Tomato and Mascarpone Pasta Bake
A tomato and mascarpone pasta bake that you put together within 15 minutes, full of delicious vegetables, ground beef, and a creamy mascarpone tomato sauce. An easy recipe for busy days.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- frying pan
- casserole pan 13 x 9 inch
Ingredients
- 3 cups macaroni uncooked
- 1 tablespoon olive oil
- 1 onion chopped
- ½ pound ground beef
- 1 oz. tomato paste
- 1 leek cut into thin slices
- 1 zucchini cut into cubes
- 10 carrots cleaned and diced
- 4 oz, sun-dried tomatoes cut into strips
- 1¾ cups passata sieved tomatoes
- 1 teaspoon sugar
- 3 oz. mascarpone
- 8 oz. cheese Gouda, grated
- 1 teaspoon Italian herbs
- ⅛ teaspoon ground black pepper
- ¼ teaspoon salt
Garnish
- ½ oz fresh basil cut in strips
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 350 °F (180 °C)
- Grease an oven dish with oil1 tablespoon olive 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.3 cups macaroni
- Drain in a colander.
- Pour some oil into the skillet and fry the onion until they're glassy.1 onion
- Add the ground beef and brown it.½ pound ground beef
- Add the tomato puree and fry for 2 minutes until it no longer smells sour.1 oz. tomato paste
- Now put the vegetables in the pan and bake everything while you keep stirring, about 5 minutes.1 leek, 1 zucchini , 10 carrots, 4 oz, sun-dried tomatoes
- Pour the passata, the mascarpone, and the sugar into the pan and stir well.1¾ cups passata, 3 oz. mascarpone, 1 teaspoon sugar
- Also, add half of the grated cheese, mix everything well and let it simmer for 5 minutes.8 oz. cheese
- Taste and season with salt, pepper, and Italian herbs.1 teaspoon Italian herbs, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- 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.8 oz. cheese
- Place the casserole in the oven for 15 minutes so that the cheese melts. Optional: Garnish with fresh basil½ oz fresh basil
NOTES
1. - Ground beef
Instead of ground beef, you can also use ground chicken or half pork and half ground beef. If you go for vegetarian use, then vegetarian ground meat.
2. - Mascarpone
Replace the mascarpone with an equal amount of cream, sour cream, or cream.
3. - Vegetables
Also consider other vegetables such as eggplant, fresh tomatoes, and broccoli (cook the latter for 6 minutes before using).
4. - Macaroni
As a pasta, you can of course choose the whole wheat variety, for more fiber. And if you don't have macaroni, you can also use penne or fusilli. Due to their shape, the sauce also sticks well to this pasta for even more flavor. TIP Stir one tablespoon of olive oil through the pasta once it has been drained. That way it will stick less.
5. - Baking tip
Check the dish every 5 minutes to make sure it is not browning too much. Otherwise, cover it with aluminum foil.
6. - Storage
- Prepare in advance: make the casserole up to 2 days in advance up to and including step 13 (scoop everything into the baking dish). Cover the baking dish with plastic wrap and store it in the refrigerator for up to 2 days. Remove from the fridge 30 minutes before cooking and let it come to room temperature slightly (otherwise the baking dish may crack). Just before baking, sprinkle with grated cheese and put the dish in the oven for 25 minutes (you will increase the cooking time by 10 minutes).
- Keep leftovers in the fridge: Let the leftovers cool down to room temperature first. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Storing leftovers in the freezer: You can also pack leftovers airtight and store them in the freezer. This can take up to 2 months. Let the macaroni thaw covered in the refrigerator a day before cooking. Take it out of the fridge 30 minutes before cooking and put it in the baking dish. This way it can come to room temperature. Heat covered in the oven (350 °F/180°C) for 25 minutes.
Nutrition
Calories: 982kcal | Carbohydrates: 110g | Protein: 44g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 823mg | Fiber: 14g | Sugar: 31g | Vitamin A: 27734IU | Vitamin C: 47mg | Iron: 9mg
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