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Recetas vegetarianas
Castellane with Mascarpone and Roasted Grape Tomatoes

Castellane with Mascarpone and Roasted Grape Tomatoes

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant vegetarian pasta bake features castellane, a charming shell-shaped pasta that is perfectly designed to catch every drop of its creamy sauce. The dish combines the richness of mascarpone and Parmigiano-Reggiano with the bright, concentrated sweetness of roasted grape tomatoes. It is a sophisticated yet comforting meal that elevates the humble pasta bake into something truly special for a mid-week dinner or a relaxed weekend lunch.

Quick to prepare and wonderfully savoury, this recipe relies on simple, high-quality ingredients to deliver a depth of flavour that will appeal to the whole family. The addition of fresh chives provides a delicate onion note that cuts through the creamy cheese, while the golden parmesan crust adds a delightful texture. Serve this pasta alongside a crisp green salad for a balanced and wholesome homemade meal.

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 taza de cebollinos frescos picados

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.