Tomato & mascarpone pasta bake

Tomato & mascarpone pasta bake

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(17 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins


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


  • 1½ kg tomatoes, halved



    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



    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



    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



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


  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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6th Mar, 2017
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?
7th Mar, 2015
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.
3rd Apr, 2013
Tasted good but quite a lot of effort for a basic tomato pasta bake. Very calorific too!
19th Sep, 2012
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
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.
13th Jul, 2011
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
10th Jul, 2011
Found this rather bland, and despite being well-blitzed, there were annoying little bits of tomato skin in the sauce.
26th May, 2011
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.
6th Mar, 2017
if freezing and then reheating - how to cook?
goodfoodteam's picture
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.
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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