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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I don’t know where I got this recipe. It has been in my files for awhile now. I haven’t tried it yet, but it sounds like a great, easy vegetarian dinner. Serve with rice or cous cous. Ingredients:
4 large ripe tomatoes |
4 cups fresh spinach |
1 cup cottage cheese (ricotta would work too) |
1/4 cup parmesan cheese |
1/2 cup breadcrumbs |
1 teaspoon oregano |
Directions:
1. Heat oven to 425. Lightly grease a baking dish.
2. Cut the top 1/4 inch off of the tomatoes. Scoop out the pulp and seeds. Discard the seeds and reserve the pulp. Chop the pulp.
3. Combine with cheeses, bread crumbs and spinach.
4. Stuff the tomatoes and place in the baking dish.
5. Cover loosely with foil and bake until the tomatoes are soft and the filling is set (about 30 minutes).
6. Remove foil and bake for 5 more minutes, allowing the tops to brown.
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