Description
This comforting Pasta Bake features a rich and creamy pumpkin tomato sauce, infused with aromatic sage, toasted walnuts, and a blend of Parmesan and fontina cheeses. The dish combines tender tubular pasta with sautéed mushrooms, onions, and spinach, baked to perfection for a hearty vegetarian meal perfect for cozy dinners.
Ingredients
Pasta and Nuts
- 1 lb. dry pasta of choice (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
- 2 Tbsp. butter
- 1/2 cup finely chopped walnuts
- 2 Tbsp. finely chopped fresh sage leaves
Sautéed Vegetables
- 2 Tbsp. extra-virgin olive oil
- 8 oz. cremini (baby bella) mushrooms, sliced
- 1 yellow onion, finely chopped
- 1/4 cup tomato paste
- 4 garlic cloves, minced
- 1/2 tsp. crushed red pepper flakes
- 3 to 4 handfuls fresh baby spinach
Seasonings and Broth
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. ground nutmeg
- 3 cups vegetable broth
Cheeses and Pumpkin
- 1 (15-oz.) can pumpkin purée
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated fontina cheese, divided
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375ºF. Bring a large pot of generously salted water to a boil. Add the pasta and cook until two minutes shy of al dente, so it’s still firm but tender enough to bite through. Drain the pasta and set aside.
- Toast Walnuts and Sage: In a large sauté pan over medium heat, melt the butter. Add the finely chopped walnuts and fresh sage leaves, cooking for about 5 minutes until the walnuts are toasted and aromatic. Season with a pinch of salt, then transfer this mixture to a bowl and set aside.
- Sauté Mushrooms and Onion: Return the pan to medium heat and add the olive oil. Add the sliced cremini mushrooms and finely chopped yellow onion, cooking until soft and fragrant, about 7 to 8 minutes.
- Add Tomato Paste and Flavorings: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook for 2 to 3 minutes until the tomato paste begins to caramelize and turn brick red. Gradually add the fresh baby spinach, stirring continuously until it wilts. Then stir in dried oregano, kosher salt, black pepper, and ground nutmeg.
- Make the Pumpkin Sauce and Combine with Pasta: Pour in the vegetable broth, stirring well to release any browned bits stuck to the bottom of the pan. Add the pumpkin purée, grated Parmesan cheese, and half a cup of the grated fontina cheese. Stir until the fontina melts and the sauce becomes smooth and creamy. Add the cooked pasta, stirring carefully to coat all noodles with this rich sauce.
- Bake the Pasta Bake: Transfer the pasta mixture into a greased 13x9-inch baking dish. Evenly sprinkle the remaining fontina cheese over the top, then distribute the buttery walnut and sage mixture across the surface. Cover loosely with foil and bake in the preheated oven for 15 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese is melted and golden brown.
Notes
- Choose a tubular pasta like rigatoni or shells to hold the sauce well.
- Be sure not to overcook the pasta in the boiling stage; it should finish cooking in the oven without becoming mushy.
- Fresh sage adds an earthy aroma, but dried sage can be used in a pinch (reduce quantity accordingly).
- Feel free to substitute walnuts with pecans or almonds if preferred.
- Leftovers reheat well and can be refrigerated for up to 3 days.
- This dish is vegetarian but not vegan due to cheese and butter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
