Pasta with Mascarpone and Roasted Tomatoes

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Serves 6

2 Pints Grape or Cherry Tomatoes, halved lengthwise
1 Lb. Pasta (Medium Shells-or any pasta you prefer)
1 one half cups Miceli's Mascarpone Cheese
1 cup Miceli's Grated Parmesan
1 cup Miceli's Grated Romano
One half cup minced fresh Chives
Miceli's Mozzarella Slices
Garlic (Powder)

Put oven rack in upper third of oven and preheat oven to 400 degrees. Line a large shallow baking pan with foil; spread a light coating of Olive Oil over the foil.

Arrange tomatoes cut sides up in a pan and sprinkle with one fourth teaspoon powdered Garlic (or to taste) one half-teaspoon salt, one forth teaspoon of black pepper and a little olive oil. Roast until slightly plumped approximately 15 minutes.

Cook pasta in a 6 to 8 quart pot of boiling salted water (add a little olive oil to water), stirring occasionally, until al dente, about 12 minutes (depending on the size of the pasta you are using). Reserve 1 and one half cups 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 the Parmesan and Romano, One fourth cup of fresh Chives, Three Fourths teaspoon salt, and One half teaspoon of black pepper and toss well.

Butter a 3-quarter (13x9 inch) shallow baking dish. Toss pasta mixture again, and then spoon into baking dish. Slice Mozzarella in 1 quarter inch pieces and layer on top of the pasta and sprinkle remaining Parmesan and Romano over top. Bake pasta until golden and bubbly, 18-20 minutes. Sprinkle with remaining chives.

Tip: Mix the Parmesan and Romano cheese together. Also, for more flavor add a little more garlic and olive oil to the reserved cooking water.>