Tomato & mascarpone pasta bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6
Skip to ingredients
Showing items 1 to 3 of 6
- 1 ½kg tomatoeshalved
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 tbsp olive oil
- 1 onionfinely chopped
- 3 garlic clovescrushed
- 300ml /½ pt vegetable stock
- 4 tbsp mascarpone
- small bunch basilchopped
- 500g pack penne
- 125g ball mozzarellatorn
- 50g parmesan(or vegetarian alternative), grated
Nutrition: per serving (4)
- kcal754
- fat23g
- saturates12g
- carbs112g
- sugars18g
- fibre8g
- protein31g
- salt0.91glow
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.
