Ditalini & Olive Stuffed Tomatoes

This stuffed tomato recipes uses Ditalini pasta, olives, capers, anchovies, and crispy panko breadcrumbs.

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Ingredients 8 Servings

Ingredients for 8 people

  • 1/3 box Barilla® Ditalini pasta
  • ½ jar Barilla® Marinara Sauce
  • 16 round tomatoes on the vine
  • 4 tablespoons extra virgin olive oil, divided
  • ¼ cup Kalamata olives, pitted, sliced
  • 1 tablespoon capers
  • 1 anchovy (optional)
  • 4 basil leaves, cut julienne
  • 1 cup mozzarella cheese, shredded
  • 3 tablespoons Panko breadcrumbs

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  • Preheat oven to 375° F. Bring a large pot of water to a boil.
  • Cut the top off each tomato, carve out the inside leaving only the outer part, creating a vessel for pasta, set aside.
  • In a skillet, sauté anchovy (optional), capers and olives with half the olive oil for about one minute, add sauce and bring to a boil.
  • Cook pasta 1 minute less than package directions and drain. Toss with marinara sauce mixture and basil, let cool down.
  • Stir in mozzarella and fill tomatoes with pasta mixture. Mix Panko with remaining olive oil then top each tomato.
  • Bake stuffed tomatoes until Panko is golden crispy and mozzarella is melted, about 10 minutes.
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