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Pasta Stuffed Tomatoes

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(Recipe ID: 41)

Serves 6

Preparation time: 20 minutes; Cook time: 30 minutes

Source: Merry Thomas, M.S. R.D. L.D.

Serve as an attractive luncheon dish.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 6 Medium sized tomatoes
  • 1 Tablespoon Extra virgin olive oil
  • 2 cups zucchini, finely diced
  • 2 Cloves of garlic, minced and mashed
  • 1 1/2 cups Cooked Pappardelline, cut in 1-inch pieces *
  • 1/4 cup Evaporated skim milk
  • Salt and pepper to taste *
  • 1/4 cup Crumbled farmer cheese


  1. Preheat the oven to 400 degrees. 
  2. Scoop out the inside of the tomatoes. 
  3. Turn the tomatoes upside-down on a paper towel to drain. 
  4. In a saute' pan, heat the extra virgin olive oil and saute' the zucchini and garlic until the zucchini is tender crisp, 3 to 5 minutes. 
  5. Remove from heat and combine the zucchini with the vermicelli and evaporated milk . Season to taste with salt and pepper and toss.
  6. Spoon the filling into the tomatoes and sprinkle with cheese.
  7. Bake for 15 minutes, or until the tomatoes are soft but still hold their shape.
  8. Serve immediately.

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