Stuffed Tomatoes with Pasta

Preparation20 min.
Cooking40 min.
Тotal60 min.
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  • tomatoes - 6. large
  • tomato paste - 1 4/5 cups (450 ml)
  • pasta - 15.9 oz (450 g) shells or similar forms
  • onions - 1 large head
  • butter - 1/3 cup (75 g) cow
  • garlic - 1 clove crushed
  • cream - 2/3 cup (150 ml) sour cream
  • marjoram - 1 tsp
  • sugar - 2 tsp


Preheat oven to 392°F (200 °C). Cut the cap from the top of the tomatoes. Carve the pulp and save the seed and juice. Clean the mixture through a strainer and add to the tomato sauce with sugar and marjoram.

Simmer on low heat to make a thick and rich sauce. Melt the butter and gently fry the onion to soften and become transparent but not colored. Add the crushed garlic and fry for another 30 seconds.

Boil the pasta in salted boiling water until tender, but do not braise. Drain and rinse with boiling water, add them to the onions and garlic. Fill the tomatoes with the noodle-onion mixture.

Sandwich them with the lids and put them in a fireproof dish. Pour tomato sauce and bake for 20 minutes.

Serve in a tomato sauce and a little gravy bowl with soured cream. If you can serve with vegetable decorations or whatever you want.


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