Pastina Stuffed Tomatoes

Christine Cuneo


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


☆☆☆☆☆ 0 votes

10 Min
20 Min


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1/2 c
cooked pastina
1 Tbsp
fresh chopped parsley
black pepper
garlic powder
onion powder
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

How to Make Pastina Stuffed Tomatoes


  • 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.

Printable Recipe Card

About Pastina Stuffed Tomatoes

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

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