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Roasted Garlic and Tomato Mostaccioli (Cooking for 2)

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  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 4
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Red checkered tablecloth, crusty bread, field greens with vinaigrette, classical music and a robust pasta dish? That's Italian!
Updated Dec 7, 2016
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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)

Steps

  • 1
    Heat oven to 300°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition

380 Calories, 14g Total Fat, 13g Protein, 53g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
125
Total Fat
14g
0%
Saturated Fat
5g
0%
Cholesterol
25mg
0%
Sodium
480mg
0%
Total Carbohydrate
53g
0%
Dietary Fiber
3g
0%
Protein
13g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
18%
18%
Calcium
16%
16%
Iron
16%
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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