TOMATOES STUFFED WITH SPINACH AND CHEESES
Make and share this Tomatoes Stuffed With Spinach and Cheeses recipe from Food.com.
Provided by 2Bleu
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut tops off tomatoes. Using a teaspoon, carefully remove, and reserve, the pulp. Force pulp through strainer, rendering 1/2 cup of juice.
- Lightly sprinkle pepper inside the tomato shells. Invert on paper towels, and let drain.
- Over low heat, melt 2 Tbsp of butter in skillet. Add the garlic and onion. Sauté until soft, about 5 minute; set aside.
- Combine onion and garlic with the reserved tomato juice, spinach, sour cream, cream cheese, mozzarella, Parmesan, basil, and bread crumbs in a food processor. Blend thoroughly.
- If mixture appears too thin, gradually add more bread crumbs, if it's too thick, add more tomato juice. Refrigerate 30 minutes.
- Preheat oven to 350°F Scoop the filling mix into the tomato shells. Top with more bread crumbs and dot with bits of the remaining butter. Place in lightly greased baking dish and bake for 20-30 minutes.
SPINACH-STUFFED TOMATOES
I refused to try spinach for many years. Then one day I found this interesting recipe and decided to give it a whirl. It convinced my taste buds that spinach can be delicious!-Wendy Furie, Frederick, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain., Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.
Nutrition Facts :
STUFFED TOMATOES WITH SPINACH , RICE AND CHEESE
This delicious recipe is courtesy of the Florida Fresh Tomato committee...goes great with grilled foods. If desired the meat filling can be prepared hours in advance, just fill the shells when ready to bake.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 400 degrees.
- Lightly grease a 13 x 9-inch baking pan.
- Cut a slice from the top of the tomato; remove the inside pulp (leaving 1/4-inch thick shell, set aside.
- Chop the tomato pulp (should make about 3-1/2 cups pulp).
- In a large skillet, over high heat, heat the olive oil until hot.
- Add in mushrooms and onions, cook and stir until soft (about 10 minutes).
- Add in the drained spinach, chopped tomato pulp, garlic, basil, salt and pepper; cook over low heat stirring occasionally, until flavors blend (about 10 minutes).
- Stir in the UNCOOKED rice; remove from heat, cover, and let stand for 5 minutes.
- Stir in 1/4 - 1/3 cup grated Parmesan cheese (or to taste).
- Place the tomato shells in a prepared baking dish.
- Spoon the hot mixture evenly between the tomato shells.
- Sprinkle Parmesan cheese over the top.
- Bake about 15 minutes, or until the tomatoes are hot and the filling is golden.
Nutrition Facts : Calories 161.2, Fat 7.1, SaturatedFat 1.9, Cholesterol 5.1, Sodium 333.4, Carbohydrate 19.9, Fiber 4.5, Sugar 6.7, Protein 7.4
CHEESY SPINACH-STUFFED SHELLS
This is my own personal recipe. I'm very proud of it because I am still a beginner cook and it was the first recipe I created. You can adjust it to your liking by doubling the spinach or adding some meat. -Laci Hooten, McKinney, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water., Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top., Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 313 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 642mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
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