Tomato & mascarpone pasta bake

Tomato & mascarpone pasta bake

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(8 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins

Easy

Serves 4-6
Everyone loves a pasta bake and this one is sure to be a family favourite

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (4)

  • kcal754
  • fat23g
  • saturates12g
  • carbs112g
  • sugars18g
  • fibre8g
  • protein31g
  • salt0.91g
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Ingredients

  • 1½ kg tomatoes, halved
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, crushed
  • 300ml /½ pt vegetable stock
  • 4 tbsp mascarpone
  • small bunch basil, chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 500g pack penne
  • 125g ball mozzarella, torn
  • 50g Parmesan (or vegetarian alternative), grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments (7)

soeden's picture
2.5

It is a good tasting recipe but I found the mixture too wet. I found it better to just sprinkle in the stock cube. I also thought that the mozzarella doesn't really add much and using normal mature cheese is just as good, better even.

floydyonfood's picture
3

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

flirtinflight's picture
4

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
5

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
4

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
2

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

shazg310's picture
5

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.

Questions (1)

Sarahhird's picture

Hi. I'm going to cook this dish for a crowd and want to be able to have it ready in advance and cook it in the oven rather than under the grill. How long would it take in the oven? I want to make sure that it doesn't dry out. Thank you.

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