If you are searching for a bright, flavorful, and elegant vegetarian dish to impress your friends or simply enjoy a cozy meal at home, this Spinach and Orzo Stuffed Tomatoes Recipe is an absolute must-try. It beautifully marries tender orzo pasta with fresh baby spinach, crunchy toasted almonds, and tangy Parmesan, all nestled inside juicy, oven-baked tomatoes. The freshness of the tomatoes combined with the richness of the pesto and lemon juice makes every bite an irresistible celebration of taste and texture.
Ingredients You’ll Need
These ingredients may be simple and straightforward, but each plays a crucial role in building layers of flavor, texture, and vibrant color that bring this dish to life.
- 4 large tomatoes: Choose firm, ripe tomatoes that will hold their shape while baking and provide juicy sweetness.
- 3/4 tsp kosher salt (divided): Enhances natural flavors and helps season the tomatoes and filling perfectly.
- 1 Tbsp butter: Adds buttery richness and serves as the perfect base to soften onions and toast almonds.
- 1/2 cup finely chopped sweet onion: Offers a mild sweetness that complements the savory filling.
- 1/2 cup slivered almonds: Toasted for a satisfying crunch and nutty aroma.
- 2 cups chopped fresh baby spinach: Provides vibrant green color and a healthy dose of nutrients.
- 1 cup orzo pasta: Cooks to a tender, slightly chewy texture that absorbs all the delicious flavors.
- 1/4 cup refrigerated pesto: Brings an herby, garlicky brightness that ties the filling together.
- 1 Tbsp fresh lemon juice: Adds a zesty lift and balances the richness in the dish.
- 1/2 cup Parmesan cheese (grated): Delivers umami depth and a subtle salty finish.
How to Make Spinach and Orzo Stuffed Tomatoes Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350 degrees Fahrenheit. This gentle heat allows the tomatoes to bake slowly and the flavors to meld beautifully without drying out the filling.
Step 2: Cook the Orzo Pasta
Follow the package instructions to cook the orzo until it reaches al dente—a slight bite to the pasta makes for the best texture. Once it’s done, drain and set it aside so it’s ready to mix with the other ingredients.
Step 3: Prepare the Tomatoes
Wash your tomatoes thoroughly. Slice off about a half-inch from the top and a tiny eighth-inch from the bottom to create a stable base for them to sit on the baking dish. Using a grapefruit spoon or sharp knife, gently hollow out the pulp while leaving a sturdy half-inch shell intact to hold the filling. Sprinkle a pinch of salt inside each tomato to enhance its natural flavor.
Step 4: Sauté Onions, Toast Almonds, and Wilt Spinach
Melt butter in a large skillet over medium heat, then gently cook the chopped onions until they’re soft and fragrant, about five minutes. Add the slivered almonds, letting them toast for that toasty crunch and delicious nutty aroma. Toss in the garlic for a quick thirty seconds, then stir in the fresh spinach, covering the pan to let it wilt evenly within a few minutes.
Step 5: Combine the Filling
Remove the skillet from heat and stir in your cooked orzo, pesto, half a teaspoon of salt, fresh lemon juice, and grated Parmesan. Mix everything thoroughly, ensuring every bite of this filling bursts with flavor and has a perfect balance of creamy, tangy, and savory notes.
Step 6: Stuff and Bake
Spray a baking dish lightly with non-stick cooking spray and carefully nestle the hollowed tomatoes into the dish. Spoon the orzo mixture generously into each tomato using an ice cream scoop for easy portioning. For an added cheesy finish, sprinkle a bit more Parmesan on top. Bake the tomatoes for 30 minutes until they are tender and the filling is hot and bubbly.
How to Serve Spinach and Orzo Stuffed Tomatoes Recipe
Garnishes
Freshly chopped basil or parsley scattered on top adds a burst of color and fresh herbaceous aroma. A light drizzle of extra virgin olive oil just before serving can elevate the richness without overpowering the delicate flavors inside the tomatoes.
Side Dishes
This recipe pairs wonderfully with crisp green salads, crusty bread, or a simple soup for a well-rounded meal. Something light and fresh like a lemon vinaigrette salad complements the richness of the stuffed tomatoes beautifully.
Creative Ways to Present
For a stunning presentation, arrange the stuffed tomatoes on a platter lined with extra fresh spinach leaves or sprinkle roasted pine nuts around the dish for added texture. Serving directly from the baking dish keeps things warm and welcoming at the table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Spinach and Orzo Stuffed Tomatoes Recipe, store them in an airtight container in the refrigerator. They will keep well for 2 to 3 days while maintaining their vibrant flavor and texture.
Freezing
While the fresh tomatoes themselves don’t freeze well due to their water content, you can freeze the orzo filling separately. Portion it into freezer-safe containers and thaw in the refrigerator overnight before reheating and stuffing fresh tomatoes when ready to eat.
Reheating
Reheat leftovers gently in a preheated oven at 325 degrees Fahrenheit until warmed through. Alternatively, microwave-safe portions can be reheated on medium power in short bursts, stirring occasionally to maintain even heating.
FAQs
Can I use other types of pasta instead of orzo in the Spinach and Orzo Stuffed Tomatoes Recipe?
Yes! While orzo is ideal for its small shape that fits perfectly inside tomatoes, you can substitute with small pasta shapes like couscous or tiny shells. Just ensure they are cooked al dente and drain well to prevent sogginess.
Is this recipe suitable for vegan diets?
This particular recipe includes butter and Parmesan cheese, which are dairy products. For a vegan version, replace butter with olive oil and use nutritional yeast or vegan cheese substitutes to maintain the rich, cheesy flavor.
Can I prepare the stuffing mixture in advance?
Absolutely! You can prepare the orzo and spinach filling a day ahead and store it refrigerated. When ready, stuff your tomatoes and bake them fresh to preserve the best texture and flavor.
How can I tell when the tomatoes are cooked perfectly?
The tomatoes should feel tender to the touch but still hold their shape without collapsing. The filling will be bubbling and golden on top if you sprinkled extra cheese. This usually takes about 30 minutes at 350 degrees Fahrenheit.
What variations can I try with this Spinach and Orzo Stuffed Tomatoes Recipe?
Feel free to experiment by adding crumbled feta or goat cheese for a tangier twist, swapping almonds for pine nuts, or including sun-dried tomatoes in the filling for extra depth. Each variation brings a delightful new angle to this classic dish.
Final Thoughts
This Spinach and Orzo Stuffed Tomatoes Recipe is such a joyful dish to make and share. It brings together fresh, wholesome ingredients in a way that feels both comforting and special. Whether it’s for a weeknight dinner or a weekend gathering, I promise it will become one of your favorite go-to recipes to showcase the vibrant tastes of summer and beyond. Give it a try, and prepare to fall in love with every delicious bite!
Print
Spinach and Orzo Stuffed Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Spinach and Orzo Stuffed Tomatoes recipe features juicy tomatoes filled with a savory mixture of tender orzo pasta, fresh baby spinach, toasted almonds, sweet onions, pesto, and Parmesan cheese, all baked to perfection. It’s a delicious and elegant vegetarian main or side dish that’s perfect for a healthy and flavorful meal.
Ingredients
Tomatoes
- 4 large tomatoes
- 3/4 tsp kosher salt (divided)
- Non-stick cooking spray (for baking dish)
Orzo Mixture
- 1 cup orzo pasta
- 1 Tbsp butter
- 1/2 cup finely chopped sweet onion
- 1/2 cup slivered almonds
- 2 cups chopped fresh baby spinach
- 1/4 cup refrigerated pesto
- 1 Tbsp fresh lemon juice
- 1/2 cup Parmesan cheese (grated)
- 1 clove garlic, minced
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed tomatoes.
- Cook the Orzo: Prepare the orzo pasta according to the package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the Tomatoes: Wash the tomatoes and slice about 1/2 inch off the top and about 1/8 inch off the bottom so they sit flat. Carefully scoop out the pulp using a grapefruit spoon or knife, leaving a 1/2 inch thick shell intact. Discard the pulp and sprinkle the inside of each tomato with a pinch of kosher salt. Set aside.
- Sauté Vegetables and Almonds: In a large skillet, melt butter over medium heat. Add the finely chopped sweet onions and cook for about 5 minutes until softened. Stir in the slivered almonds and cook for another 2-3 minutes until toasted. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach, cover the skillet, and cook for 2-3 minutes until the spinach wilts.
- Combine Filling: Remove the skillet from heat. Stir in the cooked orzo, refrigerated pesto, 1/2 teaspoon salt, fresh lemon juice, and grated Parmesan cheese. Mix thoroughly to combine all ingredients evenly.
- Stuff and Bake Tomatoes: Lightly spray a baking dish with non-stick cooking spray. Fill each tomato with the orzo and spinach mixture using an ice cream scoop or spoon. Optionally, sprinkle extra Parmesan cheese on top. Place the stuffed tomatoes in the baking dish and bake in the preheated oven for 30 minutes. Serve immediately while warm.
Notes
- You can substitute slivered almonds with pine nuts or walnuts for a different texture and flavor.
- To make this dish vegan, omit the Parmesan cheese or use a plant-based cheese alternative.
- The tomato pulp can be used to make a light tomato sauce or added to salads or soups for minimal waste.
- For extra flavor, add a pinch of crushed red pepper flakes when sautéing the garlic.
- Ensure not to overcook the orzo to prevent mushy filling; al dente is ideal.
