About This Recipe
2 large beefsteak tomatoes
½ cup of dried stellette (or other small soup pasta)
Salt and pepper
1 red onion, finely chopped
1 clove of garlic, crushed
100g mushrooms, diced
¼ cup of fresh basil leaves, finely chopped
50g hard goat’s cheese, grated
- Heat the oven to 180 degrees centigrade. Cut the top lid off the tomatoes and set aside. Scoop out the seeds and core using a teaspoon and discard.
- Cook the pasta in a large pan of boiling, salted, water according to the instructions. Drain and rinse in cold water, then drain again.
- Gently fry the onion and garlic for 5 minutes until softened, but not coloured. Add the mushrooms and fry for another 3-5 minutes, then stir in the pasta, basil and grated cheese.
- Spoon the filling into the tomato shells and replace the lids. Transfer to an ovenproof dish and bake in the oven for 30 minutes, until the tomatoes are soft. Serve hot.