Everyone loves a pasta bake and this one is sure to be a family favourite
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
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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.
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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.
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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.