Ingredients
1 C. small bow-tie pasta cooked and drained
4 large ripe tomatoes
4 sliced green onions
1 clove minced garlic
1 Tbs. basil
1 tsp. butter
3 oz. package of cream cheese, cubed
8 oz. cubed ham or crumbled bacon (optional)
1/4 C. shredded mozzarella, swiss or cheddar cheese
1/4 C. shredded parmesan cheese
1/4 C. milk
Preparation
Hollow out the tomato discarding seeds but chop the pulp. In a 2 cup glass cup combine onions, garlic, butter and basil. Cook on high for 1 minute. In a bowl mix the pasta, cheese, milk, pepper, onion mix and ham. Spoon 1/2 C pasta mixture into each tomato. Place the remaining mixture in an 8" x 8" glass pan and put the filled tomatoes on top. Cover with vented celophane wrap and cook on high for 5-7 minutes.
