Mostaccioli With Roasted Tomato, Feta, and Garlic

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A friend of mine gave me this great recipe. She made it for a teacher luncheon and everyone loved it. It has a real restaurant flavor, but quick enough to make on a busy night.I double the recipe.

Ingredients Nutrition


  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.


Most Helpful

Wonderful recipe! Will definitely make this again this summer when tomatoes and basil are wonderful and readily available. I used fresh basil from the store and suggest that over dried. Also used 5 giant roma tomatoes from my organic share box which were delicious. This was a great recipe to really appreciate them. The tomatoes were so big I chopped them a bit before adding to the pasta. Thanks for sharing the recipe!

LonghornMama March 21, 2010

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