Tomato & mascarpone pasta bake

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• shazg310

  26 May 2011

  shazg310 rated and commented on this recipe

  

  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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• dragonma5306

  10 July 2011

  dragonma5306 rated and commented on this recipe

  

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

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• flange

  13 July 2011

  flange rated and commented on this recipe

  

  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

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• Frantic Flapjack

  15 July 2011

  Frantic Flapjack rated and commented on this recipe

  

  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.

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• Jodie Rees

  19 September 2012

  Jodie Rees rated and commented on this recipe

  

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

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• Katharine

  03 April 2013

  Katharine rated and commented on this recipe

  

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

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Ingredients

• 1½kg 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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Difficulty and servings

SERVES 4-6

Preparation and cooking times

Prep 15 mins

Cook 1 hr 20 mins

Vegetarian

Ingredients

• 1½kg 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

PER SERVING (4)

754 kcalories, protein 31.0g, carbohydrate 112.0g, fat 23.0 g, saturated fat 12.0g, fibre 8.0g, sugar 18.0g, salt 0.91 g

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