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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 158.3
  • Total Fat: 12.2 g
  • Cholesterol: 19.8 mg
  • Sodium: 666.1 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 6.3 g

View full nutritional breakdown of Roasted Ricotta Tomatoes calories by ingredient
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Roasted Ricotta Tomatoes

Submitted by: DCHEVAL

Introduction

This could be made even lighter if you use part skim ricotta instead. It makes a great side dish, appetizer, or vegetarian main course. This could be made even lighter if you use part skim ricotta instead. It makes a great side dish, appetizer, or vegetarian main course.
Number of Servings: 8

Ingredients

    8 roma tomatoes
    1 cup ricotta cheese
    2 oz shredded part skim mozzarella cheese
    4 large cloves garlic, minced
    15 leaves basil (1 small package) chopped
    2 tsp salt
    2 tsp fresh ground black pepper
    1/4 cup panko
    4 tbsp olive oil

Directions

Makes 8 servings (2 tomato halves per serving)

Preheat oven to 400

Halve tomatoes lengthwise and scoop out insides. Lightly sprinkle tomatoes with 1 tsp of the salt and place tomatoes cut side down on paper towel or a kitchen towel to drain while making filling.

Combine cheeses, basil, garlic, salt and pepper.

Fill tomatoes with about a tablespoon of the cheese mixture and then dip into the panko. Place on a baking sheet. Drizzle the tomatoes with the olive oil.

Bake at 400 degrees for 25-30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user DCHEVAL.






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Member Ratings For This Recipe

  • This is really good! I followed the recipe exactly except I used tomatoes from my garden (not Roma). The flavor the roasting brings out is incredible. It's almost like eating lasagna! - 8/2/11

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