Name: Jamie Oliver Mascarpone Pasta Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Ingredients: 4 tbsp mascarpone cheese; 500g pack of penne pasta; 1 ½ 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; Small bunch of basil, chopped; 125g ball of mozzarella, torn; 50g parmesan, grated

This Jamie Oliver Mascarpone Pasta Recipe is one of the best and easiest pasta with mascarpone recipes ever. This Mascarpone Pasta is made with penne pasta, tomatoes, onions, garlic, and a creamy sauce which is made with cheese mascarpone, vegetable stock, and basil. This Mascarpone pasta bake pairs well with a simple green salad and garlic bread for a family dinner.

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Mascarpone Pasta Ingredients

4 tbsp mascarpone cheese
500g pack of penne pasta
1 ½ 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
Small bunch of basil, chopped
125g ball of mozzarella, torn
50g parmesan, grated

How To Make Mascarpone Pasta

Tomato Roasting: Preheat your oven to 200°C/180°C fan/gas 6. Place the halved tomatoes in a roasting dish. Drizzle balsamic vinegar, sprinkle oregano, and season. Roast for 1 hour.
Sauce Preparation: Heat olive oil in a pan and sauté the onion until soft. Add garlic and cook for another minute. Add the roasted tomatoes and vegetable stock. Simmer for 5 minutes.
Blend: Add mascarpone to the sauce and blend until smooth using a hand blender.
Pasta Cooking: Cook the penne pasta as per package instructions. Drain and set aside.
Assemble and Bake: Mix the sauce, basil, and pasta. Transfer to an ovenproof dish. Top with torn mozzarella and grated parmesan. Grill for 3 to 5 minutes until golden and bubbly.

What To Serve With Mascarpone Pasta

This Mascarpone Pasta goes well with a simple green salad, garlic bread, and steamed vegetables like asparagus or green beans.

Storing & Reheating Mascarpone Pasta

Fridge Storing: Once cooled, store the pasta and bake in an airtight container in the refrigerator for up to 3-4 days.
Freezing: If you’d like to store it for longer, you can also freeze the pasta bake. Place it in an airtight container or wrap it tightly with aluminum foil, and it should keep well in the freezer for up to 2 months. Thaw it before reheating.
Reheating: To reheat, preheat your oven to 350°F (175°C) and bake for about 15-20 minutes, or until heated through. If you’re reheating from frozen, extend the time to 30-35 minutes.

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