Try this Florentine Baked Tomatoes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Thaw and drain the spinach. Slice the tops off the tomatoes and scoop out the pulp and seeds. Stand the tomatoes in an ovenproof dish. Melt the butter in a skillet over medium heat, then add the onion and garlic. Saute until tender. In a medium bowl combine the spinach, milk, seasonings, breadcrumbs, parsley and Parmesan cheese. Add the onion and garlic and mix well. Spoon the mixture into the prepared tomatoes. Bake for 20 minutes, or until heated through. Top with strips of Provolone cheese. Return to the oven for 5 more minutes or until the cheese melts. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
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Serving Size: 1 Serving (603g) | ||
Recipe Makes: 6 servings | ||
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Calories: 351 | ||
Calories from Fat: 75 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 11.8mg | 4 % | |
Sodium 1056.9mg | 36 % | |
Potassium 1482.6mg | 39 % | |
Total Carbohydrate 59.2g | 17 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 49g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 351
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