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Roasted Garlic and Tomato Mostaccioli (Cooking for 2)

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By Betty Crocker Kitchens
Updated Dec 7, 2016
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Red checkered tablecloth, crusty bread, field greens with vinaigrette, classical music and a robust pasta dish? That's Italian!

Roasted Garlic and Tomato Mostaccioli (Cooking for 2)

  • Prep Time 15 min
  • Total 1 hr 30 min
  • Servings 4
  • Ingredients 9
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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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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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