Dinner

Tomato & Mascarpone Pasta Bake Recipe

ByJake Silas November 21, 2025November 21, 2025

Introduction

This Tomato & Mascarpone Pasta Bake is a comforting and flavorful dish perfect for any night of the week. Roasted tomatoes blend beautifully with creamy mascarpone and melty cheese for a rich, satisfying meal the whole family will enjoy.

The image shows a black rectangular baking dish filled with baked penne pasta in two layers. The bottom layer is golden-yellow cooked penne pasta mixed with a light brown creamy sauce and scattered bits of herbs. The top layer consists of melted white cheese, evenly covering the pasta and showing some light brown spots from baking. To the right of the dish, a shiny silver spoon rests on a white cloth with gray stripes, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ kg tomatoes, halved
2 tbsp balsamic vinegar
1 tsp dried oregano
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
300ml vegetable stock
4 tbsp mascarpone
Small bunch basil, chopped
500g pack penne
125g ball mozzarella, torn
50g parmesan (or vegetarian alternative), grated

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Arrange the halved tomatoes, cut-side up, in a roasting dish. Drizzle with balsamic vinegar, sprinkle with dried oregano, and season with salt and pepper. Roast for 1 hour until the tomatoes are soft.
Step 2: While the tomatoes roast, heat olive oil in a saucepan over medium heat. Cook the finely chopped onion for about 5 minutes until soft. Add the crushed garlic and cook for 1 more minute.
Step 3: When the tomatoes are ready, transfer them into the saucepan with the vegetable stock. Simmer for 5 minutes, then stir in the mascarpone. Remove from heat and blend with a hand blender until smooth.
Step 4: Cook the penne pasta according to the package instructions, then drain and set aside in a colander.
Step 5: Preheat the grill to high. Season the sauce with salt and pepper, then stir in the chopped basil and cooked pasta.
Step 6: Pour the pasta and sauce mixture into an ovenproof dish. Scatter the torn mozzarella and grated parmesan evenly on top.
Step 7: Grill the pasta bake for a few minutes until the cheese is golden and bubbling. Serve warm and enjoy!

Tips & Variations

For extra flavor, add a pinch of chili flakes to the sauce for mild heat.
Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
Swap mascarpone for cream cheese or ricotta if preferred.
Add cooked spinach or mushrooms to the sauce for added vegetables.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The pasta bake can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a dark rectangular baking dish filled with two visible layers of baked pasta. The bottom layer shows golden-brown cooked penne pasta mixed with some small bits of herbs and sauce. The top layer is covered evenly with melted creamy white cheese that has slight golden spots. Next to the dish, a large shiny spoon rests on a white cloth with two dark blue stripes, all placed on a smooth white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned chopped tomatoes can be used in place of fresh. Use about 800g and reduce the cooking time for the sauce as canned tomatoes are already cooked.

Is mascarpone necessary for this recipe?

Mascarpone adds a creamy richness to the sauce, but you can substitute it with cream cheese or ricotta if needed, though the texture and flavor may vary slightly.