake with Walnut-Topped Cheese Recipe. Finally, fold in the cooked pasta, making sure every piece is generously coated.
Step 6: Assemble and Bake
Transfer the pasta mixture to a greased 13×9-inch baking dish. Evenly sprinkle the remaining fontina cheese over the top and then scatter your walnut and sage mixture to add that essential crunch and herbal aroma. Cover the dish with foil and bake for 15 minutes. Then, remove the foil and bake uncovered for an additional 10 minutes, allowing the cheese to bubble and turn a beautiful golden brown that will have you reaching for your plate.
Step 7: Cool and Store
Once baked, let the dish cool slightly before serving or storing. Any leftovers should be kept in an airtight container and refrigerated for up to 5 days, preserving that wonderful blend of flavors and textures for an easy reheat later.
How to Serve Pumpkin and Sage Pasta Bake with Walnut-Topped Cheese Recipe
Garnishes
For a finishing touch, sprinkle freshly chopped sage or a handful of toasted walnuts on top just before serving to amplify the herbal and nutty notes. A light drizzle of good quality extra-virgin olive oil can also add a silky sheen and extra flavor dimension that invites you to dive right in.
Side Dishes
This bake shines on its own, but if you want to round out the meal, serve it alongside a crisp green salad dressed with a simple lemon vinaigrette to cut through the richness. Roasted root vegetables or garlic bread also make excellent companions that complement the hearty flavors perfectly.
Creative Ways to Present
Serve individual portions in rustic ramekins or mini cast iron skillets for a charming presentation that’s sure to impress guests. You can also sprinkle a bit of toasted pumpkin seeds atop for extra texture and a playful nod to the pumpkin flavor fest below.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Pumpkin and Sage Pasta Bake with Walnut-Topped Cheese Recipe should be stored in airtight containers in the refrigerator. This keeps the dish fresh for up to five days, making it a perfect make-ahead meal for busy weeknights.
Freezing
This pasta bake freezes wonderfully. Portion it out into freezer-safe containers or cover the whole baking dish tightly with foil and plastic wrap. It will keep well for up to three months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and the cheese is melty again, usually about 20 minutes covered with foil to prevent drying out. You can also microwave individual portions, but the oven method best preserves that fresh-baked texture and flavor.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While mezzi rigatoni or shells are ideal for holding onto the creamy sauce, any pasta shape like ziti, fusilli, or farfalle will work well. Just ensure you cook it al dente so it finishes perfectly in the bake.
Is it possible to make this recipe vegan?
Yes, you can swap out the butter for vegan margarine and use plant-based cheeses or nutritional yeast instead of Parmesan and fontina. Also, make sure to use vegetable broth to keep it fully vegan. The result is still deliciously creamy and flavorful.
What can I substitute if I don’t have pumpkin purée?
Butternut squash purée is a fantastic substitute, offering similar sweetness and texture. You can roast and blend the squash yourself or use canned purée as a convenient alternative.
Can I prepare the sauce ahead of time?
You can make the pumpkin tomato sauce a day in advance and refrigerate it. When ready to bake, just combine it with the pasta and cheese, then assemble and bake as directed for a quick, stress-free meal.
How do I get the walnuts to stay crunchy on top?
To keep the walnuts crunchy, toast them separately in butter with sage and sprinkle them on just before the final stages of baking. Avoid mixing them fully into the sauce otherwise, or they may soften.
Final Thoughts
This Pumpkin and Sage Pasta Bake with Walnut-Topped Cheese Recipe is one of those dishes that feels like a warm hug on a plate, bursting with seasonal goodness and just the right amount of comforting cheese and crunch. It’s approachable enough for weeknights but special enough for company. I wholeheartedly encourage you to give it a try and experience how wonderfully simple ingredients come together to create a dish that’s truly unforgettable.
Print
Pumpkin and Sage Pasta Bake with Walnut-Topped Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian American
- Diet: Vegetarian
Description
This comforting Pasta Bake features a rich and creamy pumpkin tomato sauce combined with sautéed mushrooms, spinach, and toasted walnuts. Layered with melty fontina and Parmesan cheese, and infused with sage and warm spices, it is a hearty vegetarian dish perfect for cozy dinners or meal prep.
Ingredients
Pasta
- 1 lb dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
Walnut and Sage Mixture
- 2 tablespoons butter
- ½ cup finely chopped walnuts
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon kosher salt (for seasoning walnuts)
Sautéed Vegetables
- 2 tablespoons extra-virgin olive oil
- 8 oz cremini (baby bella) mushrooms, sliced
- 1 yellow onion, finely chopped
- ¼ cup tomato paste
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- 3–4 handfuls fresh baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Sauce and Cheese
- 3 cups vegetable broth
- 1 (15 oz) can pumpkin purée
- ½ cup grated Parmesan cheese
- 1½ cups grated fontina cheese, divided
- 2 teaspoons fresh sage, finely chopped (remaining)
Instructions
- Prepare Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta until 2 minutes shy of al dente. Drain the pasta and set aside to prevent overcooking during baking.
- Toast Walnuts and Sage: In a large sauté pan over medium heat, melt the butter. Add the walnuts and 1 tablespoon of fresh sage, and toast for about 5 minutes until the nuts are fragrant and slightly browned. Season with salt, then transfer this mixture to a bowl to keep warm.
- Sauté Mushrooms and Onions: Using the same pan, add the olive oil, sliced mushrooms, and chopped onion. Cook over medium heat for about 8 minutes until the vegetables become soft and lightly caramelized, building a flavorful base.
- Add Tomato Paste and Seasonings: Stir in the tomato paste, minced garlic, and crushed red pepper flakes; cook for 3 to 4 minutes until the tomato paste darkens in color, intensifying its flavor. Then gradually add the spinach, stirring until it wilts. Season with dried oregano, salt, black pepper, and nutmeg to layer the seasoning.
- Create Pumpkin Tomato Sauce: Pour in the vegetable broth, scraping any browned bits off the pan for extra flavor. Stir in the pumpkin purée, grated Parmesan, and ½ cup of the fontina cheese until the cheese melts fully and the sauce becomes smooth and creamy. Finally, add the cooked pasta, stirring well to coat each piece evenly with the sauce.
- Assemble and Bake: Transfer the pasta mixture into a greased 13×9-inch baking dish. Sprinkle the remaining 1 cup of fontina cheese on top, followed by the toasted walnut-sage mixture. Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and continue baking for an additional 10 minutes, allowing the cheese to turn golden and bubbly.
- Store Leftovers: After baking, cool the pasta bake slightly. Store any leftovers in an airtight container in the refrigerator for up to 5 days, perfect for reheating as a quick meal.
Notes
- Cooking pasta just shy of al dente ensures it finishes cooking perfectly in the oven without becoming mushy.
- Toasting the walnuts with sage adds depth and a pleasant crunch to the dish.
- If you can’t find fontina cheese, mozzarella can be a suitable substitute though it will alter the flavor slightly.
- This dish is vegetarian; to make it vegan, substitute the cheeses and butter with plant-based alternatives.
- Leftovers reheat well in the oven or microwave—add a splash of broth if the sauce thickens too much.
