Orzo Stuffed Tomatoes

Orzo Stuffed Tomatoes are sweet vessels of everything summer: tomatoes, squash, spinach, and orzo tossed with burrata and parmesan! So good on their own, or as a side to your favorite summer meal! 
Orzo Stuffed Tomatoes with burrata, parmesan, spinach and yellow squash in a baking dish.
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5 from 1 vote
Course Main Course, Side Dish
Cuisine American, Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 381kcal
Author Liren Baker


  • 6 medium tomatoes
  • 2 teaspoons olive oil
  • 4 oz pancetta diced (optional)
  • 1/4 cup finely diced yellow onions
  • 2 cloves garlic minced
  • 1/2 cup orzo
  • 1/2 cups chicken broth
  • 1/2 cup diced yellow squash
  • 1 cup spinach
  • 6 oz burrata torn into pieces (can substitute mozzarella)
  • 1/4 cup Parmesan cheese
  • 2 tablespoons Basil, divided for garnish
  • 2 tablespoons Italian parsley, divided for garnish


  • Preheat the oven to 425°F with a rack placed in the center of the oven.
  • Cut the tops off the tomatoes and set aside. Use a sharp paring knife and spoon to cut into and spoon out the pulp and seeds. Set the pulp aside in a small bowl. Season the cavities of the tomatoes with salt and let it rest upside down on a paper towel lined baking sheet for about 10 minutes.
  • While the tomatoes are resting to extract the juices, make the stuffing. Heat the olive oil and pancetta in a saute pan (if not using pancetta, add two more teaspoons olive oil). Cook the pancetta until crispy, remove from pan and reserve for later. Add onions and garlic, season with salt. Cook until translucent, about 3 minutes. Stir in the tomatoes and cook for another 2 minutes.
  • Stir in the orzo. Add broth and cook for about 8-9 minutes, stirring occasionally, until until al dente. Add more broth if necessary.
  • Stir in the yellow squash and spinach and cook about 1 minute. Remove from heat.
  • Drop in burrata, parmesan, reserved pancetta, about half of the basil and parsley, and stir.
  • Spoon filling into the tomatoes. Sprinkle with parmesan. Bake 15-20 minutes or until the tomatoes are tender and the stuffing is piping hot.
  • Remove and garnish with remaining basil and parsley and a touch more Parmesan cheese. Drizzle with olive oil. Serve immediately.



Calories: 381kcal | Carbohydrates: 24g | Protein: 17g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 412mg | Potassium: 652mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2615IU | Vitamin C: 33.1mg | Calcium: 332mg | Iron: 1.2mg
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