Hearty Spaghetti in Tomato Bowls

Hearty Spaghetti in Tomato Bowls


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Put a new spin on your spaghetti dinner tonight. Beefsteak tomatoes have been hollowed out and filled with tender strands of pasta coated in a homemade sauce, then topped with mozzarella slices and a sprinkling of herbs.

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 4 Beefsteak Tomatoes
  • 2 Tbs. Lemon Juice
  • 2 Tbs. Olive Oil
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 8 oz. Spaghetti Pasta, cooked and drained
  • 2 Tbs. Fresh Basil Leaves, chopped, plus additional for garnish
  • 4 thick slices Fresh Mozzarella Cheese

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Preheat oven to 350 degrees. Line a large baking sheet with tinfoil. Cut off the top of each tomato. Cut a small slice off the bottom of each tomato, taking care not to break the shell, in order to help it stand up. Scoop out each tomato's pulp and seeds, leaving 1/2" thick tomato shells. Discard seeds. Place the pulp in a food processor or blender, and puree until smooth. Measure out 2 cups of the processed tomato and pour into a large bowl. Stir in the lemon juice and olive oil. Season with salt and pepper if needed. Stir in the pasta and basil. Scoop equal amounts of the pasta mixture into each tomato. Place tomatoes onto prepared baking sheet and bake for 15 minutes, or until edges start to wilt. Top each tomato bowl with one mozzarella slice and a sprinkling of basil before serving.

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