Tomatoes Stuffed with Ricotta and Spinach
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Tomatoes Stuffed with Ricotta and Spinach
Ingredients
- Olive Oil - 1 teaspoon
- Spinach - 3.5 oz
- Ricotta cheese - 5.3 oz
- Nutmeg - a pinch
- Meyer Lemon Juice - 1 teaspoon
- Tomatoes - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 428°F. Place a skillet over heat, add oil and put in the spinach. Add seasonings to taste and sauté for 1 minute, stirring constantly. Drain and transfer to a convenient container.
Step 2
Add the ricotta, drizzle with lemon juice, and sprinkle with a pinch of nutmeg. Add seasonings and mix well.
Step 3
Cut off the tops of the tomatoes and carefully remove the seeds. Place the tomatoes on a lightly oiled baking sheet and fill them with the spinach and cheese mixture.
Step 4
Place in the oven and bake for 6–8 minutes.
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