Ingredients
1 lb. dry pasta of choice, such as mezzi rigatoni, shells, ziti, fusilli, or farfalle
2 Tbsp. butter
1/2 cup finely chopped walnuts
2 Tbsp. finely chopped fresh sage leaves
2 Tbsp. extra-virgin olive oil
8 oz. cremini 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
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
3 cups vegetable broth
1 (15-oz.) can pumpkin purée
1/2 cup grated Parmesan cheese
1 1/2 cups grated fontina cheese, divided
Instructions
1. Preheat oven to 375°F and grease a 13 x 9-inch baking dish.
2. Bring a large pot of generously salted water to a boil. Cook pasta until 2 minutes shy of al dente. Drain and set aside.
3. Melt butter in a large sauté pan over medium heat. Add walnuts and fresh sage and cook for 5 minutes until toasted and aromatic. Season with a pinch of salt and transfer to a bowl.
4. Add olive oil to the pan. Add mushrooms and onion and cook for 7 to 8 minutes until soft.
5. Stir in tomato paste, garlic, and red pepper flakes. Cook for 2 to 3 minutes until the tomato paste begins to caramelize and turn brick red.
6. Gradually add spinach and stir until the greens wilt. Add oregano, salt, pepper, and nutmeg.
7. Add vegetable broth and scrape the browned bits from the bottom of the pan. Stir in pumpkin purée, Parmesan, and 1/2 cup fontina. Continue stirring until the cheese melts and the sauce becomes smooth.
8. Add pasta and stir until all noodles are coated in sauce.
9. Transfer the mixture to the prepared baking dish.
10. Sprinkle the remaining fontina over the pasta, then add the buttery walnut-sage mixture.
11. Cover loosely with foil and bake for 15 minutes at 375°F.
12. Remove the foil and bake for another 10 to 15 minutes until the cheese melts and turns golden.
13. Let the pasta bake rest for a few minutes before serving.
Notes
Cook the pasta slightly shy of al dente because it continues cooking in the oven.
Use plain pumpkin purée rather than pumpkin pie filling.
Toast the walnuts and sage until fragrant, but stir often to prevent burning.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat gently with a splash of vegetable broth or water if the sauce becomes thick.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
Keywords: pumpkin pasta bake, pumpkin tomato sauce, baked pumpkin pasta, cheesy pumpkin pasta, fall pasta bake