TOMATO AND MASCARPONE PASTA BAKE

Tomato and Mascarpone Pasta Bake image

Provided by English_Rose

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 12

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3 lbs tomatoes, halved
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 1/4 cups vegetable broth
4 tablespoons mascarpone
1 ounce basil, chopped
1 lb penne pasta
4 ounces mozzarella cheese, torn
2 ounces parmesan cheese, grated

Steps:

Heat the oven to 400°F Place the tomatoes, cut side up, in a roasting dish and drizzle with the vinegar, oregano and some salt and pepper. Roast for 1 hour 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 broth. Simmer for 5 mins, the 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 the broiler to high. Season the sauce and stir in the basil and pasta. Mix and then tip into an oven proof dish and cover with the cover with the cheese. Broil for a few mins until golden and bubbling. Serve.

Nutrition Facts : Calories 668.2, Fat 16.9, SaturatedFat 7.1, Cholesterol 34.9, Sodium 419.4, Carbohydrate 109.8, Fiber 17.4, Sugar 11.8, Protein 24