Tomato And Mascarpone Pasta Bake Recipes

TOMATO & MASCARPONE PASTA BAKE

Steps:

• 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.

TOMATO AND MASCARPONE PASTA BAKE

Steps:

• Preheat the oven to 350 °F (180 °C)
• Grease an oven dish with oil
• Bring a pan of water to the boil and shake the macaroni in it. Cook it according to the instructions on the package until it is al dente.
• Drain in a colander.
• Pour some oil into the skillet and fry the onion until they're glassy.
• Add the ground beef and brown it.
• Add the tomato puree and fry for 2 minutes until it no longer smells sour.
• Now put the vegetables in the pan and bake everything while you keep stirring, about 5 minutes.
• Pour the passata, the mascarpone, and the sugar into the pan and stir well.
• Also, add half of the grated cheese, mix everything well and let it simmer for 5 minutes.
• Taste and season with salt, pepper, and Italian herbs.
• Turn off the heat and mix the macaroni with the vegetable beef sauce.
• Put everything in the baking dish.
• Sprinkle the rest of the grated cheese over the oven dish.
• Place the casserole in the oven for 15 minutes so that the cheese melts. Optional: Garnish with fresh basil

TOMATO AND MASCARPONE PASTA BAKE

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.

CHICKEN PASTA BAKE

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.