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Tomato & mascarpone pasta bake

Tomato & mascarpone pasta bake

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A star rating of 4.2 out of 5.24 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

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

  • Freezable
  • Vegetarian
Nutrition: per serving (4)
HighlightNutrientUnit
kcal754
fat23g
saturates12g
carbs112g
sugars18g
fibre8g
protein31g
low insalt0.91g
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Ingredients

  • 1 ½kg 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2011

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Overall rating

A star rating of 4.2 out of 5.24 ratings
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