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 manufacturers packaging; drain and reserve.

Meanwhile, warm the olive oil in a heavy skillet over medium heat. Add the onion and garlic and saute 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 sauteed 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.

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