If you love cozy, bubbling baked pasta dishes that bring together all the best autumn flavors, the Fontina Walnut Sage Pumpkin Pasta Bake is about to become your new obsession. Creamy, earthy, and completely irresistible, each forkful is packed with savory pumpkin-tomato sauce, nutty walnuts, and a blanket of melty Fontina cheese — with just enough sage to make every bite sing.

Why You’ll Love This Recipe

Ultimate Cozy Comfort: Every bite is creamy, cheesy, and packed with the warm flavors of sage, pumpkin, and melty fontina — perfect for chilly nights or festive gatherings.
Hearty and Satisfying: Loaded with vegetables, nuts, and tender pasta, this bake is filling enough for a main course but won’t leave you feeling weighed down.
Crafted for Make-Ahead Magic: Prep in advance and bake before serving — a total lifesaver for busy weeknights or dinner parties.
Unexpected Flavor Twists: Toasted walnuts and fragrant sage add something truly special that classic pasta bakes just can’t compete with.

Sage and Walnut Pumpkin Pasta Bake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Fontina Walnut Sage Pumpkin Pasta Bake is how such humble, simple staples come together for a feast of flavor, color, and texture. Each ingredient truly pulls its weight — from the silky pumpkin to the nutty crunch of walnuts — and even the cheese selection makes a big difference, so don’t skimp!

Dry pasta of choice: Think mezzi rigatoni, shells, ziti, fusilli, or farfalle — anything with plenty of nooks and crannies to catch the luscious sauce.
Butter: Used to toast the walnuts and sage for extra richness and a gentle nutty undertone.
Walnuts: Add deeply toasted flavor and crunch that elevates each bite.
Fresh sage leaves: A fragrant, woodsy herb that’s the soul of this pasta bake — don’t substitute dried, as fresh gives the best pop.
Extra-virgin olive oil: Helps sauté the mushrooms and onion, layering in savory goodness.
Cremini (baby bella) mushrooms: Give earthy, meaty flavor and a beautiful hearty texture to balance the pasta.
Yellow onion: Adds subtle sweet sharpness as the flavor base for the sauce.
Tomato paste: Builds deep, umami backbone and rich color, especially when caramelized.
Garlic: Four cloves for unmistakable aromatic depth.
Crushed red pepper flakes: Just a hint of heat to balance the creaminess — adjust to preference.
Fresh baby spinach: Wilts into the sauce for extra nutrients, gorgeous color, and a lovely tender bite.
Dried oregano: Layered herby warmth that loves the tomato and pumpkin flavors.
Kosher salt and black pepper: For seasoning every element just right.
Ground nutmeg: That secret, cozy note that makes the pumpkin and cheese sing together.
Vegetable broth: Light but flavorful, broth thins and stretches the sauce with savory depth.
Pumpkin purée: The creamy, golden star that brings the sauce its gorgeous color and subtle, sweet flavor.
Parmesan cheese: Sharp, salty, and complex, it boosts the savory flavor of the sauce.
Fontina cheese: Melts like a dream and gives this bake its signature stretch and richness — it’s just not the same without it!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to put your own twist on this Fontina Walnut Sage Pumpkin Pasta Bake! It’s endlessly flexible — whether you’re making it vegetarian, adding a protein, or swapping for what you have on hand, there’s a version for everyone at your table.

Make It Gluten-Free: Use your favorite gluten-free pasta — just be sure to undercook by a minute or two so it holds up to baking.
Cheese Swaps: Try Gruyère or provolone in place of Fontina for a different (but still melt-friendly) flavor profile.
Add Protein: Toss in cooked Italian chicken sausage, shredded rotisserie chicken, or chickpeas for extra heartiness.
Leafy Greens Galore: Swap spinach for kale or chard if you want a bolder, more substantial green in your pasta bake.
No Mushrooms? Roasted butternut squash or eggplant work beautifully as an earthy replacement.

How to Make Fontina Walnut Sage Pumpkin Pasta Bake

Step 1: Boil the Pasta

Bring a large pot of generously salted water to a rolling boil. Add your choice of pasta and cook until about 2 minutes shy of al dente — you want it sturdy enough to finish cooking in the oven without falling apart. Drain well and set aside (no need to rinse).

Step 2: Toast the Walnuts and Sage

In a large sauté pan, melt the butter over medium heat. Stir in the walnuts and 1 tablespoon of that fragrant fresh sage, cooking for about 5 minutes until the walnuts are golden, toasty, and aromatic. Sprinkle in a pinch of salt, then transfer the mixture to a small bowl — this will be your glorious topping later.

Step 3: Sauté the Mushrooms and Onions

Return the pan to medium heat and add the olive oil. Pile in the mushrooms and chopped onion, sautéing until everything is soft, juicy, and starting to caramelize — about 8 minutes. You want those mushrooms to give up all their earthy flavor!

Step 4: Build the Sauce Base

Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Let it all cook together for 3 to 4 minutes, stirring constantly, until the tomato paste deepens in color and sticks a bit to the bottom — this step brings out tons of flavor. Gradually add the spinach handfuls at a time, stirring as it wilts into the mix. Season with oregano, salt, black pepper, nutmeg, and the rest of the fresh sage.

Step 5: Make It Creamy

Pour in the vegetable broth, scraping any delicious browned bits up from the bottom. Stir in the pumpkin purée, grated Parmesan, and ½ cup fontina cheese, whisking until the cheese is melted and the sauce looks velvety-smooth. The kitchen should smell absolutely magical at this point!

Step 6: Bring It All Together

Combine the cooked pasta with the sauce in the pan, folding gently so every nook and cranny is coated in that dreamy, pumpkin-tomato-cheesy goodness. Transfer to a greased 13×9-inch baking dish, smoothing the top gently.

Step 7: Top and Bake

Evenly scatter the remaining fontina cheese all over the pasta, then finish with the buttery walnut-sage mixture for plenty of crunch and aromatic flair. Cover with foil and bake for 15 minutes at 375ºF, then uncover and bake about 10 minutes longer until the top is melted, golden, and gloriously bubbly.

Pro Tips for Making Fontina Walnut Sage Pumpkin Pasta Bake

Pumpkin Purée Perfection: Make sure to use 100% pure pumpkin purée, not pumpkin pie mix, for the best savory results and a silky, thick sauce.
Fontina Matters: Shred your own Fontina from a block — pre-shredded cheese is coated and won’t melt as luxuriously as freshly grated.
Don’t Skip the Walnut Toast: Spend the extra couple minutes to let the walnuts and sage really toast in the butter; this brings out such incredible flavor and makes the topping irresistible.
Baking Dish Cues: Watch for the classic signs — golden, bubbling cheese — and let the bake rest for 10 minutes out of the oven so you get neat slices that hold together beautifully.

How to Serve Fontina Walnut Sage Pumpkin Pasta Bake

Garnishes

This dish cranes its neck for one last flourish! Try showering chopped fresh parsley or a few extra ribbons of sage over each serving. A sprinkle of flaky sea salt or freshly cracked black pepper just before serving brings even more depth, and a touch of lemon zest adds an unexpected but lovely pop.

Side Dishes

Fontina Walnut Sage Pumpkin Pasta Bake pairs perfectly with a crisp arugula salad tossed in lemon vinaigrette or some garlicky roasted broccolini. For a classic touch, serve with crusty, artisan-style bread to soak up every last bit of the sauce.

Creative Ways to Present

For a cozy gathering, serve directly from the bubbly baking dish at the table — guests will love scooping out their own portions. For date nights, garnish each plate with an extra dab of fontina or a fan of toasted walnuts. Hosting a buffet? Portion into ramekins for personalized, mini pasta bakes that are as adorable as they are delicious.

Make Ahead and Storage

Storing Leftovers

Leftovers of Fontina Walnut Sage Pumpkin Pasta Bake keep wonderfully! Let the casserole cool to room temperature, then cover tightly and refrigerate for up to 4 days. The flavors get even deeper and more satisfying over time.

Freezing

This pasta bake freezes remarkably well. Assemble everything (but wait to bake), wrap tightly in foil and plastic wrap, and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight, then bake as instructed — maybe adding a few extra minutes if still chilly in the center.

Reheating

To reheat, cover with foil and warm leftovers in a 350ºF oven until hot throughout (about 20-25 minutes). For individual portions, a microwave works just fine, but a quick broil afterward will restore the irresistible cheesy top.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No — it’s essential to use plain, unsweetened pumpkin purée. Pumpkin pie filling contains spices and sugar that would give the Fontina Walnut Sage Pumpkin Pasta Bake an odd, dessert-like flavor. Opt for pure pumpkin for a savory, balanced sauce.
What other nuts can I use if I don’t have walnuts?

Pecans or hazelnuts are great alternatives! They both toast beautifully and provide a lovely crunch alongside the sage and pumpkin — feel free to experiment and use what you love best.
Can I make Fontina Walnut Sage Pumpkin Pasta Bake in advance?

Yes! You can assemble the entire dish (except for baking), cover, and refrigerate it for up to 24 hours before baking. Let it sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if needed.
What’s the best pasta shape for Fontina Walnut Sage Pumpkin Pasta Bake?

I recommend tubular or curly pasta shapes that really hug onto the sauce — mezzi rigatoni, shells, ziti, fusilli, or farfalle all work brilliantly. They ensure every bite is loaded with creamy, cheesy, pumpkiny delight!

Final Thoughts

I hope you’re inspired to dive right into making this Fontina Walnut Sage Pumpkin Pasta Bake. It’s one of those meals that turns even an ordinary weeknight into something special, and it’s sure to have everyone gathered around the table for seconds. Don’t wait for a special occasion — treat yourself to these heartwarming flavors soon!