Mostaccioli With Roasted Tomato, Feta, and Garlic – a delicious recipe with olive oil, roma tomatoes, salt, sugar, fresh ground pepper, garlic. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Heat oven to 300 degrees.
2
Line cookie sheet with aluminum foil.
3
Generously brush with 1 tablespoon of the oil.
4
Arrange tomato halves, cut sides up, in a single layer on cookie sheet.
5
Brush with 4 teaspoons of the oil.
6
Sprinkle with salt, sugar, and pepper.
7
Cut 1/2 inch top of garlic bulb.
8
Drizzle 2 teaspoons of the oil over garlic bulb.
9
Wrap in aluminum foil.
10
Place on cookie sheet with tomatoes.
11
Bake 55-60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel.
12
Cool slightly.
13
Cook and drain pasta as directed on package.
14
Squeeze garlic into remaining 1 tablespoon oil and mash until smooth.
15
Toss with pasta.
16
Add tomato and basil.
17
Toss.
18
Top with cheese.
19
Serve immediately.
737
kcal
Calories
27
g
Fat
99
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ¼ cup olive oil or ¼ cup vegetable oil, 10 medium roma tomatoes, cut in half, ¼ teaspoon salt, 1 teaspoon sugar, and more.
Yes, Mostaccioli With Roasted Tomato, Feta, and Garlic falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
