Pasta Stuffed Tomatoes with Gorgonzola, Italian Dinner, Menus, History, Pairings

1. Cook pasta, drain and drizzle the 1 tablespoon olive oil into cooked pasta so not to stick.

2. Heat oven to 350 degrees.

3. Hollow out 6 large tomatoes, drizzle the ? cup olive oil evenly into the 6 tomatoes and sea salt and pepper the insides as well.
Refrigerate or freeze the insides of the tomatoes (use later for tomato sauce or soups).

4. Place each tomato in a ramekin and bake in oven until slightly tender, about 15 minutes. Remove from oven.

5. In a bowl, mix the pasta, chopped basil, heavy cream, and the gorgonzola cheese.

6. Fill each tomato with the mixture. And then top each with some mozzarella cheese.

7. Put under the broiler until top cheese is melted and golden. Remove and garnish with fresh basil.





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				1/4 pound small pasta 1 tablespoon olive oil 6 large fresh tomatoes 1/4 cup olive oil Sea salt Freshly ground pepper 2 tablespoons chopped fresh basil 1/2 cup heavy cream 1 cup gorgonzola cheese 1 cup shredded mozzarella cheese Fresh basil for garnish

	1. Cook pasta, drain and drizzle the 1 tablespoon olive oil into cooked pasta so not to stick. 2. Heat oven to 350 degrees. 3. Hollow out 6 large tomatoes, drizzle the ? cup olive oil evenly into the 6 tomatoes and sea salt and pepper the insides as well. Refrigerate or freeze the insides of the tomatoes (use later for tomato sauce or soups). 4. Place each tomato in a ramekin and bake in oven until slightly tender, about 15 minutes. Remove from oven. 5. In a bowl, mix the pasta, chopped basil, heavy cream, and the gorgonzola cheese. 6. Fill each tomato with the mixture. And then top each with some mozzarella cheese. 7. Put under the broiler until top cheese is melted and golden. Remove and garnish with fresh basil.