- 3 medium
- 1 Tbsp
- 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
How to Make Spinach Pesto Stuffed Tomatoes
- 1Cut 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.
- 2In 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.
- 3Spoon 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.