Mostaccioli with Roasted Tomato and Garlic (Cooking for 2)

mostaccioli with roasted tomato and garlic (cooking for 2) Entree Italian
Mostaccioli with Roasted Tomato and Garlic (Cooking for 2)
  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 4

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


  • 2 tbsp (30 mL) olive or vegetable oil
  • 4 to 5 medium plum (Roma) tomatoes, cut in half
  • 1/2 tsp (2 mL)sugar
  • 1/8 tsp (0.5 mL) salt
  • Freshly ground pepper
  • 1 unpeeled bulb garlic
  • 1 cup (250 mL) uncooked mostacioli pasta
  • 2 tbsp (30 mL) chopped fresh or 1 tbsp (15 mL) dried basil leaves
  • 1/2 cup (125 mL) crumbled feta or cubed mozarella cheese


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  • 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.

  • Do Ahead : 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.

No nutrition information available for this recipe

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