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
Scale
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.