Roasted Garlic and Tomato Mostaccioli

Roasted Garlic and Tomato Mostaccioli

You’ll always want to have roasted garlic and tomato on hand when you taste what they do to an otherwise ordinary pasta, basil and tomato toss.

Prep Time



Total Time






2 1/2
tablespoons olive or vegetable oil
to 5 roma (plum) tomatoes, cut in half
teaspoon sugar
teaspoon salt
teaspoon freshly ground pepper
garlic bulb, unpeeled
cup uncooked mostaccioli or penne pasta (3 ounces)
tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
ounces crumbled feta or cubed mozzarella cheese
  1. Heat oven to 300ºF. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in single layer on foil; brush with 2 teaspoons of the oil. Sprinkile with sugar, salt and pepper.
  2. Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
  3. Cook and drain pasta as directed on package.
  4. Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Mostaccioli are tubular “mustaches” of pasta about 2 inches long. With slanted cuts at both ends, these pasta shapes have either a smooth or grooved finish.
Do-Ahead Tip
You can roast the tomatoes and garlic ahead of time, if you’d like. Just toss with the hot pasta, basil and cheese when you're ready to eat!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 510
    • (Calories from Fat 225 ),
  • Total Fat 25 g
    • (Saturated Fat 7 g,),
  • Cholesterol 25 mg;
  • Sodium 480 mg;
  • Total Carbohydrate 61 g
    • (Dietary Fiber 3 g,
  • Protein 14 g;
Percent Daily Value*:
    • 3 1/2 Starch;
    • 1 Vegetable;
    • 5 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.