Cheesy Orzo Tomatoes

Cut a thin slice off top of each tomato. Scoop out some, but not all, of the pulp with a spoon. Sprinkle inside of each tomato with 1/4 teaspoon salt .

Preheat oven to 375F.

Cook orzo according to package directions. Drain pasta; reserve 3 tablespoons cooking water and set aside. Rinse drained pasta under cool water.

Combine orzo, spoonfuls of Boursin, parsley, reserved cooking water, remaining 1/4 teaspoon salt and pepper in a large bowl.

Spoon mixture into tomatoes; transfer to a greased pie plate or shallow baking dish. Sprinkle 3/4 teaspoon grated cheese over each. Bake 25 minutes or until tops are golden in spots.