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1
Preheat the oven to 325 degrees F.
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2
Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets.
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3
Drizzle with EVOO and sprinkle with the thyme, salt and pepper.
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4
Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes.
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5
Let cool.
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6
Heat 2 tablespoons EVOO in a pot over medium heat.
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7
Add the garlic and onions, and season with salt and pepper.
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8
Cook until very soft but not caramelized, 12 to 15 minutes.
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9
Add the vodka and cook until reduced by half.
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10
Add the chicken stock and roasted tomatoes and heat through.
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11
Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender.
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12
Return the sauce to the pot, add the basil and stir until wilted.
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13
Bring a large pot of water to a boil for the pasta, and season with salt.
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14
Add the pasta and cook until al dente.
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15
Drain.
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16
Toss the pasta with the sauce and transfer to a glass or ceramic baking dish.
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17
Top with the mozzarella and parmesan.
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18
If you are making the pasta ahead of time, cool it and then cover with parchment and foil.
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19
Store in the refrigerator.
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20
When you are ready to serve, preheat the oven to 375 degrees F.
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21
Bake the casserole, covered, until heated through, about 45 minutes.
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22
Uncover and bake until brown and bubbly on top, 15 to 20 more minutes.
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23
Cook's Note: Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper.
