Spinach-Ham Stuffed Tomatoes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Easy, light and tasty lunch. Nice mix of flavors. I found this in a magazine years ago and it continues to be a favorite. Great served with hot french bread. Ingredients:
4 large ripe tomatoes (about 10 oz. each) |
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry |
4 ounces thick-sliced deli ham, cut into 1/2-inch pieces |
1 cup light ricotta cheese |
1/2 cup grated parmesan cheese |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 425.
2. Cut each tomato horizontally in half. With spoon, scoop out 2 tablespoons pulp from each half. Coarsely chop pulp and place in bottom of 13x9 pan.
3. In medium bowl, mix spinach, ham, ricotta, 1/4 cup parmesan, salt and pepper.
4. Mound 1/2 cup mixture into each tomato half. Sprinkle with remaining parmesan.
5. Arrange tomatoes on pulp. Bake 25 minutes or until hot.
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