Orzo and Cheese Stuffed Tomatoes
Transform your dinner table with these irresistibly delicious Orzo and Cheese Stuffed Tomatoes! This show-stopping vegetarian dish features juicy, hollowed-out tomatoes filled with a decadent mix of creamy orzo pasta, three luxurious cheeses (cream cheese, Parmesan, and mozzarella), and sautéed spinach, all seasoned to perfection with aromatic garlic and Italian seasoning. Topped with golden, crispy breadcrumbs, these baked stuffed tomatoes strike the perfect balance between comfort food and sophisticated flavor. Ready in under an hour, this recipe is an ideal choice for a creative main course or an eye-catching side dish. Garnish with fresh basil for a burst of color and aroma, and watch your guests swoon over every bite. Perfect for meatless Mondays, healthy family dinners, or elegant dinner parties, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 6 pieces Large tomatoes
- 1 cup Orzo pasta
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves (minced)
- 1 cup Baby spinach (chopped)
- 4 ounces Cream cheese (softened)
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Breadcrumbs
- 2 tablespoons Fresh basil (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and scoop out the insides using a spoon, being careful not to pierce the walls. Set the hollowed-out tomatoes aside and discard or save the pulp for another use (like a sauce).
Cook the orzo according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted.
Turn off the heat and stir in the cooked orzo, cream cheese, Parmesan cheese, mozzarella cheese, Italian seasoning, salt, and black pepper. Mix until the cheeses are fully melted and the ingredients are well combined.
Fill each hollowed tomato with the orzo mixture, pressing gently to pack the filling.
Place the stuffed tomatoes in a baking dish. Sprinkle the tops with breadcrumbs for a crunchy topping.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the tops are golden brown.
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 4626 mg | 201% | |
| Total Carbohydrate | 249.0 g | 91% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 39.8 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2064 mg | 159% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3075 mg | 65% | |
*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.
