The BBC Good Food logo
Tomato & mascarpone pasta bake

Tomato & mascarpone pasta bake

A star rating of 4.2 out of 5.25 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • 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)
low insalt0.91g


  • 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


  • 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.

Recipe from Good Food magazine, June 2011

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.25 ratings

Sponsored content