Tomato And Mascarpone Pasta Bake Recipes

CREAMY TOMATO AND MASCARPONE PASTA

Creamy Tomato and Mascarpone Pasta image

This delicious Creamy Tomato and Mascarpone Pasta is the best pink sauce pasta recipe you'll ever need. Rich, tasty, simple, and ready in under 30 minutes!!

Provided by lara yamagata

Categories pasta

Time 25m

Number Of Ingredients 14

Ingredients

400 g dried pasta ((any pasta of choice))
2 tbsp. olive oil
1 medium-sized onion (diced)
2 garlic cloves (minced)
1 tbsp. Italian seasoning
¼ tsp. dried chilli ((optional))
3 ½ tbsp. mascarpone cheese
400 g fresh tomatoes ((cherry, grape, or plum) halved or whole, with skin on see notes)
2 tbsp. tomato paste
½ cup chicken stock (low-sodium)
⅓ cup reserved pasta water (+ extra as needed)
salt and pepper (to taste)
parmesan cheese (freshly grated)
fresh basil leaves

Steps:

Heat olive oil in a large skillet on medium heat, add diced onion and sauté for 5 minutes until translucent.
Add minced garlic and dried herbs (Italian seasoning and dried chilli, if using) and sauté for 1 minute. Add tomato paste and halved (or whole) tomatoes and sauté for 2-3 minutes on medium heat, stirring frequently.
Add chicken stock, cover skillet and simmer for 10 minutes until tomatoes have softened. In the meantime, boil pasta in a pot of salted water until al-dente (approx. 8-9 minutes). Reserve ½ cup of pasta water before draining pasta.
Add ⅓ cup of pasta water to skillet containing pasta sauce and simmer for another 10-12 minutes, uncovered. If the sauce starts to dry up, add more pasta water.
Once the sauce has thickened and tomatoes are soft, stir in mascarpone and remove from heat. Toss in boiled pasta and mix to combine with sauce.
Serve in pasta bowls and top with freshly grated parmesan cheese, fresh basil, and salt and pepper to taste.

TOMATO AND MASCARPONE PASTA BAKE

Tomato and Mascarpone Pasta Bake image

Make and share this Tomato and Mascarpone Pasta Bake recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

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

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