Stuffed tomatoes are an easy, go-to side dish that are a delightful addition to any meal. (They are also great when served on their own even as a light lunch.) This particular variety is filled with savory mixture of wilted spinach, thinly sliced garlic and creamy ricotta cheese. Don’t forget to top each stuffed tomato with a sprinkling of Parmesan cheese and breadcrumbs for added flavor and crispiness.
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Spinach & Ricotta-Stuffed Tomatoes
Ingredients:
- 2 large tomatoes
- Olive oil
- Salt and pepper
- Pinch of crushed red pepper flakes
- 1 large garlic clove, thinly sliced
- 10 oz. baby spinach
- ½ cup whole milk ricotta cheese
- Grated parmesan cheese
- Panko breadcrumbs
Directions:
- Preheat the oven to 375 degrees. Spray a small baking sheet with cooking spray. To prepare the tomatoes, cut ¼ inch off of each top. Scoop out the seeds and insides of each tomato with a melon baller or grapefruit spoon; do not cut through the skin of the tomato. Spray each tomato with a touch of olive oil spray and sprinkle a touch of salt and pepper into the cavity of each tomato.
- For the filling, heat 1 teaspoon olive oil along with the crushed pepper flakes and garlic over medium heat. Cook for 1 minute. Add in the greens and sauté for 3-4 minutes or until wilted down. Remove from the heat and stir in the ricotta cheese. Season with a pinch of salt and pepper.
- Divide the mixture among the two prepped tomatoes; top with breadcrumbs and Parmesan cheese and bake in the preheated oven for 12-15 minutes, or until the tops are browned and the tomatoes are tender.
Tagged: baked tomatoes, panko breadcrumbs, Parmesan cheese, ricotta cheese, side dish, spinach, stuffed tomatoes, tomatoes, vegetarian
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