Spinach Stuffed Tomatoes

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Spinach Stuffed Tomatoes

 

4 large firm ripe tomatoes

4 cups fresh spinach, washed and chopped,

or 1 10oz. pkg. frozen chopped spinach,

thawed and squeezed dry

1 cup nonfat cottage cheese

1/4 cup parmesan cheese

1/2 cup dried bread crumbs

1 tsp. dried oregano

 

Directions:

Preheat oven to 425*F.

Slice off the top 1/4 inch of each tomato.

Scoop out the pulp with a spoon.

Remove as many seeds from pulp as possible.

Combine the seedless tomato pulp with

remaining ingredients and stuff mixture

into hollowed tomatoes.

Place in a baking dish which has been sprayed

with nonstick spray.

Cover with foil and bake about 30 minutes,

or until filling is set.

Remove foil during last 5 minutes of baking

to lightly brown tops.

 

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