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The Anatomy of the Ultimate Autumn Pasta Bake with Pumpkin Tomato Sauce

The Anatomy of the Ultimate Autumn Pasta Bake with Pumpkin Tomato Sauce
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This Pasta Bake with Pumpkin Tomato Sauce is the ultimate cozy comfort dish — cheesy, creamy, and bursting with fall flavor. Tender pasta is baked in a velvety pumpkin-tomato sauce with spinach, mushrooms, and a golden walnut-sage topping for the perfect balance of savory and nutty. It’s a delicious way to sneak extra veggies into your meal while satisfying everyone at the table.

Ingredients

Scale

Pasta & Sauce:

  • 1 lb dry pasta of choice (mezzi rigatoni, ziti, shells, fusilli, or farfalle)

  • 2 tablespoons butter

  • ½ cup finely chopped walnuts

  • 2 tablespoons finely chopped fresh sage leaves

  • 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

  • 3 cups vegetable broth

  • 1 (15 oz) can pumpkin purée

  • ½ cup grated Parmesan cheese

  • 1½ cups grated fontina cheese, divided

Instructions

1. Cook the Pasta

Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of al dente.
Drain and set aside.

2. Make the Walnut-Sage Topping

In a large sauté pan, melt the butter over medium heat.
Add walnuts and sage; cook for about 5 minutes, until toasted and aromatic.
Season with a pinch of salt, then transfer to a small bowl.

3. Prepare the Sauce

In the same pan, heat olive oil over medium heat. Add mushrooms and onion, cooking for 7–8 minutes until softened.
Stir in tomato paste, garlic, and red pepper flakes; cook 2–3 minutes until the tomato paste darkens slightly.

Gradually add spinach, stirring until wilted. Season with oregano, salt, pepper, and nutmeg.

Pour in vegetable broth and stir, scraping up any browned bits from the pan.
Add pumpkin purée, Parmesan, and ½ cup of the fontina cheese. Stir until smooth and creamy.

4. Combine & Bake

Add cooked pasta to the sauce and toss to coat evenly.
Transfer to a greased 13×9-inch baking dish.
Top with remaining fontina cheese and the buttery walnut-sage mixture.

Cover loosely with foil and bake for 15 minutes.
Uncover and bake an additional 10–15 minutes, until the cheese is melted and golden brown.

Notes

  • Make ahead: Assemble the dish up to a day in advance and refrigerate. Bake when ready to serve (add 10 extra minutes to the bake time).

  • Nut-free option: Substitute walnuts with toasted breadcrumbs or pumpkin seeds.

  • Cheese swap: Try Gruyère or mozzarella for a slightly different flavor profile.

  • Extra protein: Add cooked Italian sausage, chicken, or chickpeas for a heartier version.

Nutrition

Find it online: https://biteseason.com/the-anatomy-of-the-ultimate-autumn-pasta-bake-with-pumpkin-tomato-sauce/