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Roasted Garlic and Tomato Mostaccioli

"You can roast the tomatoes and garlic ahead of time, if you'd like. Just toss with the hot pasta, basil and cheese when you're ready to eat!"
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Ingredients

1 h 15 m servings 425 cals
Original recipe yields 2 servings

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Directions

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  1. Heat oven to 300 degrees 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. Sprinkle 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.

Footnotes

  • ®Reg. T.M. of General Mills, Inc. or its affiliates

Nutrition Facts


Per Serving: 425 calories; 24.2 g fat; 42.8 g carbohydrates; 11.8 g protein; 25 mg cholesterol; 473 mg sodium. Full nutrition

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Very good! Sart this as you walk in the door and it will be ready when you are ready to sit down for dinner. Trick is fresh basil and the best cheese available. Receipe begs to be fooled with--I...