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Tomato & mascarpone pasta bake

Tomato & mascarpone pasta bake

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(10 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, questions and tips

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abikinsey
6th Mar, 2017
5.05
found this a really tasty and easy pasta meal for the family - not too wet or bland, agree mozzarella doesn't add anything - other than a sticky/stringy mass when serving - I don't use mascarpone and substitute creme fraiche instead. The real bother for me, is when I keep half for the freezer as suggested - there are no reheating instructions, and it takes forever to defrost... I worry the oven will dry it out too much?
soeden
7th Mar, 2015
2.55
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
3rd Apr, 2013
3.05
Tasted good but quite a lot of effort for a basic tomato pasta bake. Very calorific too!
flirtinflight
19th Sep, 2012
4.05
Very easy to follow. Great, simple midweek meal that will please the whole family. My sauce was lovely and thick and flavoursome.
Frantic Flapjack
15th Jul, 2011
5.05
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
13th Jul, 2011
4.05
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
dragonma5306
10th Jul, 2011
2.05
Found this rather bland, and despite being well-blitzed, there were annoying little bits of tomato skin in the sauce.
shazg310
26th May, 2011
5.05
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.
abikinsey
6th Mar, 2017
5.05
if freezing and then reheating - how to cook?
goodfoodteam's picture
goodfoodteam
10th Mar, 2017
You can freeze the completed dish if you have leftovers, alternatively, freeze before grilling. Defrost thoroughly. Heat the oven to 180C/ 160C fan/ gas 4 and bake the dish for 15-20 mins until golden and bubbling.
Sarahhird
6th Oct, 2014
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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