Tomatoes Stuffed With Spinach And Ham

1. 1

   1. Preheat oven to 425 degrees F. Cut each tomato horizontally in half. With spoon, scoop out about 2 tablespoons pulp from each half. Coarsely chop tomato pulp and place in bottom of 13- by 9-inch ceramic or glass baking dish.

2. 2

   2. In medium bowl, mix spinach, ham, ricotta, 1/4 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Mound scant 1/2 cup spinach mixture into each tomato half; sprinkle with remaining 1/4 cup Parmesan.

3. 3

   3. Arrange tomatoes on pulp in baking dish. Bake tomatoes 25 minutes or until hot. Serve stuffed tomatoes with chopped tomatoes from baking dish. Garnish with parsley sprigs if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.