Mostaccioli With Roasted Tomato, Feta, and Garlic

READY IN: 1hr 15mins
Recipe by Roxygirl in Colorado

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.

Top Review by LonghornMama

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!

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.

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