Spinach-stuffed tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen spinach; 10-ounces |
| 4 | mediums | Tomatoes; firm |
| 1 | cup | Mozzarella cheese; shredded |
| ¼ | cup | Onions; finely minced |
| ¼ | cup | Grated parmesan cheese |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Parsley; minced |
Directions
Cook unopened spinach on high for 4 minutes. Let stand 5 minutes, drain well and squeeze dry. Put in large bowl. Slice and hollow out centers of tomatoes. Discard seeds. Chop pulp finely and add to spinach. Invert tomatoes shells on paper towels to drain. Preheat oven to 350 degrees.
Add ½ cup mozzarella cheese, onion, parmesan, salt & pepper to spinach mixture and blend well. Spoon evenly into shells. Sprinkle with remaining mozzarella and parsely. Arrange in 8-inch round glass or ceramic baking dish & cook at 350 degrees for 6 minutes or until heated through.
MC formatted by Barb at PK using Buster & SNT on 6/14/98 By Barb at PK <abprice@...> on Jun 15, 1998, converted by MM_Buster v2.0l.
Related recipes
- Baked stuffed tomatoes
- Egg stuffed tomatoes
- Feta stuffed tomatoes
- Garden salad stuffed tomatoes
- Grilled spinach and pesto filled tomatoes
- Parmesan-stuffed tomatoes
- Salad stuffed tomatoes
- Spinach and ricotta stuffed tomatoes
- Spinach stuffed tomatoes
- Spinach-topped tomatoes
- Stuffed cherry tomatoes
- Stuffed garden tomatoes
- Stuffed tomato
- Stuffed tomatoes
- Stuffed tomatoes #2
- Stuffed tomatoes (from my garden)
- Stuffed tomatoes with spinach and yogurt cheese
- Stuffed tomatoes~
- Tomato stuffed with spinach
- Zucchini stuffed tomatoes