Best 3 Roasted Garlic And Tomato Mostaccioli Recipes
Roasted Garlic and Tomato Mostaccioli is a delectable dish that offers a delightful combination of flavors and textures. This hearty pasta dish is prepared using oven-roasted tomatoes and garlic, infusing it with a rich, umami flavor. Mostaccioli, a tube-shaped pasta, adds a satisfying bite and holds the sauce perfectly. The creamy ricotta cheese and Parmesan cheese add a touch of richness and cheesiness, while the fresh basil adds a refreshing herbal note. Whether you're looking for an indulgent dinner option or a comforting meal to warm your soul, Roasted Garlic and Tomato Mostaccioli is a must-try recipe that's sure to impress your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED GARLIC AND TOMATO MOSTACCIOLI
You'll always want to have roasted garlic and tomato on hand when you taste what they do to an otherwise ordinary pasta, basil and tomato toss.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 300°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. Sprinkile with sugar, salt and pepper.
- 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.
- Cook and drain pasta as directed on package.
- 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.
Nutrition Facts : Calories 510, Carbohydrate 61 g, Cholesterol 25 mg, Fat 5, Fiber 3 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 480 mg
ROASTED GARLIC AND TOMATO MOSTACCIOLI (COOKING FOR 2)
Red checkered tablecloth, crusty bread, field greens with vinaigrette, classical music and a robust pasta dish? That's Italian!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. 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.
- 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.
- 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.
Nutrition Facts : Calories 380, Carbohydrate 53 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
ROASTED GARLIC AND TOMATO MOSTACCIOLI
Steps:
- 1. Heat oven to 300ºF. 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. Sprinkile 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.
Tips:
- Choose ripe, flavorful tomatoes: The tomatoes are the star of this dish, so make sure to use ones that are ripe and juicy. Look for tomatoes that are a deep red color and have no blemishes.
- Roast the garlic and tomatoes together: Roasting the garlic and tomatoes together intensifies their flavor and gives them a slightly smoky taste. Be sure to roast them until the tomatoes are slightly charred and the garlic is soft and golden brown.
- Use a good quality pasta: The pasta is another important component of this dish, so it's important to use a good quality pasta that will hold its shape and not get mushy. Look for a pasta that is made with durum wheat and has a slightly firm texture.
- Don't overcook the pasta: Pasta is best when it is cooked al dente, or slightly firm to the bite. Be sure to cook the pasta according to the package directions and then drain it immediately.
- Use a flavorful cheese: The cheese is the final touch to this dish, so it's important to use a cheese that has a strong flavor. Look for a cheese that is made with cow's milk and has a slightly sharp or tangy taste.
Conclusion:
This roasted garlic and tomato mostaccioli is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted garlic and tomatoes give the dish a rich and flavorful sauce, and the mostaccioli pasta is the perfect vehicle for delivering all of that flavor. This dish is sure to be a hit with everyone at the table.
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