Orzo-Stuffed Tomatoes - cooking recipe

Ingredients

1 c. orzo (rice-shaped pasta)
6 large tomatoes (about 8 oz. each)
1 (15 1/2 oz.) jar spaghetti sauce
2 Tbsp. oil
1 small onion, finely chopped
1 (10 oz.) pkg. frozen, chopped spinach, thawed and squeezed dry
1 (8 oz.) pkg. shredded Cheddar or Mozzarella cheese
1/4 tsp. salt
1/4 tsp. pepper

Preparation

About 1 1/2 hours before serving:
Prepare orzo as directed, but do not salt water.
Meanwhile, cut a thin slice from stem end of each tomato; scoop out pulp and dice.
Place pulp in a 12 x 8-inch glass or ceramic baking dish; stir in sauce.