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Pasta Bake with Pumpkin Tomato Sauce

Comforting Pasta Bake with Pumpkin Tomato Sauce Delight

This comforting Pasta Bake with Pumpkin Tomato Sauce combines delightful flavors of pumpkin and tomato, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizers & Side Dishes
Cuisine Italian
Servings 6 servings
Calories 450 kcal

Equipment

  • Large pot
  • sauté pan
  • Baking Dish

Ingredients
  

For the Pasta

  • 1 lb dry pasta of choice Choose mezzi rigatoni, shells, ziti, fusilli, or farfalle for texture

For the Sauce

  • 2 tablespoon unsalted butter Substitute with olive oil for dairy-free option
  • ¼ cup tomato paste Provides concentrated tomato flavor
  • 3 cups vegetable broth Use low-sodium to control salt levels
  • 1 15-oz can pumpkin purée Creates a creamy sauce

For the Vegetables

  • 8 oz cremini mushrooms, sliced Brings an earthy taste
  • 1 each yellow onion, finely chopped Shallots can be a milder substitute
  • 4 cloves garlic, minced Fresh garlic adds depth
  • 3 to 4 handfuls fresh baby spinach Adds nutrients without overpowering

For Seasoning

  • 1 Tbsp plus 2 tsp finely chopped fresh sage leaves Use dried sage as an adjustment
  • ½ teaspoon crushed red pepper flakes Adjust based on heat preference
  • 1 teaspoon dried oregano Complementary herb
  • 1 teaspoon kosher salt Essential for flavor
  • ½ teaspoon black pepper Freshly ground adds warmth
  • ¼ teaspoon ground nutmeg Elevates flavors

For the Cheese Topping

  • ½ cup grated Parmesan cheese Adds umami
  • 1 ½ cups grated fontina cheese, divided Perfect for gooey top layer

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 375ºF (190ºC). Cook 1 lb dry pasta in salted boiling water for 6-7 minutes until just shy of al dente. Drain and set aside.
  • In a sauté pan, melt 2 tablespoon unsalted butter over medium heat, add ½ cup walnuts and 1 tablespoon chopped sage, sauté for 5 minutes. Remove and set aside.
  • In the same pan, add 2 tablespoon olive oil, 8 oz sliced mushrooms and 1 chopped onion. Sauté for 8 minutes until tender.
  • Stir in ¼ cup tomato paste, 4 minced garlic cloves, and ½ teaspoon crushed red pepper flakes. Cook for 3-4 minutes until paste darkens.
  • Add 3 to 4 handfuls spinach, 1 teaspoon oregano, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon nutmeg. Stir for 1 minute.
  • Pour in 3 cups vegetable broth, then add 1 can pumpkin purée, ½ cup Parmesan, and ½ cup fontina. Mix until smooth.
  • Combine cooked pasta with the sauce until well coated.
  • Transfer to a greased 13x9-inch baking dish, add 1 cup fontina on top with the walnut-sage mixture.
  • Cover with foil and bake for 15 minutes, then remove foil and bake for another 10 minutes until golden brown.

Notes

Avoid overcooking pasta; sauté low and slow to enhance flavor; customize spice levels; mix different cheeses for extra creaminess.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 15gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 650mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 2500IUVitamin C: 15mgCalcium: 400mgIron: 3mg
Keyword Cheesy Pumpkin Pasta, Comfort Food, Family Recipe, Pasta Bake with Pumpkin Tomato Sauce, quick dinner, vegetarian pasta
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