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Staub makes the best of the best ceramic bakeware Recipe

Staub makes the best of the best ceramic bakeware Recipe
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★★★★★

5 from 23 reviews

This Pasta Bake with Pumpkin Tomato Sauce is a cozy, delicious fall dish combining creamy pumpkin puree, savory tomato sauce, mushrooms, spinach, and a buttery walnut-sage topping. It’s a vegetarian meal that sneaks in nutrient-rich veggies and offers comforting cheesy goodness baked to golden perfection.

Ingredients

Scale

Main Ingredients

  • 1 lb. dry pasta of choice (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
  • 2 Tbsp. butter
  • 1/2 cup finely chopped walnuts
  • 1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves, divided
  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. cremini (baby bella) mushrooms, sliced
  • 1 yellow onion, finely chopped
  • 1/4 cup tomato paste
  • 4 garlic cloves, minced
  • 1/2 tsp. crushed red pepper flakes
  • 3 to 4 handfuls fresh baby spinach
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. ground nutmeg
  • 3 cups vegetable broth
  • 1 (15-oz.) can pumpkin purée (NOT pumpkin pie filling)
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups grated fontina cheese, divided

Instructions

  1. Boil the Pasta: Preheat oven to 375ºF. Bring a large pot of generously salted water to a boil. Add the pasta and cook until 2 minutes shy of al dente. Drain and set aside.
  2. Prepare the Walnut-Sage Topping: Melt butter in a large sauté pan over medium heat. Add walnuts and 1 Tbsp sage; cook 5 minutes until toasted and aromatic. Season with a pinch of salt and transfer to a bowl.
  3. Cook Aromatics: Heat olive oil in the pan over medium heat. Add mushrooms and onion, cooking about 8 minutes until soft.
  4. Stir in Tomato Paste and Spices: Add tomato paste, garlic, and red pepper flakes. Cook 3-4 minutes until tomato paste turns brick red and caramelizes. Gradually add spinach, stirring until wilted. Stir in oregano, salt, pepper, nutmeg, and remaining 2 tsp sage.
  5. Add Pumpkin Sauce and Cheese: Add vegetable broth to deglaze the pan, scraping browned bits. Stir in pumpkin puree, Parmesan, and 1/2 cup fontina cheese until melted and sauce is smooth. Stir in cooked pasta until well-coated.
  6. Bake the Pasta: Transfer mixture to a greased 13×9-inch baking dish. Sprinkle remaining fontina and the walnut-sage topping on top. Cover with foil and bake 15 minutes. Uncover and bake an additional 10 minutes until cheese is melted and golden.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for best flavor.
  • Choose tubular or short pasta shapes like mezzi rigatoni, shells, ziti, fusilli, or farfalle; avoid long strands.
  • To store leftovers, refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
  • Reheat in microwave with a splash of broth or in the oven at 350ºF until warmed through.
  • This pasta bake pairs well with a fresh salad, roasted veggies, or crusty bread.
  • Feel free to substitute Gruyere cheese for fontina for a more assertive flavor.

Nutrition

Keywords: pasta bake, pumpkin pasta, cheesy pasta, vegetarian pasta bake, fall recipes, pumpkin tomato sauce, baked pasta, comfort food, mushroom pasta

Find it online: https://yumwithmia.com/staub-makes-the-best-of-the-best-ceramic-bakeware-recipe/