Easy Baked Stuffed Tomatoes

• Vegetarian

• Produce

  • 1/4 cup Parsley
  • 1/2 cup Red onion
  • 1 cup Tomato pulp
  • 6 Tomatoes, very large firm

• Pasta & Grains

  • 10 oz Spaghetti

• Baking & Spices

  • 1 Kosher salt and pepper

• Oils & Vinegars

  • 1 Cooking spray
  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Mozzarella cheese
  • 3/4 cup Parmesan cheese

Found on dinneratthezoo.com

Description

Ingredients

• 6 very large firm tomatoes (I recommend beefsteak)
• 2 tablespoons olive oil
• 10 ounces spaghetti
• ½ cup red onion, finely diced
• 1 cup of finely diced tomato pulp
• ¾ cup parmesan cheese
• ¼ cup parsley, minced
• ½ cup shredded mozzarella cheese
• kosher salt and pepper
• cooking spray

Directions

• Cut the tops off the tomatoes. Hollow out the insides of the tomatoes with a knife or grapefruit spoon. Discard the tomato seeds; reserve the remaining tomato pulp. Dice up 1 cup of the pulp, set aside.
• Preheat the oven to 350 degrees.
• Bring a pot of salted water to a boil. Cook the spaghetti as directed on the package.
• While the spaghetti is cooking, heat up a large pan on medium-high heat. Add 1 tablespoon of olive oil.
• Add the red onion to the pan, saute for 5 minutes or until the onion has softened and is starting to brown.
• Add the tomato to the pan, cook for 1 minute. Season the onion and tomato mixture with salt and pepper to taste.
• Drain the spaghetti and add it to the pan. Stir in the remaining tablespoon of olive oil, parmesan cheese and parsley. Add more salt and pepper to taste.
• Put the tomato shells into a pan greased with cooking spray. I used an 8x8 square pan. Mound the pasta evenly into the tomato shells. You may have a little pasta leftover. Sprinkle the mozzarella evenly over the spaghetti mixture.
• Place the tops back on the tomatoes. Bake the tomatoes for 30 minutes. Serve immediately.

Nutrition