Mostaccioli with Roasted Tomato Feta and Garlic
Elevate your pasta night with this irresistible Mostaccioli with Roasted Tomato, Feta, and Garlic! Featuring perfectly al dente mostaccioli tossed in a medley of caramelized cherry tomatoes, creamy melted feta, and fragrant minced garlic, this recipe brings bold Mediterranean-inspired flavors to your table with minimal effort. Fresh basil adds a vibrant finish, while a hint of red pepper flakes delivers a subtle kick. The roasted tomatoes release their natural sweetness, creating a luscious sauce that clings beautifully to the pasta. Ready in just 45 minutes, this easy yet elegant dish is perfect for weeknight dinners or casual entertaining. Pair with a crisp salad and garlic bread for a complete meal you’ll savor with every bite!
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Recipe Information
Ingredients
- 12 oz mostaccioli pasta
- 2 cups cherry tomatoes
- 1 cup feta cheese, crumbled
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 1 cup fresh basil leaves, chopped
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 0.25 tsp red pepper flakes (optional)
- 0.25 cup grated parmesan cheese (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the cherry tomatoes, 2 tablespoons of olive oil, minced garlic, salt, pepper, and optional red pepper flakes. Toss until the tomatoes are evenly coated.
Spread the tomato mixture onto the prepared baking sheet and roast for 20-25 minutes, or until the tomatoes are soft and caramelized.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the mostaccioli pasta according to the package instructions until al dente. Drain and reserve 1/2 cup of pasta cooking water.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the drained pasta and toss to coat.
Add the roasted tomatoes (including any juices from the baking sheet), crumbled feta cheese, and 1/4 cup of the reserved pasta water to the skillet. Stir gently to combine, allowing the feta to melt slightly and create a creamy sauce. Add more pasta water if needed to adjust the consistency.
Stir in the chopped fresh basil and adjust seasoning with additional salt and pepper to taste.
Serve the pasta hot, garnished with parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 4057 mg | 176% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 15.6 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2098 mg | 161% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1589 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
