Description
This cozy pasta bake is the ultimate comfort food, featuring a velvety sauce made from earthy pumpkin puree and tangy tomato paste. Packed with sautéed cremini mushrooms and fresh baby spinach, it’s finished with melted fontina cheese and a buttery walnut-sage crunch. Perfect for a busy weeknight or a gathering, this dish is both nutritious and incredibly satisfying, bringing a touch of seasonal magic to your dinner table without any complicated techniques.
Ingredients
1 lb. rigatoni or shell pasta
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 small yellow onion, diced
3 cloves garlic, minced
1 cup pumpkin purée
1/2 cup tomato paste
1 cup vegetable broth
3 cups baby spinach
2 cups shredded fontina cheese
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Boil the pasta in salted water until al dente, usually 2 minutes less than package instructions.
In a small pan, melt butter. Add walnuts and sage, cooking until fragrant and golden. Set aside.
Heat olive oil in a large skillet and sauté the mushrooms until golden brown. Add onions and garlic, cooking until softened.
Stir in the pumpkin purée, tomato paste, and vegetable broth. Simmer for 5 minutes until thickened.
Fold in the fresh baby spinach until wilted, then toss the cooked pasta into the sauce.
Transfer mixture to a baking dish and top with fontina cheese and the walnut-sage crunch.
Bake for 20 minutes or until the cheese is bubbling and golden.
Notes
You can prep the sauce and boil the pasta up to 24 hours in advance to make assembly quick on a busy night. Keep the nut topping separate until just before baking to maintain its crunch. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 35mg