Spinach-Stuffed TomatoesSubmitted by: REBECCAANN08
IntroductionYummy and super filling! Yummy and super filling!
4 large firm ripe tomatoes
4 cups fresh spinach or one 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 c. low fat cottage cheese
1/4 c. grated Parmesan cheese
1/2 c. dried bread crumbs
1 tsp crumbled dried oregano
2. Slice off the top 1/4 inch of each tomato. Scoop out the pulp with a spoon. Separate as many of the seeds as possible from the pulp. Discard the seeds, reserving the pulp.
3. In a mixing bowl, combine the tomato pulp, spinach, cottage cheese, Parmesan, bread crumbs, and oregano.
4. Cover loosely with foil and bake until tomatoes are soft and the filling has set, about 30 minutes. Remove the foil and return to the oven to brown the tops, about 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user REBECCAANN08.