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Pasta Bake with Pumpkin Tomato Sauce

Pasta Bake with Pumpkin Tomato Sauce
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Pasta Bake with Pumpkin Tomato Sauce is a heartwarming dish that combines the rich flavors of autumn with creamy goodness. This delightful baked pasta features a unique pumpkin-infused tomato sauce, fresh spinach, and a crunchy walnut-sage topping, making it an ideal choice for family dinners or festive gatherings. It’s not only satisfying but also packed with nutritious ingredients that will keep everyone coming back for seconds.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F. Boil salted water in a large pot.
  2. Cook the pasta until al dente; drain and set aside.
  3. In a sauté pan, melt butter over medium heat. Add walnuts and sage; toast for about 5 minutes.
  4. In the same pan, add olive oil, mushrooms, and onion; cook until softened.
  5. Stir in garlic, tomato paste, and red pepper flakes; cook for a few minutes before adding spinach until wilted.
  6. Incorporate vegetable broth and pumpkin purée; mix in Parmesan and half of the fontina until smooth.
  7. Combine with cooked pasta; transfer to a greased baking dish. Top with remaining cheese and walnut-sage mixture.
  8. Bake covered for 15 minutes, then uncover and bake another 10–15 minutes until golden.

Nutrition

Find it online: https://avaflavors.com/pasta-bake-with-pumpkin-tomato-sauce/

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