Baked Tomatoes Stuffed With Pasta ,Barley, Orzo Recipe – a delicious recipe with tomatoes, black pepper, oregano, mozzarella cheese, Butter, Onion. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Remove the center pulp and seeds from the tomatoes, hollowing them out well.
2
Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.
3
Heat the butter in a saucepan and saute/fry the onion in it till soft; stir in the orzo, stirring well so each grain of pasta is coated.
4
pour in 2 c. of the stock, stir well, and simmer till it is absorbed, adding more stock gradually till the orzo is about three quarters cooked; firmer than al dente.
5
Bled in the Parmesan, stirring it in well.
6
Spoon the orzo mix into the hollowed tomatoes, filling them.
7
Place the filled tomatoes in a casserole or possibly baking dish with 1/2 c. of warm stock in the bottom of the dish.
8
Bake, covered, in a preheated 400 degree oven for 25 min; remove the cover the last 10 min.
329
kcal
Calories
22
g
Fat
11
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 lb Orzo, 6 lrg , hard ripe tomatoes, (for budget wait till summer for the tomatoes) Sugar, 1 tsp Salt Freshly grnd black pepper, 1/2 tsp Dry oregano, and more.
Yes, Baked Tomatoes Stuffed With Pasta ,Barley, Orzo Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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