Pesto-Pasta Stuffed Tomatoes – a delicious recipe with pasta, tomatoes, fresh basil, garlic, mayonnaise, milk. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook pasta according to package directions, omitting salt. Drain and rinse; set aside.
2
Cut tops from tomatoes; scoop out and discard all but 1/2 cup tomato pulp. Chop tomato pulp; add to pasta. Place tomatoes, cut-side down, on paper towels; let drain 5 minutes.
3
Preheat oven to 350 degrees. Place basil and garlic in blender or food processor; process until finely chopped. Add mayonnaise, milk and black pepper; process until smooth.
4
Combine pasta mixture, zucchini and basil mixture; toss to coat evenly. Place tomatoes, cut-side up, in 8-inch baking dish. Divide pasta mixture evenly among tomatoes, mounding filling slightly; sprinkle with cheese. Bake 10 to 15 minutes or until heated through.
257
kcal
Calories
11
g
Fat
32
g
Carbs
10
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: 3 ounces small pasta uncooked star or other, 4 tomatoes, 1 cup fresh basil loosely packed, 1 garlic clove minced, and more.
Yes, Pesto-Pasta 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.
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