Tomato And Mascarpone Pasta Bake Food

15 MINUTE TOMATO AND MASCARPONE PASTA

Steps:

• Boil the pasta in plenty of water until cooked al dente, then drain.
• While the pasta is cooking, heat a dash of oil in a large frying pan, and add the diced tomatoes and garlic. Cook over a medium heat for 5 minutes, until they've cooked right down to create a chunky tomato sauce.
• Add the mixed herbs, salt and pepper, and sugar (if using). Finally add the chopped basil and mascarpone cheese, and stir until the cheese has melted. It will create a creamy, glossy sauce.
• Transfer the drained pasta to the pan with the sauce, and mix well. Serve topped with parmesan-style cheese, if desired.

CREAMY TOMATO AND MASCARPONE PASTA

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 & 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:

• 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.

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

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.

CREAMY RAVIOLI, TOMATO & MASCARPONE BAKE

Steps:

• Heat the oven to 180C/160C fan/gas 6. Heat the oil in a large flameproof casserole or saucepan over a medium heat and fry the onion with a pinch of salt for 10 mins, or until softened and translucent. Add the garlic and chilli flakes and fry for 1 min more. Tip in the tomatoes and sugar and simmer, uncovered, for 10 mins. Stir through the mascarpone, then blitz the mixture until smooth and creamy using a hand blender.
• Cook the ravioli in a large pan of boiling water for 1 min. Drain, then tip into a 20 x 26cm rectangular baking dish. Pour over the sauce, stir through the basil, tear over the mozzarella and scatter over the parmesan. Bake for 15-20 mins, or until golden and bubbling at the edges. Let stand for a few minutes, then serve.

TOMATO PASTA BAKE

Steps:

• Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen, see recipe intro.
• Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.
• Drain the pasta and stir into the sauce. Tip in the frankfurters and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.