Autumn’s arrival always stirs a longing for heartwarming flavors, and nothing embraces the season quite like this Creamy Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping. With layers of earthy mushrooms, vibrant spinach, and a luscious pumpkin tomato sauce, this dish transforms simple ingredients into a cozy, crowd-pleasing meal. Not only is it easy to prepare, but it also cleverly incorporates nutritious veggies for a wholesome twist on comfort food. Your family will sigh with satisfaction as they savor each gooey, cheesy bite. So, are you ready to discover a new fall favorite that will warm both your kitchen and your heart?

Why is this Pasta Bake a must-try?

Comforting, Cozy Dish: Perfectly embodying the essence of fall, this creamy pasta bake is a warm hug in a bowl, ideal for chilly nights.
Flavorful Layers: Rich pumpkin and zesty tomato sauce, combined with savory mushrooms and spinach, deliver nourishing taste and great texture.
Quick Prep Time: Ready in under an hour, you can whip up this delightful bake after a long day for a comforting meal that doesn’t compromise on flavor.
Crowd-Pleasing Delight: Perfect for family gatherings or casual dinner parties, everyone will rave about the creamy goodness, making it a hit at any table.
Nutritious Twist: Sneak in those vitamins with wholesome veggies, ensuring your comforting meal is also good for you! For another veggie-packed dish, check out my Cheesy Spinach Bake for more inspiration.

Pasta Bake with Pumpkin Tomato Sauce Ingredients

• Create a velvety, flavorful experience with these essential ingredients.

For the Pasta

Dry Pasta – 1 lb. of tubular pasta like mezzi rigatoni or ziti for the best texture. Substitutions: Use gluten-free pasta if desired.

For the Sauce

Butter – 2 Tbsp for sautéing and a rich flavor base. Use olive oil for a dairy-free option.
Olive Oil – 2 Tbsp for sautéing vegetables, enhancing the sauce.
Yellow Onion – 1, finely chopped, for a sweet base flavor.
Garlic – 4 cloves, minced, to bring aromatic depth.
Cremini Mushrooms – 8 oz., sliced, offering umami flavor and texture. Button mushrooms or any favorite variety work too.
Fresh Baby Spinach – 3 to 4 handfuls for nutrition and vibrant color.
Pumpkin Puree – 1 (15-oz) can, providing creaminess and seasonal flavor.
Tomato Paste – 1/4 cup to enhance richness and deepen the flavor profile.
Vegetable Broth – 3 cups to ensure moisture and balance the sauce.
Dried Oregano – 1 tsp for a touch of earthy notes.
Crushed Red Pepper Flakes – 1/2 tsp, for a hint of warmth. Adjust to taste for heat level.
Ground Nutmeg – 1/4 tsp, adding warm spice notes that complement the pumpkin.
Kosher Salt – 1 tsp for seasoning throughout the dish.
Black Pepper – 1/2 tsp to enhance overall flavor.

For the Cheese Topping

Grated Parmesan Cheese – 1/2 cup for salty, cheesy goodness.
Grated Fontina Cheese – 1 1/2 cups, divided, the key melting cheese for creaminess and flavor, adding an extra touch of indulgence.
Walnuts – 1/2 cup, finely chopped, for a crunchy texture and nutty flavor. Substitution: Pecans can be used instead.
Fresh Sage – 1 Tbsp + 2 tsp, finely chopped, brings aromatic elements. Replace with thyme if fresh sage is unavailable.

This Pasta Bake with Pumpkin Tomato Sauce is not just a recipe; it’s a loving addition to your fall meals that cherishes the season’s bounty. Get ready to cozy up and enjoy every delicious bite!

Step‑by‑Step Instructions for Creamy Pasta Bake with Pumpkin Tomato Sauce

Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This essential first step ensures that when your Pasta Bake with Pumpkin Tomato Sauce is ready to go in, it bakes evenly and achieves a beautifully melted top. Make sure your oven is properly heated before you proceed to the next steps.

Step 2: Cook the Pasta
In a large pot, bring salted water to a rolling boil. Add 1 lb. of your choice of tubular pasta, cooking until it’s 2 minutes shy of al dente, about 8-10 minutes. Once done, drain the pasta and set it aside, keeping it slightly undercooked, as it will finish cooking in the oven in the creamy bake.

Step 3: Toast the Walnuts and Sage
In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1/2 cup of finely chopped walnuts and 1 tablespoon of fresh sage, allowing them to toast for about 5 minutes. You’ll know they’re ready when they’re golden and fragrant, then transfer this mixture to a bowl and set aside for later.

Step 4: Sauté the Vegetables
In the same skillet, add 2 tablespoons of olive oil and heat it over medium until shimmering. Toss in the finely chopped onion and sliced cremini mushrooms. Sauté this blend for about 8 minutes until the vegetables are soft and golden, stirring occasionally to avoid sticking.

Step 5: Add Flavor with Tomato Paste and Garlic
Once your mushrooms and onion are tender, stir in 1/4 cup of tomato paste, minced garlic, and 1/2 teaspoon of crushed red pepper flakes. Cook for an additional 3-4 minutes until the tomato paste deepens to a rich brick red color, allowing the flavors to meld beautifully.

Step 6: Incorporate Spinach and Seasonings
Next, gently fold in 3 to 4 handfuls of fresh baby spinach, stirring until it wilts. Once wilted, add 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg to the skillet, mixing until thoroughly combined and fragrant.

Step 7: Create the Creamy Pumpkin Sauce
Deglaze the skillet with 3 cups of vegetable broth, scraping up any flavorful bits from the bottom. Stir in 1 (15-oz) can of pumpkin puree, 1/2 cup of grated Parmesan cheese, and 1/2 cup of grated Fontina cheese. Cook this sauce over low heat, stirring until smooth and creamy, about 5 minutes.

Step 8: Combine Pasta and Sauce
Add the cooked pasta into the pumpkin sauce, mixing thoroughly until every piece is well coated and enveloped in that luscious creamy goodness. This ensures that every bite of your Pasta Bake with Pumpkin Tomato Sauce will be wonderfully flavorful.

Step 9: Transfer to Baking Dish
Lightly grease a 13×9-inch baking dish and pour the pasta mixture into it, spreading it evenly. Top with the remaining 1 cup of grated Fontina cheese and the toasted walnut-sage mixture that you saved earlier for added crunch and flavor.

Step 10: Bake Until Golden
Cover your baking dish with aluminum foil and place it in the preheated oven. Bake for 15 minutes, then remove the foil and continue to bake for an additional 10 minutes. Watch for the cheese to become beautifully melted and golden, signaling it’s time to bring your comforting dish to the table.

Expert Tips for Pasta Bake with Pumpkin Tomato Sauce

Pasta Perfection: Don’t overcook your pasta while boiling; keep it slightly firm since it will cook more while baking.
Freshness Matters: Using fresh herbs and vegetables will elevate the flavor of your Pasta Bake with Pumpkin Tomato Sauce significantly.
Moisture Maintenance: When reheating leftovers, add a splash of broth to keep the pasta bake creamy and delicious instead of dry.
Nut Sensitivity: If anyone has nut allergies, you can easily omit the walnuts or replace them with pumpkin seeds for a similar crunch.
Cheese Variations: Feel free to mix different cheeses to create your signature topping—mozzarella or gouda can make excellent substitutes for Fontina.

Make Ahead Options

These Creamy Cheesy Pumpkin Pasta Bakes are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can prepare the entire dish (up to 24 hours ahead) by assembling everything in the baking dish, then cover and refrigerate it until you’re ready to bake. Alternatively, you can cook the pasta and make the creamy pumpkin sauce a day in advance, storing both components separately in the fridge. To maintain quality, allow the pasta and sauce to cool completely before refrigerating, and bring them to room temperature before baking. Simply preheat your oven and bake as directed, for warm, comforting results that are just as delicious as when freshly made!

What to Serve with Creamy Cheesy Pumpkin Pasta Bake?

Indulging in a hot, cheesy pasta bake evokes cozy family dinners and warm autumn nights, making it essential to complement this dish with delicious sides.

Simple Green Salad: A fresh salad with crisp greens and a light vinaigrette balances the richness of the pasta bake, adding brightness to your meal. Toss in seasonal ingredients like pears or walnuts for added texture.
Garlic Bread: Warm, buttery garlic bread is perfect for savoring every bit of that creamy sauce. The crunchiness complements your pasta while enhancing the cozy vibe of your dining experience.
Roasted Brussels Sprouts: The slight bitterness of roasted Brussels sprouts contrasts beautifully with the sweet pumpkin sauce, creating a delightful flavor pairing that everyone will love.
Creamy Polenta: For a twist, serve alongside creamy polenta. Its smooth texture echoes the pasta bake’s richness while adding a comforting taste that feels like a warm hug.
Sautéed Kale: This nutrient-rich side is a wonderful way to add color and earthiness to your meal, making your comforting dining experience a bit more wholesome.
Cranberry Sauce: A hint of sweetness and tartness from cranberry sauce can brighten your meal and offer a lovely contrast to the creamy, savory pasta flavors. Perfect for an extra autumn vibe!
Chardonnay: A glass of chilled Chardonnay complements the dish brilliantly, its crispness cutting through the creaminess while enhancing the warm spice notes of the pumpkin.
Apple Crisp: End the meal on a sweet note with a warm apple crisp. The comforting flavors of cinnamon and baked apples tie in perfectly with the autumn theme, making it a perfect dessert companion.

How to Store and Freeze Pasta Bake with Pumpkin Tomato Sauce

Fridge: Keep leftovers in an airtight container in the refrigerator for up to 5 days, ensuring they remain fresh and ready to enjoy.
Freezer: For longer storage, portion the cooled pasta bake in freezer-safe containers or bags, where it can last for up to 3 months.
Reheating: When you’re ready to enjoy your pasta bake again, thaw overnight in the fridge. Reheat in the oven at 350°F (175°C) until heated through, adding a splash of broth to maintain that creamy texture.
Room Temperature: It’s best to avoid keeping the pasta bake at room temperature for more than 2 hours, as it can spoil quickly.

Variations & Substitutions for Pasta Bake with Pumpkin Tomato Sauce

Feel free to customize this delightful dish to suit your taste preferences and dietary needs!

Dairy-Free: Substitute all cheese with a plant-based alternative and use olive oil instead of butter for a creamy texture.
Gluten-Free: Swap the dry pasta with gluten-free pasta varieties, allowing everyone to enjoy this comforting dish.
Protein Boost: Incorporate cooked lentils or chickpeas into the sauce for an easy protein upgrade; they blend beautifully into the flavors.
Veggie Power: Replace the spinach with kale, Swiss chard, or even shredded zucchini for a new twist each time—plenty of nutrient diversity!
Cheese Lovers: Experiment with a blend of cheeses like mozzarella, gouda, or cheddar for a unique, melty topping that’s extra indulgent.
Extra Crunch: Add crispy breadcrumbs or panko on top before baking for an additional layer of crunchy texture. It’s a delightful surprise!
Spicy Kick: For those who enjoy heat, toss in a diced jalapeño with the vegetables, or use a spicier version of crushed red pepper flakes to amp up the flavor.
Herbal Infusion: Feel free to replace the sage with fresh thyme or rosemary for a fragrant lift that beautifully complements pumpkin.

The versatility of this Pasta Bake with Pumpkin Tomato Sauce means there’s room for creativity! For additional veggie-packed inspiration, don’t forget to check out my Cheesy Spinach Bake.

Creamy Pasta Bake with Pumpkin Tomato Sauce Recipe FAQs

How do I select the best pumpkins for my dish?
Absolutely! When choosing pumpkins for a recipe like this, look for ones that feel heavy for their size with a smooth, firm skin. Ideally, you want to select pumpkins that are free from dark spots or blemishes, as these can indicate overripeness. Smaller sugar or pie pumpkins are preferred for cooking, as they have a sweeter and denser flesh compared to larger carving pumpkins.

How should I store leftover pasta bake?
Very! To keep your Pasta Bake with Pumpkin Tomato Sauce fresh, store leftovers in an airtight container in the refrigerator for up to 5 days. This will help maintain its creamy texture and delicious flavor. When reheating, I recommend adding a splash of broth to keep it moist and creamy during the reheating process.

Can I freeze my pasta bake for later enjoyment?
Absolutely! To freeze the Pasta Bake with Pumpkin Tomato Sauce, allow it to cool completely after baking. Then, portion it into freezer-safe containers or bags. Make sure to squeeze out as much air as possible to avoid freezer burn. It can be safely stored for up to 3 months. When you’re ready to eat, simply defrost overnight in the fridge and reheat in the oven for the best results.

What if my pasta bake turns out too dry?
Don’t worry! If it turns out a bit dry, there are a few troubleshooting steps you can take. First, add a splash of vegetable broth or water before reheating to reintroduce moisture. Alternatively, when preparing the dish, make sure to keep an eye on baking time; overbaking can dry it out. It’s also essential to use enough creamy sauce to coat the pasta evenly prior to baking, ensuring every noodle is covered.

Are there any dietary considerations I should be aware of?
Very! This recipe is vegetarian, making it suitable for those following a meat-free diet. If you have nut allergies, you can easily omit the walnuts or replace them with pumpkin seeds for a similar crunch. Always be cautious of cross-contamination if you’re cooking for individuals with severe allergies. If you’re looking for a dairy-free option, consider swapping the cheeses for vegan alternatives or nutritional yeast for a cheesy flavor.