Turn leftover pasta into a scrumptious dish by roasting a fresh tomato and stuffing it with spaghetti.

Serves 4


  • 1/2 pound fresh or leftover pasta (any type can be used)
  • 1 1/2 cups marinara sauce, homemade or purchased
  • 4 large tomatoes, cored and seeds removed
  • 1 Tbsp. olive oil
  • Parmesan cheese, for garnish
  • Parsley, minced, for garnish
  • Salt and pepper to taste


Preheat oven to 400°. Slice the top third of the tomato, reserving the top as a little hat. Scoop out insides with a small spoon. Season inside tomato with salt and pepper and rub the outsides of the tomato, and the top slice, with the olive oil. Roast until skin is blistered, about 10 to 15 minutes (if too long, it will collapse). In a small bowl toss fresh or leftover pasta with sauce. When tomato is done, fill with pasta and place on a serving dish. Put top of tomato in place and garnish with grated cheese, parsley and additional sauce.

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