Tomato & mascarpone pasta bake

bake balsamic vinegar basil bbc good food magazine june diner dinner garlic clove garlic cloves italian main course mascarpone mozzarella olive oil onion onions oregano parmesan pasta penne summer super supper tomato tomatoes vegetable stock

N/A

Serves 4-6

Source

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

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.

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.

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.