Cheesy Pasta Bake With Pumpkin Recipe

I recently created a delicious baked pumpkin pasta where penne and pumpkin puree join forces with tomato sauce, heavy cream, and fresh spinach. Earthy mushrooms, crunchy walnuts, and aromatic sage round out the flavor. This Pumpkin Squash Pasta offers a perfect twist on a favorite fall noodle recipe that will spark your interest.

I recently discovered a great recipe that totally changed how i see fall cooking. My Cheesy Pasta Bake with Pumpkin is a delicious twist on a classic pasta dish that combines lots of wonderful textures and flavors.

I love working with ingredients like 12 oz penne pasta, 2 cups pumpkin puree, and 1 cup tomato sauce to create a luscious and creamy pumpkin tomato sauce. I also chopped some onion and minced garlic to add more depth, and then i tossed in 8 oz sliced mushrooms and 3 cups fresh spinach because i think it’s cool to sneak in veggies.

Topped with 2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan, and a buttery walnut-sage crunch from walnuts, unsalted butter, and fresh sage, this dish brings a fierce mix of taste and texture. Its a perfect option when you want something that feels a little nutty and a twice-baked delight for any autumn dinner.

Why I Like this Recipe

I recently made my Cheesy Pumpkin Pasta Bake and honestly, it turned out pretty awesome even if it wasn’t perfect. Here’s how I do it:

First, preheat your oven to 375°F. I cook 12 oz of penne pasta in salty water until it’s almost al dente then drain it when it’s nearly done. In a big pan, heat up 1 tbsp of olive oil over medium heat and toss in one chopped medium onion along with 2 minced garlic cloves. Let them cook together for about 3 minutes until they get mildly soft.

Next, add 8 oz of sliced mushrooms into the pan. I let them sit and cook for around 5 minutes and then throw in 3 cups of fresh spinach; stir until it wilts down real quick. In a separate pot, mix 2 cups of pumpkin puree with 1 cup tomato sauce and 1/2 cup heavy cream. Season that mixture with salt and pepper and keep it simmering for around 5 minutes.

I then combine the drained pasta with the veggie mix and stir in the pumpkin tomato sauce. I fold in 1 cup of shredded mozzarella cheese and 1/2 cup grated Parmesan cheese really well before transferring everything into a greased baking dish. In a small pan, melt 2 tbsp unsalted butter on low heat and mix in 2 tbsp of fresh chopped sage along with 1/2 cup of roughly chopped walnuts. It takes just a little while until the butter is melted enough to drizzle over the pasta.

After that, I evenly pour this walnut-sage buttery mix over my pasta and then sprinkle the remaining 1 cup of mozzarella cheese on top. I pop it in the oven for about 25 to 30 minutes until it gets bubbly and the top turns a nice golden brown. Once it’s out of the oven, I let it cool for a few minutes before serving and digging in.

Reasons I like this recipe:
1. I love how the creamy pumpkin and tomato sauce makes the dish so rich and comforting.
2. I really appreciate that it sneaks in lots of veggies like mushrooms and spinach without being overpowering.
3. The crunchy walnut-sage topping adds a fun mix of flavors and textures that I don’t normally get with pasta.
4. I enjoy making this dish because it feels like a warm, fall favorite even on a regular weeknight.

Ingredients

• Pumpkin puree: loaded with fiber, rich vitamins, and a hint of sweet, creamy goodness.
• Spinach: bursting with iron and antioxidants, keeping this dish healthful and full of flavor.
• Mushrooms: vibrant earthy taste that give a little protein and fiber boost.
• Walnuts: supply healthy fats and add an unexpected crunch with nutty character.
• Tomato sauce: tangy and vibrant infusing natural sweetness and rich lycopene goodness.
• Heavy cream: gives a lush, velvety texture but adds extra calories you might notice.
• Mozzarella: melting cheese that brings smooth gooey consistency and a mild savory twist.
• Onion: adds zest and aroma, offering natural sweetness along with nutritional benefits.

Ingredient Quantities

• 12 oz penne pasta
• 2 cups pumpkin puree
• 1 cup tomato sauce
• 1/2 cup heavy cream
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 3 cups fresh spinach
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup walnuts, roughly chopped
• 2 tbsp unsalted butter
• 2 tbsp fresh sage, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 375°F and cook the 12 oz of penne pasta in salted water until it’s almost al dente, then drain it.

2. Heat 1 tbsp olive oil in a large pan over medium heat. Add the chopped onion and minced garlic and cook until they get soft, about 3 minutes.

3. Toss in the 8 oz sliced mushrooms and let them cook for about 5 minutes. Then add the 3 cups fresh spinach and stir until it wilts.

4. In a separate saucepan, mix the 2 cups pumpkin puree, 1 cup tomato sauce, and 1/2 cup heavy cream. Season with salt and pepper, and simmer for about 5 minutes.

5. Combine the cooked pasta with the veggie mixture from the pan and then stir in the creamy pumpkin tomato sauce.

6. Mix in 1 cup of the shredded mozzarella cheese and 1/2 cup grated Parmesan cheese thoroughly, then pour everything into a greased baking dish.

7. In a small pan, melt 2 tbsp unsalted butter over a low heat and add the 2 tbsp chopped fresh sage along with the 1/2 cup roughly chopped walnuts. Stir it together until the butter is melted.

8. Drizzle the walnut-sage mix evenly over the pasta so you get that buttery crunchy topping.

9. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.

10. Bake in the oven for 25-30 minutes until it’s bubbly and the cheese on top is golden brown, then let it cool a few minutes before serving. Enjoy your Cheesy Pasta Bake With Pumpkin!

Equipment Needed

1. Oven (to preheat at 375°F and bake the dish)
2. Large pot (for cooking the penne pasta)
3. Colander (to drain the pasta)
4. Large pan (for sautéing the onion, garlic, mushrooms, and spinach)
5. Medium saucepan (to combine pumpkin puree, tomato sauce, and heavy cream)
6. Small pan (to melt butter with chopped sage and walnuts)
7. Baking dish (to hold the combined pasta mixture for baking)
8. Cutting board and knife (for chopping the onion, garlic, mushrooms, sage, and walnuts)
9. Measuring cups and spoons (to accurately measure ingredients)
10. Spatula or stirring spoon (for mixing and stirring ingredients)

FAQ

Cheesy Pasta Bake With Pumpkin Recipe Substitutions and Variations

• Instead of heavy cream, you can use half-and-half if you want to lighten it up a bit.
• If you’re having trouble finding pumpkin puree, try using mashed butternut squash instead.
• You can substitute mushrooms with sliced zucchini if you’re not into mushrooms.
• If walnuts aren’t available, chopped pecans or cashews work pretty well as a crunchy alternative.
• And if you’re out of fresh sage, dried sage can be used – just use half as much since it’s stronger.

Pro Tips

1. Make sure you undercook the pasta just a tad before mixing it with the sauce so it doesn’t get mushy once its baked in the oven.
2. When you cook the mushrooms, try not to overcrowd the pan. This helps them sear better and keep a nice texture instead of turning all soggy.
3. Taste the pumpkin sauce early on so you can adjust salt, pepper, or even add some extra herbs if needed. Sometimes a pinch more salt really brings out the flavors.
4. For the walnut and sage topping, if you can, lightly toast the walnuts in the butter for a couple of minutes before drizzling. It adds more crunch and that nutty, rich flavor to the dish.