Roasted Tomato Pasta with Mascarpone Cheese

Here's a quick recipe that only takes a few ingredients. My daughter-in-law actually tried it first and it's been a big hit in our family ever since. You can serve it as a lite meal or as a side dish to something else you are serving. Only thing you have to remember (I have messed this up a couple of times) is to remember to reserve some pasta water before straining the pasta. The mascarpone cheese needed for this recipe can be found in the speciality cheese section at your local supermarket. Enjoy!

Ingredients:

• 2 Pints grape tomatoes
  
• 1 Lb shell pasta (medium size shells)
  
• 1 1/4 Cups mascarpone cheese (from a 1 lb container)
  
• 2 oz finely grated parmigiano-reggiano or parmesan cheese
  
• 1/4 cup minced chives (optional)
  
• Salt
  
• Pepper
  

Put oven rack in upper third of oven and preheat oven to 400 degrees. Line large cookie sheet with aluminum foil and then butter the foil.

Cut tomatoes in half and arrange tomatoes, cut side up on the cookie sheet. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast 15-20 minutes until slightly plump.

Cook pasta in a pot of boiling salted water stirring occasionally, until pasta is al dente(10-12 minutes).

When pasta is done, reserve 1 1/2 cups of pasta cooking water before straining.

Strain pasta and return pasta to the pot,add the following ingredients, toss until melted together:

• Mascarpone cheese
  
• Reserved cooking water
  
• Tomatoes
  
• Half of the parmesan
  
• 3 tablespoons chives (optional)
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon black pepper
  

Butter a 13x9 baking dish. Toss pasta mixture again, and spoon into buttered dish. Sprinkle remaining parmesan over top.

Bake pasta until golden and bubbly. 18 to 20 minutes, 400 degrees. Sprinkle with remaining chives.