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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:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
151 2.5 1 15 2.5 543 19 3


  1. Sandy Thompson

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

  2. 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.

  3. Linda

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

  4. 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.

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