Creamy Linquuni Stuffed Tomato A1
Elevate your dinner table with this irresistibly indulgent recipe for Creamy Linguini Stuffed Tomato A1. Perfectly ripened tomatoes are hollowed out and filled with a rich, garlicky Parmesan cream sauce, tossed with tender linguini pasta and fragrant fresh basil. After a quick stint in the oven, the tomatoes become delightfully tender, perfectly complementing the creamy filling. This visually stunning and flavor-packed dish is ready in under 45 minutes, making it ideal for both weeknight meals and impressive entertaining. Serve these elegant stuffed tomatoes with a sprinkle of extra Parmesan and fresh basil for a show-stopping presentation. Whether you're a pasta lover or a fan of baked tomato recipes, this dish is as comforting as it is gourmet.
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 200 grams linguini pasta
- 2 tablespoons butter
- 1 cup heavy cream
- 2 cloves garlic (minced)
- 1 cup Parmesan cheese (grated)
- 2 tablespoons fresh basil leaves (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and scoop out the insides using a spoon, being careful not to puncture the outer walls. Reserve the pulp for another use, if desired. Lightly sprinkle the insides with a pinch of salt, and place the tomatoes upside down on a paper towel to drain.
Boil water in a large pot and cook the linguini pasta according to package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Lower the heat and add the heavy cream to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Gradually stir in the grated Parmesan cheese, and continue stirring until the sauce thickens, about 2-3 minutes.
Add the cooked linguini to the skillet, tossing it in the creamy garlic Parmesan sauce until fully coated. Stir in the chopped basil, salt, and black pepper.
Lightly grease a baking dish with the olive oil. Place the hollowed tomatoes upright in the dish.
Carefully stuff each tomato with the creamy linguini mixture, packing it gently but firmly.
Place the stuffed tomatoes in the preheated oven and bake for 15-20 minutes, or until the tomatoes are tender but still hold their shape.
Remove the stuffed tomatoes from the oven and let them cool slightly for 5 minutes before serving.
Garnish with additional Parmesan cheese and fresh basil, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 6245 mg | 272% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 20.3 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2731 mg | 210% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2100 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
