Oh, do I have a treat for you! These pesto pasta stuffed tomatoes are my go-to when I want something fresh, vibrant, and bursting with flavor—without spending all day in the kitchen. Picture this: juicy tomatoes hollowed out and stuffed with a rich, herby pesto pasta, baked until the edges just start to caramelize. Heaven, right? It’s the kind of dish that makes you feel fancy but secretly requires almost no effort. I first stumbled on this recipe when I had a garden full of tomatoes and a craving for something different. Now? It’s a summer staple. Trust me, once you try these, you’ll be hooked.
Why You’ll Love These Pesto Pasta Stuffed Tomatoes
Let me count the ways! First off, these little beauties come together in under 30 minutes—perfect for those nights when you’re starving but don’t want to fuss. Second, that pesto pasta filling? It’s like a flavor explosion in your mouth, with fresh basil, garlic, and parmesan working their magic. Plus, these are crazy versatile—toss in some grilled chicken, swap the pasta for quinoa, or go vegan with dairy-free cheese. And oh, the colors! Bright red tomatoes stuffed with vibrant green pesto pasta? Total Instagram gold. Basically, they’re quick, tasty, and impossible to mess up. What’s not to love?
Ingredients for Pesto Pasta Stuffed Tomatoes
Here’s everything you’ll need to make these flavor-packed beauties:
- 4 large tomatoes, look for ones that sit flat and feel firm (trust me, floppy tomatoes won’t hold up!)
- 1 cup cooked pasta, I use penne or fusilli, cooked al dente so it doesn’t turn mushy
- 1/4 cup pesto sauce, homemade if you’re feeling fancy, but store-bought works just fine in a pinch
- 1/4 cup grated parmesan cheese, the good stuff, freshly grated if possible
- 1 tbsp olive oil for that gorgeous golden finish
- Salt and pepper to taste, because seasoning makes everything better
Ingredient Notes & Substitutions
No stress if you need to swap things! Gluten-free pasta works beautifully here, and for my vegan friends, nutritional yeast makes a great parmesan stand-in. Want extra protein? Toss in some diced chicken or shrimp. Out of fresh tomatoes? Bell peppers make a fun, colorful alternative; just adjust baking time since they’re crunchier.
How to Make Pesto Pasta Stuffed Tomatoes
Ready to make magic happen? Here’s how I whip up these beauties every single time:
- Preheat your oven to 375°F. This gives your tomatoes that perfect tender-but-not-mushy texture
- Prep those tomatoes, slice off the tops (save ’em for garnish!) and scoop out the insides with a spoon (don’t toss those seeds, they’re great in salads!)
- Make the filling in a bowl, mix your cooked pasta with pesto and parmesan until every noodle is happily coated
- Stuff ’em good pack that pesto pasta mixture snugly into each tomato (I use my hands, it’s messy but fun!)
- Drizzle and season a quick glug of olive oil over each one, then a pinch of salt and pepper to taste
- Bake for 15-20 minutes. You’ll know they’re done when the tomatoes start to soften and those edges get slightly golden
Tips for Perfect Pesto Pasta Stuffed Tomatoes
Here’s my secret sauce for success: First, chill your hollowed tomatoes for 10 minutes before stuffing them helps them hold their shape better. Second, if your pesto is thick, mix in a teaspoon of pasta water to make it easier to coat the noodles. And don’t overbake! Those tomatoes should be tender but still have some structure. Nobody wants tomato soup in a shell!
Serving Suggestions for Pesto Pasta Stuffed Tomatoes
Oh, these stuffed tomatoes shine all on their own, but if you’re like me and love a full spread, here’s how I serve them: with a big hunk of garlic bread for scooping up any escaped pesto, or a simple arugula salad with lemon dressing to cut the richness. For fancy dinners? Add a chilled glass of Pinot Grigio—it’s magic with the basil flavors!
Storing and Reheating Pesto Pasta-Stuffed Tomatoes
Got leftovers? Lucky you! These stuffed tomatoes keep beautifully in the fridge for up to 3 days. Just pop them in an airtight container. When reheating, skip the microwave unless you like soggy tomatoes (yuck!). Instead, warm them in a 350°F oven for about 10 minutes until heated through. Pro tip: Sprinkle a little extra parmesan on top before reheating—it gets all crispy and delicious!
Pesto Pasta Stuffed Tomatoes Nutritional Info
Okay, let’s talk numbers—but don’t worry, these stuffed tomatoes are as kind to your waistline as they are to your taste buds! Here’s the scoop (based on my exact recipe with regular pasta and dairy parmesan): each juicy tomato comes in at about 220 calories, with 12g of fat (mostly the good kind from olive oil and pesto), 22g carbs, and a solid 7g protein. Not too shabby for something that tastes this indulgent, right?
Quick note: These numbers can totally change depending on your ingredients—use whole wheat pasta? Fewer carbs. Vegan cheese? Less fat. Toss in chicken? More protein. That’s the beauty of this recipe—you can tweak it to fit exactly what your body needs while still keeping all that amazing flavor!
FAQs About Pesto Pasta Stuffed Tomatoes
Can I use cherry tomatoes instead of large ones?
Absolutely! Just use a paring knife to hollow them out—it’s fiddly but so cute for appetizers. Bake for 10-12 minutes since they’re smaller.
How can I make this dish vegan?
Easy peasy! Swap regular pesto for a dairy-free version (basil, nuts, nutritional yeast, and olive oil), and skip the parmesan or use a vegan substitute. The flavors still pop!
Can I prepare these ahead of time?
Yes! Stuff the tomatoes up to 4 hours before baking and refrigerate. Just add 2-3 extra minutes to the bake time since they’ll be cold.
What if my tomatoes collapse while baking?
No panic—they’ll still taste amazing! Next time, pick firmer tomatoes and don’t overfill them. A quick 10-minute chill before baking helps too.
Any other filling ideas?
Oh, tons! Try sun-dried tomato pesto, add roasted veggies, or mix in crumbled feta for a salty kick. Get creative—it’s hard to mess up!
Did you make these? I’d love to hear how they turned out! Drop a comment with your twist—maybe you added bacon or tried a different cheese. Snap a pic and tag me—let’s see those gorgeous stuffed tomatoes! You can find more delicious recipes at Family Tastes.
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Pesto Pasta Stuffed Tomatoes: 30-Minute Flavor Explosion
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and flavorful dish combining juicy tomatoes with rich pesto pasta.
Ingredients
- 4 large tomatoes
- 1 cup cooked pasta
- 1/4 cup pesto sauce
- 1/4 cup grated parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F.
- Cut the tops off the tomatoes and scoop out the insides.
- Mix the cooked pasta with pesto and parmesan cheese.
- Stuff the tomatoes with the pasta mixture.
- Drizzle olive oil over the tomatoes and season with salt and pepper.
- Bake for 15-20 minutes until the tomatoes are tender.
Notes
- Use firm tomatoes to prevent them from collapsing.
- You can add cooked chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg