Pasta Bake with Pumpkin Tomato

This cozy pasta bake brings together the sweetness of pumpkin, the umami of mushrooms, and a creamy tomato sauce, finished with a crisp walnut&sage topping. Each forkful is packed with comforting fall flavors and lots of veggie goodness, making it a family&friendly dish that feels like a warm hug. It is my go&to recipe in autumn when I want to squeeze in some extra vegetables and have something bubbling away in the oven while the evenings get darker and cooler.

I first made this for a Friendsgiving and people raved about the crunchy topping. Now it is requested each year and I bring along extra for leftovers because it is always gone before dessert.

Ingredients

• Short dry pasta shapes like rigatoni shells or ziti: Pasta shapes hold the creamy sauce and bake without turning mushy Opt for bronze-cut for the best texture
• Fresh sage leaves: The fresh herbiness stands out especially when toasted in butter Choose bunches with bright green leaves and no black spots
• Chopped walnuts: Walnuts bring crunch and richness Look for halves you can chop at home since they stay fresher than those pre-chopped bags
• Extra-virgin olive oil: Adds flavor for sautéing especially with the mushrooms A robust oil gives the best taste
• Cremini mushrooms: These brown mushrooms add a savory meaty bite Go for firm smooth caps without slimy spots
• Yellow onion: The base flavor for the sauce Choose onions that feel heavy and have tight skins
• Tomato paste: Adds richness and deepens the color Find tubes or cans with a deep red color
• Fresh garlic: Four cloves means loads of sharp flavor Go for heads with tight skins and no dried out spots
• Crushed red pepper flakes: A touch of gentle heat Use a fresh batch if you want the spice to really pop
• Fresh baby spinach: The spinach folds into the sauce wilting without getting slimy Look for fresh bright leaves
• Dried oregano: Adds earthy backbone to the sauce It should smell strong and herbal not dusty
• Kosher salt: Seasons everything evenly Choose a flaky texture for the best coverage
• Black pepper: Lends warmth Use freshly cracked pepper for the best aroma
• Ground nutmeg: Just a hint brings out the sweetness of pumpkin Use a small pinch from whole nutmeg if possible
• Vegetable broth: Helps the sauce simmer and coats the pasta Use a low-sodium broth so you control saltiness
• Pumpkin purée: The creamy body of the sauce Go for 100 percent pure pumpkin not pie filling
• Parmesan cheese: Savory and salty to balance the sweet pumpkin Shred your own for the best melt
• Fontina cheese: Melts beautifully and brings creaminess Choose a block of young fontina and shred it for even coverage

Instructions

Cook the Pasta:

Bring a large pot of well salted water to a rolling boil Add the pasta and cook until just a shade under al dente Typically this takes two to three minutes less than the package recommends It should still have a noticeably firm bite Drain the pasta in a colander and reserve for later

Toast the Walnuts and Sage:

Melt the butter in a large skillet over medium heat Once bubbling scatter in the chopped walnuts and sage Stir gently and let them sizzle together for around five minutes The walnuts should darken and the sage becomes fragrant Shake over a pinch of salt and set aside in a bowl This is your crispy topping

Sauté the Mushrooms and Onion:

Return the same skillet to medium heat Pour in the olive oil and add the sliced mushrooms and chopped onion Sauté together for seven to eight minutes stirring now and then until the mushrooms release their liquid and the onions look translucent

Build the Flavors:

Spoon in the tomato paste minced garlic and sprinkle with red pepper flakes Cook for two to three minutes using the spoon to work the tomato paste into the vegetables The paste changes from bright red to a deeper brick color and smells slightly sweet Gradually add handfuls of spinach letting it just wilt before adding more Sprinkle in oregano salt pepper and nutmeg

Create the Sauce:

Pour in the vegetable broth and stir well making sure to scrape up any golden bits stuck to the pan Add the pumpkin purée Parmesan cheese and half a cup of shredded fontina Continue stirring until everything melts and the sauce turns smooth and creamy

Combine and Assemble:

Add the cooked pasta to the sauce in the pan Toss thoroughly so each piece of pasta is coated Scoop the mixture into a well greased large baking dish and even out the top Sprinkle the rest of the fontina and all of the walnut sage topping over everything

Bake:

Cover the dish loosely with foil and bake in a preheated oven at 375 degrees Fahrenheit for fifteen minutes Remove the foil and keep baking for another ten to fifteen minutes until the cheese bubbles and the top turns golden brown

Picking a super fresh sage and toasting it is my favorite part because it perfumes the kitchen and always reminds me of family gatherings in fall My sister used to help me whisk the walnuts around so they did not burn and now it is our little tradition each year

Storage Tips

Store leftovers in an airtight container in the fridge They will last up to five days Pop a portion in the microwave with a splash of broth or milk to revive it if it seems dry after reheating If you want to freeze prep the bake and let it cool completely before portioning into freezer containers It reheats beautifully straight from the freezer just bake covered at a lower heat

Ingredient Substitutions

If you only have button mushrooms swap them in with no trouble You could even use a roasted butternut squash purée instead of pumpkin If fontina is hard to find mild provolone or gouda melt nicely too For a vegan version leave out the butter and use a dairy free cheese blend plus coconut oil in the topping

Serving Suggestions

Serve big spoonfuls right from the dish Pair with a crisp green salad or a pile of roasted broccoli For extra comfort pass extra Parmesan at the table and offer crusty bread to soak up the sauce My family also loves this with a tangy apple cider vinaigrette on the side

Cultural and Seasonal Context

This dish is a twist on classic American baked pasta but with an autumnal spin thanks to the pumpkin and sage These ingredients shine in fall when fresh sage fills the markets and canned pumpkin pops onto every shelf In our house pumpkin pasta is as much a sign of fall as cinnamon lattes or fuzzy sweaters

Seasonal Adaptations

Use roasted acorn squash instead of pumpkin for a deeper flavor Throw in a diced red bell pepper to the mushroom sauté for extra sweetness Try a blend of spinach and chopped kale especially in late fall

Success Stories

Friends have texted me years later asking for this recipe and one even served it for their book club I once made two casseroles and froze one for a busy week and was so glad for the easy thaw and bake

Freezer Meal Conversion

Let the dish cool completely then cut it into squares Wrap tightly in foil then place in freezer bags Label with the date I have pulled single servings straight from the freezer to my lunchbox and it is always satisfying by noon

This creamy pumpkin pasta bake will become a staple in your autumn dinner lineup. Enjoy every comforting, cozy bite with your family and friends.

Common Recipe Questions

→ What type of pasta works best for this bake?

Tubular pastas like rigatoni, shells, ziti, or farfalle work well, as they catch the creamy sauce and hold up during baking.

→ How do I achieve a smooth, creamy sauce?

Blend pumpkin puree with tomato paste, Parmesan, and fontina, stirring until everything melts and the sauce is cohesive before adding the pasta.

→ Can I make this bake ahead of time?

Yes, you can assemble the dish up to a day in advance and refrigerate until ready to bake. Add a few extra minutes to the baking time if chilled.

→ Is it possible to freeze leftovers?

Absolutely. Cool the baked pasta completely, then transfer it to an airtight, freezer-safe container. Reheat from frozen or thaw overnight before warming.

→ How do I keep the pasta from becoming mushy?

Cook the noodles just shy of al dente before combining with the sauce and baking. This way, they finish cooking in the oven without over-softening.