How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mostaciolli with Fennel and Bread Crumbs?

You need 8 ingredients. The key ingredients include: Salt, for the pasta water, 6 tablespoons plus 3 to 4 tablespoons extra-virgin olive oil, 2 heads fennel, tops removed and saved, cut into large dice, 6 garlic cloves sliced very thin, and more.

Is Mostaciolli with Fennel and Bread Crumbs suitable as general?

Yes, Mostaciolli with Fennel and Bread Crumbs falls under the General category and is a great choice for this type of meal.

How do I store leftover Mostaciolli with Fennel and Bread Crumbs?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mostaciolli with Fennel and Bread Crumbs Recipe

Name: Mostaciolli with Fennel and Bread Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt, for the pasta water; 6 tablespoons plus 3 to 4 tablespoons extra-virgin olive oil; 2 heads fennel, tops removed and saved, cut into large dice; 6 garlic cloves sliced very thin; 1 cup plus 1/2 cup toasted bread crumbs; 1 pound mostaciolli; 1 cup loosely packed fresh mint leaves, torn; 1 tablespoon crushed red pepper flakes

Bake this irresistible Mostaciolli with Fennel and Bread Crumbs at home. Made with Salt, extra-virgin olive oil, fennel and garlic. Easy step-by-step in…

This Mostaciolli with Fennel and Bread Crumbs relies on simple, everyday ingredients such as salt, for the pasta water, mostaciolli and crushed red pepper flakes. It comes together quickly and makes 4 servings, at about 424 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

Salt, for the pasta water
6 tablespoons plus 3 to 4 tablespoons extra-virgin olive oil
2 heads fennel, tops removed and saved, cut into large dice
6 garlic cloves sliced very thin
1 cup plus 1/2 cup toasted bread crumbs
1 pound mostaciolli
1 cup loosely packed fresh mint leaves, torn
1 tablespoon crushed red pepper flakes

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
424 kcal
Category
General

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