Ingredients
Scale
- 8 oz pasta, any short shape (penne, rigatoni, or fusilli)
- 1 cup pumpkin puree, canned or homemade
- 1 cup tomato sauce, plain or seasoned
- 1 cup mushrooms, sliced
- 2 cups spinach, fresh
- 1 cup cheese, grated (cheddar, mozzarella, or a blend)
- 1/2 cup walnuts, chopped
- 2 tbsp butter
- 1 tsp sage, chopped (or 1/2 tsp dried)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the chopped sage and sliced mushrooms; sauté until the mushrooms are golden and any liquid has evaporated, about 5–7 minutes.
- Stir in the pumpkin puree and tomato sauce. Season with salt and pepper and simmer gently for 3–4 minutes to blend the flavors.
- Add the fresh spinach to the sauce and cook, stirring, until it wilts and mixes evenly.
- Toss the cooked pasta into the skillet or a large bowl with the sauce until well coated.
- Transfer the pasta mixture to a 9×9-inch (or similar) baking dish. Sprinkle the grated cheese evenly over the top, then scatter the chopped walnuts.
- Bake in a preheated 375°F (190°C) oven until the cheese melts and the top is lightly browned, about 12–15 minutes.
- Remove from the oven and let rest for 5 minutes before serving to let the sauce set.
Notes
Use slightly undercooked pasta as it will continue to cook in the oven. Toast walnuts for extra flavor and crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian