Dinner

Tomato & Mascarpone Pasta Bake Recipe

ByJack Voss November 22, 2025November 22, 2025

Introduction

This Tomato & Mascarpone Pasta Bake is a comforting and flavorful dish, perfect for a cozy family dinner. Roasted tomatoes form a rich sauce blended with creamy mascarpone and topped with melted mozzarella and parmesan. It’s simple to prepare and sure to impress.

A rectangular black baking dish filled with baked pasta topped with melted white cheese. The pasta is short tube-shaped penne in a light golden sauce, partially covered by a layer of creamy, bubbly, slightly browned cheese. The dish is placed on a white marbled surface with a gray and white striped cloth napkin under a silver serving spoon to the right side. The cheese layer appears soft and gooey, covering about the top half, while some pasta peeks through at the bottom. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ kg tomatoes, halved
2 tbsp balsamic vinegar
1 tsp dried oregano
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
300ml vegetable stock
4 tbsp mascarpone
Small bunch basil, chopped
500g pack penne
125g ball mozzarella, torn
50g parmesan (or vegetarian alternative), grated

Instructions

Step 1: Heat the oven to 200°C (180°C fan, gas mark 6). Place the halved tomatoes cut-side up in a roasting dish. Drizzle with balsamic vinegar, sprinkle oregano, and season with salt and pepper. Roast for 1 hour until soft.
Step 2: While tomatoes roast, heat olive oil in a saucepan over medium heat. Cook the finely chopped onion for 5 minutes until soft, then add crushed garlic and cook for another minute.
Step 3: When tomatoes are ready, add them to the saucepan along with the vegetable stock. Simmer for 5 minutes, then stir in mascarpone. Remove from heat and blend the sauce with a hand blender until smooth.
Step 4: Cook the penne pasta according to package instructions, then drain and set aside in a colander.
Step 5: Season the tomato sauce to taste, then stir in chopped basil and the cooked pasta. Mix well and transfer into an ovenproof dish.
Step 6: Scatter torn mozzarella and grated parmesan evenly on top of the pasta. Place under a preheated grill on high for a few minutes until the cheese is golden and bubbling.

Tips & Variations

For a richer flavor, add a splash of cream to the sauce before blending.
Try adding cooked mushrooms or spinach to the pasta for extra veggies.
If you prefer a spicier dish, sprinkle some red chili flakes over the top before grilling.
Use gluten-free pasta to make this suitable for gluten-sensitive diets.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. The dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A rectangular black baking dish filled with two visible layers: the bottom layer is light pasta pieces mixed with a creamy, light brown sauce, and the top layer is melted white cheese that covers most of the pasta, with some areas showing the pasta underneath. The dish is placed on a white marbled surface with a silver spoon on the right next to a striped cloth. A woman's hand holds the edge of the baking dish on the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

This recipe uses fresh tomatoes that are roasted to bring out their natural sweetness, so fresh tomatoes are ideal here.

What if I don’t have mascarpone?

You can substitute mascarpone with cream cheese or a mixture of cream and ricotta for a similar creamy texture, though the flavor will be slightly different.