Name: Tomato & mascarpone pasta bake
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 1 ½kg tomatoes halved; 2 tbsp balsamic vinegar; 1 tsp dried oregano; 1 tbsp olive oil; 1 onion finely chopped; 3 garlic cloves crushed; 300ml /½ pt vegetable stock; 4 tbsp mascarpone; small bunch basil chopped; 500g pack penne; 125g ball mozzarella torn; 50g parmesan (or vegetarian alternative), grated

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Tomato & mascarpone pasta bake

Tomato & mascarpone pasta bake

Good Food team

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Serves 4-6

Easy

Prep: 15 mins

Cook: 1 hr and 20 mins

A star rating of 4.2 out of 5.29 ratingsRate

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Everyone loves a pasta bake and this one is sure to be a family favourite

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg tomatoes

halved
2 tbsp balsamic vinegar
1 tsp dried oregano
1 tbsp olive oil
1 onion

finely chopped
3 garlic cloves

crushed
300ml /½ pt vegetable stock
4 tbsp mascarpone
small bunch basil

chopped
500g pack penne
125g ball mozzarella

torn
50g parmesan

(or vegetarian alternative), grated

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Nutrition: per serving (4)

kcal754
fat23g
saturates12g
carbs112g
sugars18g
fibre8g
protein31g
salt0.91g

low

Method

step 1

Heat oven to 200C/180C fan/ gas 6. Place the tomatoes, cut-side up, in a roasting dish and drizzle with the vinegar, oregano and some seasoning. Roast for 1 hr until soft.
step 2

Heat the oil in a saucepan, then cook the onion for 5 mins until soft. Add the garlic and cook for 1 min more. When the tomatoes are ready, tip into the pan with the stock. Simmer for 5 mins, then add the mascarpone. Remove from the heat and blitz with a hand blender until smooth.
step 3

Meanwhile, cook the pasta following pack instructions, drain and set aside in a colander. Heat grill to High. Season the sauce and stir in the basil and pasta. Mix, then tip into an ovenproof dish and cover with the cheese. Grill for a few mins until golden and bubbling.

Recipe from Good Food magazine, June 2011

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A star rating of 4.2 out of 5.29 ratings

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