ROASTED GARLIC AND TOMATO MOSTACCIOLI (COOKING FOR 2)
Red checkered tablecloth, crusty bread, field greens with vinaigrette, classical music and a robust pasta dish? That's Italian!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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 Facts : Calories 380, Carbohydrate 53 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
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Freda Ikpe
[email protected]This recipe is a waste of time and money.
Simon Kataieh
[email protected]I would not recommend this recipe to anyone.
Shani Jan
[email protected]I found this recipe to be bland and unflavorful.
Omolemo Motluhi
[email protected]This recipe is too complicated for a weeknight meal.
Bianca Rusu
[email protected]I'm not sure what I did wrong, but my sauce turned out watery.
Malik Affan
[email protected]This recipe is a must-try for any pasta lover!
Zama Sibisi
[email protected]I would recommend this recipe to anyone who loves pasta.
Linda Louder
[email protected]This recipe is perfect for a weeknight meal.
Carrol Jackson
[email protected]I love the combination of roasted garlic and tomatoes in this recipe.
Alia Abdraboh
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Aaliyah Sifuentes
[email protected]I would definitely make this recipe again, but I would use a different type of pasta.
Favour Titi
[email protected]This dish was a little too rich for me, but it was still very good.
Main Tayyab
[email protected]I'm not a huge fan of mostaccioli, but I really enjoyed this recipe.
Pari V
[email protected]This recipe is a great way to use up leftover roasted garlic and tomatoes.
Fay Aguon
[email protected]The sauce was a little too spicy for my taste, but I was able to tone it down by adding a little bit of cream.
Baasanchuluun Chuluunbaatar
[email protected]I love how easy this recipe was to follow. I was able to make it in under an hour, and it turned out great!
Mondah Abraham
[email protected]This roasted garlic and tomato mostaccioli was a hit with my family! The sauce was flavorful and the pasta was cooked perfectly. I will definitely be making this again.