Mostaccioli With Roasted Tomato, Feta, and Garlic

"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."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat oven to 300 degrees.
  • Line cookie sheet with aluminum foil.
  • Generously brush with 1 tablespoon of the oil.
  • Arrange tomato halves, cut sides up, in a single layer on cookie sheet.
  • Brush with 4 teaspoons of the oil.
  • Sprinkle with salt, sugar, and pepper.
  • Cut 1/2 inch top of garlic bulb.
  • Drizzle 2 teaspoons of the oil over garlic bulb.
  • Wrap in aluminum foil.
  • Place on cookie sheet with tomatoes.
  • Bake 55-60 minutes or until garlic is soft when pierced with a 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.

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Reviews

  1. 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!
     
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RECIPE SUBMITTED BY

Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
 
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