Spinach Pesto Stuffed Tomatoes Recipe

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Spinach Pesto Stuffed Tomatoes

virginia duncan

By
@duncan2929

Really like tomatoes and really like pesto. So what a great combo.


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Rating:

Serves:

6

Prep:

20 Min

Cook:

10 Min

Method:

Bake

Ingredients

3 medium
tomatoes
1 Tbsp
salt
2 pkg
(10 ounces each) frozen chopped spinach, thawed and sqeezed dry.
1/4 c
purchased pesto sauce
1/2 c
whipping cream
2/3 c
grated romano cheese
1 tsp
black pepper
1 Tbsp
grated parmesan cheese

Directions Step-By-Step

1
Cut tomatoes in half; remove seeds and pulp.
Sprinkle salt inside tomato shells and turn upside down on a wire rack to drain 30 min. Use paper towel to pat inside of each tomato dry.
2
In a medium skillet, cook spinach over med. heat 5 to 10 minutes or until heated through.
Stir in pesto sauce; cook 2 to 3 min. longer.
Stir in cream; cook until mixture is thick (about 2 min.).
Stir in Romano cheese and pepper.
3
Spoon about 1/2 cup spinach into each tomato shell.
Sprinkle Parmesan cheese over top.
Bake in a greased 8-inch square baking pan at 400 degrees for 10 min. or until heated through.
Serve immediately.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy