Roasted Garlic and Tomato Mostaccioli


"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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1 h 15 m servings 425 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 42.8g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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  • (R)Reg. T.M. of General Mills, Inc. or its affiliates



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...