Castellane with Mascarpone and Roasted Grape Tomatoes

Ingredients for Castellane with Mascarpone and Roasted Grape Tomatoes

• 1125ml grape tomatoes or cherry tomatoes, halved lengthwise

• 450g castellane pasta or medium (regular) shells

• 140g mascarpone cheese (from a 1-lb container)

• 60g finely grated Parmigiano-Reggiano (1 cup)

• 1/4 cup minced fresh chives

How to make Castellane with Mascarpone and Roasted Grape Tomatoes

Put oven rack in upper third of oven and preheat oven to 204°C. Line a large shallow baking pan with foil and butter foil.

Arrange tomatoes, cut sides up, in pan and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons black pepper. Roast until slightly plumped, 15 to 20 minutes.

Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, about 12 minutes. Reserve 350ml pasta cooking water, then drain pasta well and transfer to a large bowl. Add mascarpone and stir until melted. Add reserved cooking water, tomatoes, half of parmesan, 3 tablespoons chives, 3/4 teaspoons salt, and 1/2 teaspoons black pepper and toss well, then cool to warm.

Butter a 3-quart (13- by 9-inch) gratin or other shallow baking dish. Toss pasta mixture again, then spoon into gratin dish. Sprinkle remaining parmesan over top. Bake pasta until golden and bubbly, 18 to 20 minutes. Sprinkle with remaining tablespoon chives.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.