Pastina Stuffed Tomatoes

★★★★★ 1 Review
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By Christine Cuneo
from Tonawanda, NY

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

Blue Ribbon Recipe

This stuffed tomato is a little different than traditional stuffed tomato recipes. It's not full of the creaminess you expect, so the tomato itself shines and it's full of Italian flavors. We loved the texture the pasta adds and cheese hold's the filling together. Panko bread crumbs add a bit of crunch on top. Parsley adds a bit of freshness to the recipe (along with flavor). These stuffed tomatoes would be a great appetizer or side dish. This little tomato is sure to impress your family and friends.

— The Test Kitchen @kitchencrew
serves 3
prep time 10 Min
cook time 20 Min
method Bake

Ingredients

  • 3
    tomatoes
  • 1/2 c
    cooked pastina
  • 1 Tbsp
    fresh chopped parsley
  • dash
    black pepper
  • dash
    garlic powder
  • dash
    onion powder
  • dash
    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
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How To Make

  • 1
    Cook pastina in boiling water for 5 minutes.
  • 2
    Drain.
  • 3
    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.
  • 4
    In a small mixing bowl, add all the ingredients except for the topping Panko crumbs; mix well.
  • 5
    Spoon the mixture into the tomato skins and top with the remaining crumbs.
  • 6
    Bake in a preheated oven at 400 degrees F. for 15 minutes or until tops brown. Be careful overcooking will cause the tomatoes to split. Allow to cool for a few minutes to set before serving.
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