The Perfect Pasta Bake with Pumpkin Tomato Sauce Recipe - Beard and Bonnet

Ingredients

• 1 lb (454 g) dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
• 1 (15-ounce/425 g) can pumpkin purée
• 3 cups vegetable broth
• 8 oz (226 g) cremini (baby bella) mushrooms, sliced
• 3-4 handfuls fresh baby spinach
• 2 tablespoons butter
• ½ cup (50 g) grated Parmesan cheese
• 1 ½ cups (170 g) grated fontina cheese, divided
• 1 tablespoon plus 2 teaspoons finely chopped fresh sage, divided
• ½ cup (50 g) finely chopped walnuts
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• ¼ cup tomato paste
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg