Stuffed Tomato with Macaroni and Minced Beef

 

INGREDIENTS:

• 6 tomatoes, slice in half  (I used plum tomatoes)
• 1 cup elbow pasta
• 1/4 lb ground beef
• 3 tbsp garlic, minced
• 1/4 cup parsley, chopped
• 1/2 – 3/4 cup bread crumbs (I used 4C Japanese Style Panko Seasoned)
• 1/2 cup parmesan, grated (optional, I have made it with and without)
• Salt and pepper to taste
• Olive Oil
• Dry dill weed

 

INSTRUCTIONS:

1. Preheat oven to 375 degree F.
2. Use a small spoon to scoop out tomatoes pulp and seeds. Be gentle not to break the shell. Discard the seeds and save the pulp, chopped.
3. Set a large pot of lightly salted water to boil. Add elbow pasta in the pot, cook until al dente, and drain.
4. Heat a little oil in a skillet over medium-high heat. Add garlic and beef, and stir until browned and crumbly, then dispose of grease.
5. In a bowl, mix together macaroni, beef, chopped pulp, parsley, bread crumbs, salt and pepper to taste.
6. Stuff tomatoes with the mixture. Drizzle some olive oil on top then bake until tomatoes are cooked and soft, about 15 – 20 minutes.
7. Drizzle dill weed on top to serve.