Castellane with Mascarpone and Roasted Grape Tomatoes

Ingredients

• Parmesan cheese

  Shredded

  1 cup or 80g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cup cherry tomatoes or 596g

• Chives

  Raw

  4 tbsp chopped or 12g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Mascarpone

  Belgioioso - Freshdirect

  6 oz or 170g

Directions

1. Halve the cherry tomatoes lengthwise.
2. Preheat the oven to 400°F and position the rack in the upper third. Line a large shallow baking pan with foil and butter it.
3. Arrange the tomatoes, cut sides up, in the pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast until slightly plumped, about 15 to 20 minutes.
4. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 12 minutes. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta and transfer to a large bowl.
5. Add the mascarpone to the pasta and stir until melted. Add the reserved cooking water, roasted tomatoes, half of the Parmesan, 3 tablespoons of chives, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Toss well, then let cool to warm.
6. Butter a 3-quart (13- by 9-inch) gratin or shallow baking dish. Toss the pasta mixture again, then spoon it into the dish. Sprinkle the remaining Parmesan over the top.
7. Bake the pasta until golden and bubbly, about 18 to 20 minutes. Sprinkle with the remaining tablespoon of chives before serving.