INGREDIENTS

INSTRUCTIONS

Pre-heat oven to 350-F degrees. Select a 2-quart round baking dish for your
casserole.
Cut a thin slice off the stem end of each tomato. Hollow out the tomatoes
with a spoon. Chop the removed pulp and tops, drain, and set aside.
Prepare the bow-tie pasta as directed on the manufacturer's packaging;
drain and reserve.
Meanwhile, warm the olive oil in a heavy skillet over medium heat. Add the
onion and garlic and sauté until tender, about 5 to 8 minutes.
In a medium bowl, blend together the undiluted cream of celery soup and
milk until smooth. Add the sautéed onion and garlic, fresh basil, salt, and
pepper. Stir until well combined. Blend in the ham or chicken, the cooked
pasta, and the chopped tomatoes.
Fill each tomato shell with about one-third cup of the creamy filling,
placing the tomatoes in a large baking dish as you go. Spread the rest of
the mixture around the tomatoes in the baking dish.
Bake, covered with a loose layer of foil, for 25 to 30 minutes, until
tomatoes are tender. Serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Aug 19, 1999, converted by MM_Buster
v2.0l.

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