Baked Spinach Stuffed Tomatoes

Nutriscore Rating: 68/100

Elevate your side dish game with these irresistibly flavorful Baked Spinach Stuffed Tomatoes! This recipe features juicy, hollowed-out tomatoes brimming with a savory filling of sautéed spinach, creamy cream cheese, and Parmesan, perfectly seasoned with Italian herbs and a touch of garlic. Topped with a golden, crunchy layer of panko breadcrumbs and melted mozzarella, these baked delights are as stunning as they are delicious. Perfect as a vegetarian main or a vibrant side dish, they come together in just 45 minutes of prep and cook time. Whether you’re hosting a dinner party or looking to impress your family with something special, this recipe delivers a burst of Mediterranean-inspired flavors that everyone will love.

Recipe Information

• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 4 large tomatoes
• 4 cups fresh spinach
• 2 tablespoons olive oil
• 2 garlic cloves
• 4 ounces cream cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.5 cup panko breadcrumbs
• 0.5 cup shredded mozzarella cheese

📝 Instructions

11 steps

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

2. Cut the tops off the tomatoes and carefully scoop out the pulp and seeds with a spoon, creating a hollow shell. Lightly sprinkle the inside of each tomato with a pinch of salt and set them upside down on a paper towel to drain excess moisture.

3. Rinse the spinach under cold water, then pat it dry. Finely chop it into small pieces.

4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic and add it to the skillet, cooking for 1-2 minutes until fragrant.

5. Add the chopped spinach to the skillet and cook for about 3-5 minutes, stirring occasionally, until wilted. Remove from heat and let it cool slightly.

6. In a medium-sized bowl, combine the cooked spinach, cream cheese, 3/4 cup of grated Parmesan cheese, Italian seasoning, salt, and ground black pepper. Mix until well blended.

7. Turn the tomatoes right-side up and place them on the prepared baking sheet. Evenly stuff each tomato with the spinach mixture, pressing gently to fill them completely.

8. In a small bowl, mix the panko breadcrumbs with the remaining tablespoon of olive oil. Sprinkle the breadcrumbs over the top of each stuffed tomato.

9. Top the breadcrumbs with a sprinkle of shredded mozzarella cheese for extra flavor and texture.

10. Bake the stuffed tomatoes in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the breadcrumb topping is golden brown.

11. Allow the tomatoes to cool for a few minutes before serving. Garnish with freshly grated Parmesan, if desired.

Nutrition Facts

1 serving (297.7g)

Calories		383
% Daily Value*
Total Fat		26.5 g	34%
	Saturated Fat	12.5 g	63%
	Polyunsaturated Fat	0.0 g
Cholesterol		61 mg	20%
Sodium		913 mg	40%
Total Carbohydrate		21.7 g	8%
	Dietary Fiber	3.6 g	13%
	Total Sugars	6.8 g
Protein		17.3 g	35%
Vitamin D		0.0 mcg	0%
Calcium		413 mg	32%
Iron		2.4 mg	13%
Potassium		491 mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 949 cal (60.4%%)

Protein: 276 cal (17.6%%)

Carbs: 345 cal (22.0%%)