Tomatoes Stuffed with Spinach and Cheeses
Elevate your appetizer or side dish game with these irresistibly delicious Tomatoes Stuffed with Spinach and Cheeses! This elegant recipe features juicy, hollowed-out tomatoes packed with a creamy, flavor-rich filling of fresh spinach, ricotta, mozzarella, and Parmesan. Infused with aromatic garlic and Italian seasoning, this low-carb vegetarian dish is perfect for entertaining or as a hearty weeknight treat. A drizzle of olive oil and an optional crunchy panko breadcrumb topping add the perfect finishing touch before the tomatoes bake to golden, bubbly perfection. Ready in just 45 minutes, these stuffed tomatoes are a crowd-pleaser that pairs beautifully with fresh salads, crusty bread, or your favorite pasta dish.
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Recipe Information
Ingredients
- 4 large tomatoes
- 200 grams fresh spinach
- 100 grams ricotta cheese
- 100 grams mozzarella cheese
- 50 grams grated Parmesan cheese
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon Italian seasoning
- 30 grams panko breadcrumbs (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes and cut off the tops. Scoop out the seeds and pulp, leaving a hollow shell. Reserve the pulp for later use.
Lightly drizzle the insides of the tomatoes with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Place them upside down on a paper towel to drain excess liquid while preparing the filling.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and allow the spinach to cool slightly, then chop it finely.
In a mixing bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese (grated or finely diced), Parmesan cheese, Italian seasoning, black pepper, and a pinch of salt. Mix until well combined.
Pat the inside of the tomatoes dry with a paper towel, then stuff each tomato generously with the spinach and cheese mixture. If using, sprinkle the tops with panko breadcrumbs for a crispy topping.
Place the stuffed tomatoes in a baking dish and bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the cheese filling is bubbly and slightly golden on top.
Remove from the oven and let cool for a few minutes before serving. Garnish with additional Parmesan cheese or fresh herbs, if desired.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 4404 mg | 191% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 21.9 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1956 mg | 150% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2012 mg | 43% | |
*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.
