Description
A rich and comforting Tomato & Mascarpone Pasta Bake featuring roasted tomatoes blended into a creamy sauce, tossed with penne pasta, and topped with melted mozzarella and parmesan for a deliciously golden finish.
Ingredients
Scale
For the Roasted Tomatoes
- 1½ kg tomatoes, halved
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
For the Sauce
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 300ml vegetable stock
- 4 tbsp mascarpone
- Small bunch basil, chopped
- Salt and freshly ground black pepper, to taste
For the Pasta Bake
- 500g pack penne pasta
- 125g ball mozzarella, torn
- 50g parmesan (or vegetarian alternative), grated
Instructions
- Roast the Tomatoes: Preheat your oven to 200C (180C fan)/gas mark 6. Place the halved tomatoes cut-side up in a roasting dish. Drizzle the tomatoes with balsamic vinegar and sprinkle dried oregano along with salt and pepper. Roast in the oven for 1 hour until the tomatoes are soft and caramelized.
- Prepare the Sauce Base: While the tomatoes roast, heat olive oil in a saucepan over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened and translucent. Add the crushed garlic and cook for another minute to release its aroma.
- Make the Tomato Mascarpone Sauce: When the tomatoes have finished roasting, carefully transfer them along with their juices into the saucepan with the onion and garlic. Pour in the vegetable stock and bring to a simmer. Allow it to simmer for 5 minutes to meld the flavors. Remove the pan from heat, then stir in the mascarpone until fully incorporated. Use a hand blender to blitz the sauce until smooth and creamy.
- Cook the Pasta: Meanwhile, cook the penne pasta according to the package instructions until al dente. Drain the pasta in a colander and set aside.
- Combine and Season: Season the tomato mascarpone sauce to taste with salt and pepper. Stir in the chopped fresh basil, then gently fold in the cooked pasta until it is well coated in the sauce.
- Assemble and Grill the Bake: Transfer the saucy pasta mixture into an ovenproof dish. Scatter torn mozzarella and grated parmesan evenly over the top. Preheat your grill to high and place the dish under the grill. Grill for a few minutes until the cheese is melted, golden brown, and bubbling. Keep a close eye to avoid burning.
- Serve: Remove from the grill carefully and let it sit for a couple of minutes before serving warm. Enjoy your creamy, cheesy tomato mascarpone pasta bake!
Notes
- Use ripe, flavorful tomatoes for the best sauce quality.
- For a vegetarian option, ensure the parmesan used is a vegetarian-friendly alternative.
- If you prefer a less tangy flavor, reduce the balsamic vinegar slightly.
- The grilling step gives a lovely cheesy crust; if your oven doesn’t have a grill function, broil on high just as well.
- Leftovers can be refrigerated and reheated gently on the stove or in the oven.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Tomato pasta bake, mascarpone pasta, baked pasta, vegetarian pasta bake, Italian comfort food, cheesy pasta bake
