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Hi all! Time is flying by!! I read something today and it said this: “Make a list of things that make you happy. Make a list of things you do every day. Compare lists…and adjust accordingly.” I love this because the list of things I do every day and the list of things that make me happy right now are pretty dang close. I could not be more blessed with the opportunities rolling into my life and the way things are going!
[Tweet “Need a new way to keep your pasta portions in check? Stuff it in a tomato! You get the satisfaction from the carbs and a fresh tomato filled with filled with antioxidants such as lycopene! |Krollskorner.com”]
This was a new recipe for me…so I hope you like it as much as my mom and I did. As I was making it I was totally thinking to make this an even “healthier” dish I could stuff the tomatoes with spaghetti squash mmmm. I love this for a Meatless Monday idea and how it keeps your pasta portions in check! Not to mention all of the lycopene that tomatoes are loaded with!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 3-4 large heirloom tomatoes (cored and seeds removed - save insides)
- 1/2 pound thin spaghetti noodles
- 2 T garlic (chopped)
- 1/2 jar marinara sauce (low sodium)
- 2 T basil (fresh, chopped)
- 1 small red onion (chopped)
- 1 T EVOO
- 1 T red pepper chili flakes
- 1 tsp. garlic powder
- salt and pepper TT
- Parmesan (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- In a large pot, bring water to a boil and cook off thin spaghetti. Preheat oven to 200 degrees F.
- While the water is boiling, cook diced onions and garlic in 1 T extra virgin olive oil until onions are translucent. Add in the marinara, basil, and seasonings and bring to a light boil.
- Slice the top third of the tomato, reserving the top for garnish as a "top hat." Scoop the insides of the tomato out and add into the marinara sauce that is by now boiling.
- Once pasta is cooked and drained, lightly toss pasta with marinara. Swirl with fork and gently place portioned pasta into tomato shells. Put tomatoes in a glass casserole dish that will hold up your tomatoes and cook in oven for 10-15 minutes. Top with additional sauce and top with Parmesan if desired. Serve with tops on and enjoy!