Stuffed Baked Tomatoes
(from Rachellovesdogs’s recipe box)
Source: Americanprofile.com
Serves 4 peopleIngredients
- 2 tomatoes
- 6 Tablespoons Ricotta cheese
- 1/4 cup chopped fresh spinach
- 1 garlic clove, minced
- 1/4 teaspoon dried thyme
- 2 Tablespoons finely grated Parmigiano Reggiano cheese
Directions
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Preheat oven to 400.
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Cut tomatoes in half crosswise. Combine ricotta cheese, chopped fresh spinach, garlic and thyme.
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Top each tomato half with about 2 tablespoons ricotta mixture. Sprinkle Parmigiano Regiano cheese on top.
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Bake 10-15 minutes.
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70 calories, 3 g fat, 10 mg cholesterol, 4 g protein, 6 g carbohydrates, 2 g fiber, 80 mg sodium.