Cheesy Pasta Stuffed Tomatoes Recipes

PASTA STUFFED TOMATOES

Steps:

• Place a pot filled with 3 to 4 quarts water on to boil.
• When water is boiling, add pasta and cook 10 minutes.
• Meanwhile, wash and stem tomatoes.
• Cut in half lengthwise.
• Take a small slice off the bottom of each tomato half so that it will sit up straight.
• With a serrated knife, cut around inside edges and remove pulp and seeds, leaving the shell intact.
• Chop pulp in food processor or by hand.
• Measure 1 cup of processed tomato and place in bowl or return to bowl of food processor if using one.
• Add onion, lemon juice and olive oil.
• Mix well.
• Add salt and pepper to taste.
• Drain pasta and mix with sauce.
• Add mint and parmesan.
• Taste and adjust seasonings if necessary.
• Spoon stuffing into 4 tomato halves and place on serving platter.

CHEESY STUFFED TOMATOES

Steps:

• Cut the tops off the tomatoes and lightly give them with a gentle squish or use a teaspoon to remove some seeds
• Carefully scoop the flesh into a bowl and season the hulled tomatoes with salt and pepper
• Combine the flesh with Pepper Jack, garlic and onion; re-stuff the tomatoes
• In another bowl, combine the breadcrumbs with oregano, fresh cilantro or parsley and Parm
• Pile topping on the stuffed tomatoes, packing the breadcrumbs in, and spray with cooking spray
• Place on a baking sheet and roast in a 425°F oven or put in a grill roasting pan and grill for 8-10 minutes until golden and the cheese is melted
• MORE: Stuffed Cutlets Stuffed Peppers Stuffed Zucchini

STUFFED TOMATOES

Steps:

• In a medium skillet, heat sugar with water. Heat until it melts and becomes a caramel.
• In a medium bowl, mix together the pears and the almonds. Split the vanilla bean lengthwise and scrape the insides into the bowl with the pears, reserving the pod.
• Add the orange juice and the vanilla pod to the caramel and bring the mixture to a boil. Add the star anise and reduce for 8 to 10 minutes.
• Add the reserved tomato pulp, lemon and orange zests, cinnamon and mint to the bowl with the pears and add 1/4 of the caramel mixture. Stir to blend.
• "Stuff" the insides of the tomatoes with the mixture and top with the "hats". Preheat the oven to 350 degrees F.
• Place the tomatoes into a baking dish and pour the caramel into the base of the dish.
• Place the pan in the oven and cook, basting from time to time, 8 to 10 minutes.
• Serve the tomatoes, with the remaining caramel, and vanilla ice cream.

CHEESY STUFFED PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil. Cook the paccheri for 1 minute less than the package directions. Reserve 1/2 cup pasta water, then drain. Rinse the pasta thoroughly with cold water after draining.
• Combine the ricotta with 1/2 cup of the pesto and 2 cups of fontina, then mix well. Season with salt and pepper. Transfer to a piping bag or resealable bag with the corner snipped off. Pipe the mixture into each paccheri. (This doesn't need to be perfect. If a paccheri is very torn or broken, do not use.) Stand each filled paccheri upright in a 10-inch springform pan until it is packed tightly.
• Thin the alfredo sauce with the reserved pasta water in a bowl, then pour it into the pan over the filled paccheri, spreading evenly. Sprinkle with the remaining 2 cups fontina cheese.
• Bake until the mixture is bubbly and the cheese on top is melted, 35 to 40 minutes. Remove from the oven and let sit for 5 minutes. Drizzle with the rest of the pesto and garnish with the fresh basil. Remove the springform side, then slice and serve.

CHEESY STUFFED TOMATOES

Steps:

• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°F.
• Slice about 1/2" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug).
• Mix pistachios, garlic, raisins, 1/4 cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers).
• Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35-45 minutes. Let cool slightly before serving.

TOMATO N CHEESE PASTA

Steps:

• Cook pasta according to package directions. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan., Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted.

CHEESY STUFFED PASTA TUBES

Steps:

• Bring a large pot of salted water to a rolling boil. Add lasagna noodles and cook for about 3/4 of the time package or 7 minutes. Drain and set aside to cool.
• Melt butter in a large frying-pan over medium heat. Add mushrooms and spinach and cook, stirring occasionally, until mushrooms are brown. Drain to remove excess water and put in mixing bowl. Add basil, parsley, paprika, ricotta, mozzarella and salt, pepper, and red pepper flakes to taste. Mix well.
• Lay a noodle flat on a cutting board and cut in half. Scoop some cheese and vegetable mixture along the edge on one end of noodle. Roll noodle up. Touch up ends by adding more mixture with piping bag or small spoon. Repeat with remaining noodles.
• Pour tomato sauce and 2 cups water into thick-bottomed soup pan with tight-fitting lid. Place stuffed noodles in a single layer in sauce. More than one batch may be necessary. Bring to a simmer and cook covered, stirring occasionally, until done, about 20 minutes.

LAURIE'S CHEESY TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine cream of mushroom soup, tomato soup, cheese, kielbasa and pasta; mix well. Pour mixture into a 9x13 inch baking dish.
• Bake in preheated oven for 30 minutes or until bubbly; serve.

CHEESY CORN-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.

SWEET AND CHEESY HEIRLOOM TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Heat olive oil in a large pot over medium-high heat. Add red onion, garlic, and garlic scape; cook, stirring occasionally, until fragrant, about 2 minutes. Squeeze tomatoes into the pot. Add sweet pepper, broccoli, and baby bella mushrooms. Simmer until flavors combine, about 5 minutes.
• Stir tomato paste, white sugar, basil, Italian seasoning, red pepper flakes, cinnamon, and salt into the pot. Reduce heat to medium-low; cook until broccoli is tender. Add chicken strips; simmer sauce for 20 minutes.
• Stir rigatoni into sauce. Mix in Parmesan cheese, mozzarella cheese, and feta cheese.