Orzo and Cheese Stuffed Tomatoes Recipe

Name: Orzo and Cheese Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large roma tomatoes, fresh; 6 ounces mozzarella cheese, balls cut in half (boconccini); ¼ cup basil, fresh thinly sliced (chiffonade); 2 garlic cloves, minced; 2 tablespoons parsley, fresh chopped; ¼ cup parmesan cheese, freshly grated; 1 ¼ cups orzo pasta, cooked al-dente; ¼ cup pine nuts, toasted and roughly chopped; 12 small lemon, juiced; 1 tablespoon olive oil; salt; pepper

Servings: persons

12 large roma tomatoes, fresh
6 ounces mozzarella cheese, balls cut in half (boconccini)
¼ cup basil, fresh thinly sliced (chiffonade)
2 garlic cloves, minced
2 tablespoons parsley, fresh chopped
¼ cup parmesan cheese, freshly grated
1 ¼ cups orzo pasta, cooked al-dente
¼ cup pine nuts, toasted and roughly chopped
12 small lemon, juiced
1 tablespoon olive oil
salt
pepper

1
Clean each tomato by cutting off top and scooping out insides with a spoon.
2
Reserve the insides to use in another recipe if desired.
3
Thinly slice the bottom of each tomato to allow it to stand up in a casserole pan.
4
Combine basil, garlic, parsley, cheese, pine nuts, olive oil, lemon juice, and orzo in a large bowl.
5
Season well with salt and pepper.
6
Stuff each tomato by filling 3/4 with the pasta mixture.
7
Top with one of the 1/2 sliced Boconccini balls.
8
If desired, sprinkle with some additional Parmesan Cheese.
9
Bake in a 375 degree oven just long enough for the cheese to melt and begin to brown.
10
This should take about 3-5 minutes.
11
Serve and enjoy!

745

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 large roma tomatoes, fresh, 6 ounces mozzarella cheese, balls cut in half (boconccini), ¼ cup basil, fresh thinly sliced (chiffonade), 2 garlic cloves, minced, and more.

Yes, Orzo and Cheese Stuffed Tomatoes 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.

That's it — enjoy your meal!

Orzo and Cheese Stuffed Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions