Spinach-Stuffed Baked Tomatoes

1. 1

   Slice off top of each tomato; scoop out some of the pulp, leaving shells intact.

2. 2

   (Reserve pulp for other uses.)

3. 3

   Sprinkle shells with 1/8 tsp salt; invert on paper towels to drain.

4. 4

   Cook spinach according to package directions; drain well, pressing out excess liquid with the back of a spoon.

5. 5

   Position knife blade in food processor bowl; add spinach, 1/3 cup Parmesan cheese, mayonnaise, onion, salt, and pepper.

6. 6

   Pulse several times or until mixture is blended.

7. 7

   Fill tomato shells with spinach mixture.

8. 8

   Place in a 1-quart casserole, and sprinkle with remaining cheese.

9. 9

   Bake, uncovered, at 400 F for 15 minutes or until heated.

* Per serving · 4 servings · Values may vary.

No additional tips available.