Mostaccioli with Roasted Tomato and Garlic (Cooking for 2)

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Prep Time: 15 min
Total Time: 1 hour 30 min
Makes: 4 servings

Nutrition Information:
1 Serving: Calories 380 (Calories from Fat 125); Total Fat 14g (Saturated Fat 5g, Trans Fat ncg); Cholesterol 25mg; Sodium 480mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars ncg); Protein 13g Percent Daily Value*: Vitamin A 18%; Vitamin C 18%; Calcium 16%; Iron 16% Exchanges: 3 Starch; 0 Other Carbohydrate; 2 Vegetable; 2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

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  • 4

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)

Preparation

Step 1

1. Heat oven to 300ºF. 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.
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.
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.

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