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Janet in NC

Tomatoes filled with Spinach Fettuchini

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Joined: Dec 9, 2005

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Posted to Thread #18728 at 1:19 pm on Aug 4, 2010

I made these to go with the beer can chicken. They were pretty, tasty and make ahead. Everyone ate every scrap. I used pretty big tomatoes but will use slightly smaller ones next time. I also used all light cream. This is from "A Private Collection" Junior League of Palo Alto 1980

1/4 pound spinach Fettuchini
8 medium size tomatoes
salt and pepper
1 C heavy cream
1C light cream
1/2 t ground thyme
1/2 t salt
1/8 t white pepper
grated Parmesan cheese

Preheat oven to 350

Cook noodles in boiling,salted water until al dente, drain well. Cut off tops of tomatoes and scoop out insides. Season with s&p and drain on paper towels. Set aside

Heat creams in saucepan, add seasonings, add noodles and simmer until cream is absorbed. (my note: I added some grated parm to this).

Meanwhile bake tomatoes in ungreased shallow dish for about 5 min or until heated through. (Don't let them collapse)

Fill shells with noodle mixture, top with more cheese and bake again until hot.


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