Tomato & mascarpone pasta bake

Tomato & mascarpone pasta bake

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(6 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Serves 4-6

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving (4)

kcalories
754
protein
31g
carbs
112g
fat
23g
saturates
12g
fibre
8g
sugar
18g
salt
0.91g

Ingredients

  • 1½ kg 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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Method

  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.
  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.
  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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Comments

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floydyonfood's picture
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Tasted good but quite a lot of effort for a basic tomato pasta bake. Very calorific too!

flirtinflight's picture
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Very easy to follow. Great, simple midweek meal that will please the whole family. My sauce was lovely and thick and flavoursome.

Frantic Flapjack's picture
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I'm not a great fan of pasta bakes but this was really lovely and very moreish. Instead of the fresh tomatoes I used a large jar of passata. I think the addition of the balsamic added richness to the flavour. Also I used Cheddar instead of the parmesan and 300g of pasta instead of the 500g in the recipe. Too much pasta makes the dish too stodgy and you don't get to taste the great sauce properly.

blooda's picture
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Made it true to recipe the first time. The second time I used two tins of chopped tomatoes and used low fat creme fraiche instead of the mascarpone and it tasted as good and took obviously less time to cook. Enjoyed by young and old alike

dragonma5306's picture
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Found this rather bland, and despite being well-blitzed, there were annoying little bits of tomato skin in the sauce.

shazg310's picture
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This was delicious and loved by myself, husband and 2 young children. Only thing I changed was to add less pasta, about 270g instead of 500g. This gave a lovely "saucy" pasta and there were still leftovers to go in the freezer for later. Would definately make this again.

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