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Mostaccioli with Roasted Tomato and Garlic (Cooking for 2)

Red checkered tablecloth, crusty bread, field greens with vinaigrette, classical music and a robust pasta dish? That's Italian!

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( 33 Ratings)

33 Ratings

5 Stars 45%

4 Stars 21%

3 Stars 15%

2 Stars 18%

1 Stars

Member Reviews ( 14 )

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Prep Time 15 min
Total Time 1 hr 30 min
Servings 4

Ingredients

2: tablespoons olive or vegetable oil

4: to 5 medium plum (Roma) tomatoes, cut in half

1/2: teaspoon sugar

1/8: teaspoon salt

: Freshly ground pepper

1: unpeeled bulb garlic

1: cup uncooked mostaccioli pasta (3 ounces)

2: tablespoons chopped fresh or 1 tablespoon dried basil leaves

1/2: cup crumbled feta or cubed mozzarella cheese (2 ounces)

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Directions

1 Heat oven to 300ºF. Line cookie sheet with foil; generously brush with 1 teaspoon of the oil. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 1 teaspoon of the oil. Sprinkle with salt, sugar and pepper.
2 Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with knife and tomatoes have begun to shrivel; cool slightly.
3 Cook and drain pasta as directed on package. Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; toss with pasta. Add tomato and basil; toss. Top with cheese. Serve immediately.

EXPERT TIPS

Expert Tips

You can roast the tomatoes and garlic and toss with the pasta, basil and cheese ahead of time. It's delicious served at room temperature with chewy Italian bread.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 125),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 5g, 5% ),
Cholesterol: 25mg; 25%;
Sodium: 480mg; 480%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 3g 3% ),
Protein: 13g; 13%

% Daily Value*:

Vitamin A: 18%;
Vitamin C: 18%;
Calcium: 16%;
Iron: 16%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 14 Reviews View All

Posted 2/22/2012 6:04:24 PM REPORT ABUSE apryllshowers said:

Rating:

This came out very good. I thought it was very flavorful following the recipe exactly.

This reply was: Helpful Inspiring

Posted 2/17/2012 10:29:10 AM REPORT ABUSE TnTdancers said:

Rating:

It says "cooking for 2" in the title and then "4 servings". It fed my family of 3 as a main dish, but next time I would increase the quantity. I used 5 tomatoes and a little more than 1 cup of pasta and found it was plenty moist. I had tomato-basil feta, so used that. And we added some red pepper flakes because we like a little spice with our food. Everyone enjoyed it and aI will definitely make it again.

This reply was: Helpful Inspiring

Posted 2/10/2012 12:01:04 AM REPORT ABUSE BraintreeGal said:

Rating:

We add at least 1/4 cup more olive oil to keep it moist and a lot more chopped fresh basil. If you don't want to go to the trouble of roasting the garlic use about two heaping teaspoons (regular table use size) of crushed garlic in a jar and stir it in well. We find it very flavorful.

This reply was: Helpful Inspiring