Cheesy Pasta Bake with Pumpkin-Tomato Sauce

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Golden, bubbling, and gloriously comforting, this Cheesy Pasta Bake with Pumpkin-Tomato Sauce is a celebration of cozy flavors in every bite. The earthy sweetness of pumpkin pairs beautifully with the brightness of tomato, wrapped in a silky sauce that clings to tender pasta. It’s finished with a crown of bubbling melted cheese and a generous sprinkle of crunchy walnuts, delivering warmth, texture, and flavor all in one baking dish.

Perfect for fall evenings or any time you crave something indulgent yet seasonal, this dish feels like a warm hug straight from the oven. Whether you’re cooking for family, guests, or simply yourself, this baked pasta delivers hearty satisfaction and just the right balance between indulgence and nutrition. One forkful of this savory-sweet, cheesy pasta is enough to make it a regular in your cold-weather recipe rotation.

Why You’ll Love This Cheesy Pasta Bake with Pumpkin-Tomato Sauce

• It’s a comforting, hearty dish perfect for weeknights or entertaining.
• The pumpkin adds a rich creaminess and subtle sweetness without overpowering the tomato base.
• Melty cheese and roasted walnuts on top offer a crave-worthy finish.
• It’s easily made vegetarian and can be adapted to suit dietary needs.
• Leftovers reheat beautifully — if you have any left!

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Preparation Phase & Tools to Use

To make this baked pasta sing, you’ll want the right tools in your kitchen. First, a large oven-safe baking dish is essential — it allows for even cooking and holds all those saucy, cheesy layers without spillover. A medium saucepan will help you create the perfect pumpkin-tomato sauce without scorching it. You’ll also need a pasta pot to cook your rigatoni (or preferred pasta) al dente before layering. Don’t skip the cheese grater for fresh shredding — pre-shredded varieties don’t melt as well. Lastly, a sharp chef’s knife and sturdy cutting board will make prep a breeze, especially when dealing with herbs or any add-ins like roasted veggies or sausage.

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Preparation Tips

For the best results, slightly undercook your pasta before baking — it will continue cooking in the oven, absorbing the flavors of the sauce without turning mushy. When making the pumpkin-tomato sauce, sauté your garlic and onions until fragrant before stirring in the pumpkin puree and crushed tomatoes; this step builds a rich base of flavor. Season generously — pumpkin can be mild, so salt, pepper, herbs like sage, and a pinch of chili flakes can work wonders. Use freshly shredded cheese if possible; it melts smoother and adds better flavor. Finally, toast your chopped walnuts before adding them as a topping — it enhances their crunch and nuttiness, giving the dish extra depth.

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Ingredients for this Cheesy Pasta Bake with Pumpkin-Tomato Sauce

For the Pasta Bake:
12 oz rigatoni or other short pasta (penne, ziti, fusilli)
1 tbsp olive oil
1 small yellow onion, finely diced
3 garlic cloves, minced
1 cup canned pumpkin puree (100% pure, not pie filling)
15 oz can crushed tomatoes
2 tbsp tomato paste
1/2 cup vegetable broth or reserved pasta water
1/4 tsp red pepper flakes (optional)
1 tsp dried sage or 1 tbsp fresh sage, chopped
1/2 tsp dried thyme
1/2 tsp smoked paprika (optional)
Salt and black pepper, to taste

Cheeses:
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded fontina or sharp white cheddar
1/4 cup grated Parmesan cheese (plus more for topping)

Toppings:
1/3 cup chopped toasted walnuts
Fresh sage leaves (for garnish, optional)
Extra Parmesan cheese, to finish

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Step 1: Cook the Pasta

Bring a large pot of water to a boil and add a generous amount of salt. Add rigatoni or your chosen pasta and cook until just under al dente — about 1–2 minutes less than the package directions. Reserve 1/2 cup of the pasta water before draining. Set pasta aside.

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Step 2: Sauté Aromatics

In a medium saucepan, heat the olive oil over medium heat. Add the diced onions and cook for about 4–5 minutes until softened and lightly golden. Stir in the garlic and sauté for 30 seconds more, just until fragrant but not browned.

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Step 3: Make the Pumpkin-Tomato Sauce

To the saucepan, add pumpkin puree, crushed tomatoes, tomato paste, and the vegetable broth or reserved pasta water. Stir everything together. Add sage, thyme, smoked paprika, red pepper flakes (if using), salt, and pepper. Simmer the sauce uncovered for 10–15 minutes, stirring occasionally, until slightly thickened and flavorful.

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Step 4: Mix Pasta and Sauce

Preheat the oven to 375°F (190°C). In a large mixing bowl or directly in your baking dish, combine the cooked pasta with the pumpkin-tomato sauce. Mix until pasta is evenly coated. Fold in half of the mozzarella and fontina cheese — this helps distribute the gooey cheese inside the bake.

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Step 5: Assemble the Dish

Grease a 9×13-inch baking dish lightly. Pour the sauced pasta into the dish and spread it evenly. Sprinkle the top with the remaining mozzarella, fontina, and all the Parmesan cheese. Add chopped toasted walnuts across the top for a delightful crunch. Optionally, place a few sage leaves on top for added fragrance and a rustic look.

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Step 6: Bake and Broil

Place the dish on the center rack and bake uncovered for 20–25 minutes, until the cheese is melted and bubbling. If you prefer a golden, slightly crispy top, switch to broil mode for the final 2–3 minutes — but watch it carefully to avoid burning.

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Step 7: Let it Rest and Serve

Remove from the oven and allow the pasta bake to rest for at least 5–10 minutes. This helps the sauce set and makes it easier to slice and serve. Garnish with extra Parmesan and sage if desired. Serve warm, and enjoy every cheesy, cozy bite.

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Notes

This Cheesy Pasta Bake with Pumpkin-Tomato Sauce is as flexible as it is flavorful. You can easily switch up the cheeses, add vegetables like spinach or mushrooms, or stir in a protein such as shredded chicken or lentils. The pumpkin-tomato base can be made up to 2 days in advance and stored in the fridge. It also adapts well to dietary needs — just use gluten-free pasta and dairy-free cheese if needed. The toasted walnuts add texture, but feel free to substitute with breadcrumbs or omit entirely if allergies are a concern.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Pasta will continue to cook in the oven, so be sure to stop boiling it while it’s still firm.
• Using sweetened pumpkin or pie filling: Only pure pumpkin puree should be used to avoid an overly sweet or spiced sauce.
• Undersalting the sauce: Season the sauce gradually and taste before baking — pumpkin needs the right seasoning to shine.
• Skipping cheese layering: Fold some cheese into the pasta for even meltiness, not just on top.
• Neglecting the rest time: Letting the bake sit after cooking helps everything set and improves flavor.
• Overbroiling: Broil at the end only briefly and keep a close eye to avoid burning the cheese.

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Storage Instructions

After the pasta bake has cooled completely, store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave-safe dish or in a covered ovenproof dish at 350°F (175°C) until hot throughout. To freeze, let the baked pasta cool, divide into portions, and wrap tightly. Store in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Per serving (approximate, based on 6 servings):

• Calories: 480
• Protein: 18g
• Carbohydrates: 52g
• Fiber: 5g
• Sugar: 6g
• Total Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 520mg

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Frequently Asked Questions

Can I use a different kind of pasta?

Yes! Any short pasta like penne, fusilli, ziti, or shells works beautifully in this recipe.

How do I make it vegan?

Use plant-based cheeses and ensure the pasta is egg-free. Nutritional yeast can replace Parmesan.

Can I make this ahead of time?

Definitely. Assemble the dish and refrigerate it for up to 24 hours before baking.

What can I substitute for walnuts?

Try toasted pecans, almonds, or herbed breadcrumbs for a similar crunch.

Does it freeze well?

Yes. Freeze baked portions in sealed containers for up to 2 months. Reheat directly from frozen or after thawing.

Can I add meat?

Absolutely. Cooked sausage, pancetta, ground turkey, or shredded chicken can be added for extra protein.

Is this spicy?

Only slightly, due to optional red pepper flakes. Omit them for a milder version.

What side dishes go well with it?

A crisp green salad, roasted vegetables, or garlic bread make great pairings.

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Conclusion

Cheesy Pasta Bake with Pumpkin-Tomato Sauce is the perfect fusion of cozy, cheesy comfort food with fall-inspired flair. It’s endlessly adaptable, simple to prepare, and brimming with flavor. With its golden topping, creamy interior, and hint of sage and spice, this dish brings seasonal magic to your dinner table — and it’s sure to be requested again and again.

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