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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  • 3
  • 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

How to Make Pastina Stuffed Tomatoes


  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.

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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