Description
Indulge in the warm and comforting flavors of our Pasta Bake with Pumpkin Tomato Sauce. Perfect for cozy fall evenings, this dish features hearty pasta nestled in a creamy pumpkin tomato sauce, enriched with sautéed mushrooms and fresh spinach. Not only is it a family favorite, but it also cleverly incorporates nutritious veggies into every bite, making it an ideal choice for potlucks or a satisfying weeknight meal. With its delightful combination of textures and flavors, this pasta bake is sure to steal the spotlight at your dinner table!
Ingredients
Scale
- 1 lb dry pasta (mezzi rigatoni, ziti, or similar)
- 8 oz cremini mushrooms
- 3 cups vegetable broth
- 1 (15 oz) can pumpkin purée
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated fontina cheese
- Fresh spinach
- Butter and walnuts for topping
Instructions
- Preheat oven to 375°F. Boil salted water in a large pot, add pasta, and cook until al dente. Drain and set aside.
- In a sauté pan, melt butter over medium heat. Toast chopped walnuts with sage until fragrant.
- Sauté mushrooms and onions until soft, then stir in tomato paste, garlic, and red pepper flakes until caramelized.
- Add spinach until wilted and mix in seasonings along with vegetable broth and pumpkin purée.
- Combine sauce with cooked pasta in a greased baking dish; top with cheeses and walnut-sage mixture.
- Cover with foil and bake for 15 minutes; uncover and bake another 10 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 385
- Sugar: 7g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg