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2 pkg(10 ounces each) frozen chopped spinach, thawed and sqeezed dry.
1/4 cpurchased pesto sauce
1/2 cwhipping cream
2/3 cgrated romano cheese
1 tspblack pepper
1 Tbspgrated parmesan cheese
How to Make Spinach Pesto Stuffed Tomatoes
- 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.
- 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.
- 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.