Ingredients
- 12 tomatoes
- 250 g small pasta
- 5 tbsp Parmesan
- 400 ml béchamel sauce
- Olive oil and salt
- Black pepper and oregano
Method
Cook the pasta in salted water. Cut off the tops of the tomatoes and scoop out the cores. Turn them upside down to drain.
Mix the pasta with the béchamel sauce and fill the tomatoes with the mixture. Arrange them in a baking dish greased with olive oil and sprinkle the tops with Parmesan and oregano. Bake in an oven preheated to 170 degrees. Serve warm.
