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:

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

Directions Step-By-Step

1
Cook Pastina in boiling water for 5 min. drain
2
Cut 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.
3
In 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.
4
Bake 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