Tomatoes Stuffed with Spaghetti
by Tarla Dalal
If you believe that red and white is a great combination, and enjoy the mix-and-match of tanginess and mildness, then this gourmet preparation will be a heavenly treat for you.
Juicy tomato cups are filled with boiled spaghetti in a soothing white sauce pepped up with crunchy capsicum, and baked with a sprinkling of cheese.
Tomatoes stuffed with spaghetti is as much a wholesome snack as it is a perfect starter .
Tomatoes Stuffed with Spaghetti recipe - How to make Tomatoes Stuffed with Spaghetti
Preparation Time: Cooking Time: Baking Time: 15 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 15 stuffed tomatoes
15 medium sized tomatoes
1 tbsp butter
1/4 cup finely chopped onions
1/4 cup finely chopped capsicum
1/2 tsp finely chopped green chillies
1 cup cooked spaghetti
1 cup white sauce
1/4 tbsp grated processed cheese
salt and to taste
- Method
- Cut the tops of the tomatoes and scoop them.
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and green chillies and sauté for 1minute.
- Add the spaghetti, white sauce, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes.
- Fill the tomato cases with the spaghetti mixture.
- Grease a flat baking dish and arrange the filled tomatoes. Sprinkle with cheese and bake in a hot oven at 200°c (400 °f) for 10 minutes.
- Serve hot.
| Energy | 67 cal |
| Protein | 2.1 g |
| Carbohydrates | 7 g |
| Fiber | 1.4 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 378.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 24.8 mg |
| Folic Acid | 25.7 mcg |
| Calcium | 78.8 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 29.5 mg |
| Potassium | 142.2 mg |
| Zinc | 0.1 mg |
Creamy spaghetti with capsicum and onion filled in tomatoes with grated cheese.. I made this recipe at home my family loved it and praised me....