Spinach & Ricotta Stuffed Tomatoes

Spinach & Ricotta Stuffed Tomatoes via elisebakesThe filling in these stuffed tomatoes was so good I could have eaten it plain.  It was the perfect proportion of ricotta to spinach (says a ricotta fiend – you could up the spinach if you wanted to) and the Italian style breadcrumbs added a nice salty crunch.Spinach & Ricotta Stuffed Tomatoes via elisebakes

Spinach & Ricotta Stuffed Tomatoes via elisebakesSpinach & Ricotta Stuffed Tomatoes:

  • 3 tomatoes
  • 6 Tbsp ricotta cheese
  • 3 Tbsp parmesan cheese
  • 1 1/2 Tbsp Italian style breadcrumbs
  • 1/4 cup thawed frozen spinachSpinach & Ricotta Stuffed Tomatoes via elisebakes
  • 1 garlic cloved, finely diced
  • pinch of salt, pepper, oregano, and basil
  • Additional Italian breadcrumbs for sprinkling
  1. Cut top of tomatoes off.  Cut into tomatoes, angling in to remove the top of the core.  Scoop out the insides, it may help to rinse the inside out with cold water to remove the seeds.
  2. In a small bowl, mix ricotta, parmesan, spinach, garlic, and spices together with a fork.  Spoon into tomatoes and sprinkle with Italian style breadcrumbs.
  3. Bake in a foil lined baking dish for 15 mins at 375.Spinach & Ricotta Stuffed Tomatoes via elisebakes
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4 thoughts on “Spinach & Ricotta Stuffed Tomatoes

  1. Sorry my first comment was with the wrong site!

    Yum Elisa this sounds delicious!! I love tomatoes and spinach to a ridiculous extent so definitely bookmarking this! Would you mind checking out my blog?

  2. Oh man, I’ve been looking for a great stuffed tomato recipe—I can’t wait to try this!

    Thanks so much for following my blog! I can’t wait to try your yummy recipes soon 🙂 You have such wonderful decorating skills!

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