Spaghetti & Cheese Stuffed Tomatoes

fast.cook's picture

Sep. 16, 2011


Firm tomatoes 8 Large
Breadcrumbs 3 Tablespoon
Mixed herbs 1 Pinch
Grated cheese 4 Ounce
Egg 1
Salt To Taste
Cayenne pepper To Taste
Spaghetti 4 Ounce


1. Cut a slice from the stalk end of each tomato and scoop out the centre being careful not to break the tomato skin.

2. Mix the breadcrumbs, herbs and most of the cheese. Bind with the beaten egg and season carefully.

3. Fill the tomatoes with this mixture and bake about 15 minutes in a moderate oven (375°F. - Gas Mark 4).

4. Break up the spaghetti and cook in boiling salted water. Drain.

5. Add the remaining cheese and pulp from the tomatoes. Reheat and add seasoning if required.

6. Pour the spaghetti into a hot dish and arrange the tomatoes on top.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 168Calories from Fat 48

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 322 mg13.42%

Total Carbohydrates 21 g7%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet