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Pasta 'N' Tomatoes

Healthy.Eater's picture
Ingredients
  Tripolini 1 Cup (16 tbs) (Tiny Bow Tie Pasta)
  Tomatoes 32 Ounce (Four 8 Ounce Each Pieces, Large)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Snipped basil/1 teaspoon dried basil, crushed 1 Tablespoon
  Butter/Margarine 1 Tablespoon
  Cream cheese 3 Ounce, cubed (1 Package)
  Shredded cheese 1 Ounce (Mozzarella, Cheddar, Or Swiss, 1/4 Cup)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Pepper 1⁄8 Teaspoon
  Cubed fully cooked ham 1⁄3 Cup (5.33 tbs)
  Milk 1⁄4 Cup (4 tbs)
Directions

Cook pasta conventionally according to the package directions.
Drain and keep warm.
Meanwhile, cut a thin slice off the stem end of the tomatoes.
Hollow out the tomatoes, leaving a 1/4-to 1/2-inch-thick shell.
Discard seeds.
Chop the tomato insides and tops; set aside.
In a 2-cup measure combine onion, garlic, basil, and butter or margarine.
Cover with vented clear plastic wrap.
Cook on 100% power (high) for 1 to 2 minutes or till the onion is tender.
Stir together the warm pasta; cream cheese; mozzarella, cheddar, or Swiss cheese; Parmesan cheese; and pepper.
Stir till the cheeses are slightly melted.
Stir in the onion mixture, ham, and milk.
Spoon about 1/2 cup of the pasta mixture into each tomato.
Spoon the remaining pasta mixture into an 8x8x2-inch baking dish.
Sprinkle with the chopped tomato.
Arrange the filled tomatoes in the dish atop the pasta mixture.
Cover with vented clear plastic wrap.
Cook on high for 6 to 8 minutes or till heated through.
Let stand, covered, for 1 minute.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Interest: 
Holiday, Party, Healthy
Ingredient: 
Pasta
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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