roasted-garlic-and-tomato-mostaccioli

Roasted Garlic and Tomato Mostaccioli

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Recipe by  Betty Crocker®

“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!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Heat oven to 300 degrees F. 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. Sprinkle 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.

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Review (1)

Rate This Recipe
Bob McD
4

Bob McD

Very good! Sart this as you walk in the door and it will be ready when you are ready to sit down for dinner. Trick is fresh basil and the best cheese available. Receipe begs to be fooled with--I added a saute of mushrooms, rosemary and shrimp, and will try other variations to what is a new staple of the house.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 425 cal
  • 21%
  • Fat
  • 24.2 g
  • 37%
  • Carbs
  • 42.8 g
  • 14%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

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