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Spinach Stuffed Tomatoes

Spinach Stuffed Tomatoes

recipe ingredients
4 large firm ripe tomatoes
4 cups fresh spinach, washed and chopped,
or 1 10oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 cup nonfat cottage cheese
1/4 cup parmesan cheese
1/2 cup dried bread crumbs
1 tsp. dried oregano

recipe directions
Preheat oven to 425*F. Slice off the top 1/4 inch of each tomato. Scoop out the pulp with a spoon. Remove as many seeds from pulp as possible. Combine the seedless tomato pulp with remaining ingredients and stuff mixture into hollowed tomatoes. Place in a baking dish which has been sprayed with nonstick spray. Cover with foil and bake about 30 minutes, or until filling is set. Remove foil during last 5 minutes of baking to lightly brown tops.

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Serves: 4 - Nutrition Information Per Serving:
caloriestotal fatsat fatproteinfibersodium (mg)carbsww pts
1512.51152.5543193
  • Sandy Thompson

    Very good. Refreshing side dish. Even the husband liked it although he was skeptical at first.

  • J. Erekson

    My husband even like it – he had no idea there was cottage cheese in it. My daughter who is not crazy about spinach like it also.

  • Linda

    This is a great vegetable recipe. It tastes good and is very filling.

  • Wendy

    The filling was good, but never really set up completely. This would probably be better with summer tomatoes. Since tomatoes are out of season, these were not very good.