Stuffed tomatoes with maccheroni milanese

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Ingredients:

8 tomatoes

pepper

salt

some fresh basil or 1/2 teasp dry

1 teaspoon fresh parsley

150 gr cooked maccheroni

75 gr (cooked) ham

1/2 tablespoon oil

3-4 tablespoons Parmesan cheese

oil and butter or margarine

extra:

oven

Preparation:

© Janneke's Recipe pages - recipe vegetable, noodles, Italy

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Cut on the stalk side the caps off the tomatoes. Hollow and sprinkle the inside with pepper and salt. Rub the removed parts through a strainer.

Cut basil and parsley small. Mix with the maccheroni (cooked with for example a bouillon cube), tomato pulp, cubed ham, some oil and grated Parmesan cheese.

Fill the tomatoes. Place the cap back on and coat the tomatoes with oil.

Place with a little butter or margarine in a greased oven dish.

Bake the tomatoes in the middle of the oven 20 to 30 minutes.