Pastina Stuffed Tomatoes

Christine Cuneo

By
@frilled2b

I make this dish often - my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
3
Prep:
10 Min
Cook:
20 Min
Method:
Bake

Ingredients

3
tomatos
1/2 c
cooked pastina
1 Tbsp
fresh chopped parsley
dash(es)
black pepper
dash(es)
garlic powder
dash(es)
onion powder
dash(es)
italian seasoning
1/2 c
grated mozzarella cheese
1/4 c
finley diced pepperoni
1/4 c
panko bread crumbs
panko bread crumbs for topping

Step-By-Step

1Cook Pastina in boiling water for 5 min. drain
2Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh and place the pulp in a strainer. Separate as many of the seeds from the meat as possible and discard. Chop the remaining meat and working as much of the juice out as possible.
3In small mixing bowl add all the ingredients except for the topping Panko crumbs, mix well. Spoon the mixture into the tomato skins and top with the remaining crumbs.
4Bake in preheated oven for 15 minutes or till tops brown. Be careful overcooking will cause the tomatoes to split. Allow to cool for a few minutes to set before serving.

About this Recipe

Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom
Hashtags: #panko, #Tomato, #pastina