Here it is converted into the **same clean lasagna-style layout (polished + consistent + corrected)** 👇
```html id="stuffed_tomatoes_rice01"
Ingredients
- 4 large ripe tomatoes
- 200 g Arborio rice
- 100 g mozzarella cheese
- 1 egg
- 1 sprig fresh basil, chopped
- 100 g butter
- Grated Parmesan cheese
- Extra virgin olive oil
- Salt and black pepper to taste
Instructions
Prepare the Tomatoes
Slice the tops off the tomatoes (like lids) and set them aside. Carefully scoop out the pulp and seeds, keeping the shells intact.
Cook the Rice
Boil the rice in salted water until just al dente. Drain, leaving it slightly moist, and allow it to cool.
Prepare the Filling
In a bowl, combine the cooled rice with crumbled mozzarella, chopped basil, the reserved tomato pulp (chopped), and a lightly beaten egg. Season with salt and pepper, then mix thoroughly.
Stuff & Bake
Fill the hollowed tomatoes with the rice mixture. Sprinkle generously with grated Parmesan.
Place the tomatoes in a greased baking dish, drizzle with olive oil, and add small knobs of butter on top.
Bake in a preheated oven at 180°C (350°F) for about 20 minutes.
Serve
Serve warm or at room temperature—perfect for a fresh summer dish.