Description
This comforting pasta bake is a beautiful fusion of velvety pumpkin purée and savory tomato paste, creating a sophisticated base that feels like a warm hug. Filled with hearty cremini mushrooms, fresh spinach, and topped with a fragrant buttery walnut-sage crunch, this casserole is a wholesome and delicious meal that satisfies both kids and adults alike. It is the perfect seasonal dish for busy weeknights when you want something nourishing, flavorful, and effortless.
Ingredients
1 lb. dry rigatoni or shell pasta
2 Tbsp. extra-virgin olive oil
1 cup cremini mushrooms, sliced
2 cups pumpkin purée
1/2 cup tomato paste
1 cup vegetable broth
2 cups fresh spinach
2 Tbsp. butter
1/2 cup walnuts, finely chopped
2 Tbsp. fresh sage leaves, finely chopped
1 cup shredded mozzarella cheese (optional for topping)
Instructions
Preheat your oven to 375°F (190°C).
Boil the pasta in salted water until al dente, usually 1-2 minutes shy of package directions.
Heat olive oil in a skillet and sauté the cremini mushrooms until browned.
In a large bowl, whisk together pumpkin purée, tomato paste, and vegetable broth until smooth.
Add the cooked pasta, sautéed mushrooms, and fresh spinach to the sauce, stirring until well combined.
Transfer the mixture to a baking dish.
In a small pan, melt the butter and toast the chopped walnuts and sage until fragrant; sprinkle this mixture over the pasta.
Bake for 20-25 minutes until the edges are bubbling and the top is toasted.
Notes
You can prepare the sauce ahead of time and keep it refrigerated for up to 2 days. To make it dairy-free, substitute the butter with olive oil and omit the cheese. If you have extra veggies on hand like zucchini or bell peppers, they make excellent additions to the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg