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Name: Spinach and Ricotta Stuffed Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 10 oz Frozen spinach; defrosted,; Nutmeg; to taste; 1/4 c Parmesan cheese, imported;; 1/2 c Toasted pine nuts; 3 tb Olive oil; best quality; salt and pepper to taste; ; sqeezed dry; Additional parmesan; Salt; for draining tomatoe; 1 c Ricotta cheese; 1/2 c Italian parsley; chopeed,; 1 c Yellow onion; finely chopped; 8 Tomatoes, red ripe; 2 Egg yolk

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INGREDIENTS

10 oz Frozen spinach; defrosted,
Nutmeg; to taste
1/4 c Parmesan cheese, imported;
1/2 c Toasted pine nuts
3 tb Olive oil; best quality
salt and pepper ; to taste
; sqeezed dry
Additional parmesan
Salt; for draining tomatoe
1 c Ricotta cheese
1/2 c Italian parsley; chopeed,
1 c Yellow onion; finely chopped
8 Tomatoes, red ripe
2 Egg yolk

INSTRUCTIONS

1a. Select large symmetrical tomatoes, the riper the better. Cut off the tops with a serrated knife and resere tops. Use the handle-end of a teaspoon to scrape out all the seeds, juice and partitions, leaving a shell (be careful not to pierce the sides). Salt the cavities and set the tomatoes upside down on a paper towel for 30 minutes. Blot tomato cavities with a paper towel and fill them with your selected stuffing, mounding it slightly. Set the reserved caps back on top at a jaunty angle; refrigerate until serving time. Depending on the size of the tomatoes, each will hold 1/2 to 3/4 cup stuffing. 1. Wash and dry the tomatoes and cut off their tops. With the handle end of a small spoon, scrape out seeds and partitions, being careful not to pierce the sides of tomatoes. salt the cavities and set the tomatoes upside down on a paper towel to drain for 30 minutes. 2. Heat the olive oil in a skillet, add the onions and cook, covered, over low heat until tender and lightly colored, about 25 minutes. 3. Chop the spinach and add it to the skillet. Combine onions and spinach thoroughly, season to taste with salt, pepper and nutmeg, and cover. Cook over low heat, stirring occasionally, for 10 minutes. Do not let the mixture scorch. 4. Beat ricotta and egg yolks together thoroughly in a mixing bowl. Add spinach mixture, pine nuts, 1/4 cup of the Parmesian and the parsley, and season to taste with salt and pepper. 5. Gently blot tomato cavities dry with a paper towel and spoon an equal share of the spinach mixture into each one. Top each tomato with a sprinkle of additional Parmesian. 6. Arrange tomatoes in a shallow baking dish and set in the upper third of a preheated 350#161#F oven. Bake until tops are well browned and filling is hot and bubbly, about 20 minutes. Serve immediately. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com NOTES : Other stuffings include Tarragon Chicken Salad, Shrimp and Grape Salad, either of the arugula salads, or Rice and Vegetable Salad. See index for recipes.

NOTES

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Spinach and Ricotta Stuffed Tomatoes

10 oz Frozen spinach; defrosted,
 Nutmeg; to taste
1/4 c Parmesan cheese, imported;
1/2 c Toasted pine nuts
3 tb Olive oil; best quality
 salt and pepper to taste
 ; sqeezed dry
 Additional    parmesan
 Salt; for draining tomatoe
1 c Ricotta cheese
1/2 c Italian parsley; chopeed,
1 c Yellow onion; finely chopped
8 Tomatoes, red ripe
2 Egg yolk

1a.  Select large symmetrical tomatoes, the riper the better.  Cut off the  tops with a serrated knife and resere tops.  Use the handle-end of a  teaspoon to scrape out all the seeds, juice and partitions, leaving a shell  (be careful not to pierce the sides). Salt the cavities and set the  tomatoes upside down on a paper towel for 30 minutes. Blot tomato cavities  with a paper towel and fill them with your selected stuffing, mounding it  slightly.  Set the reserved caps back on top at a jaunty angle; refrigerate  until serving time.    Depending on the size of the tomatoes, each will hold 1/2 to 3/4 cup  stuffing.    1. Wash and dry the tomatoes and cut off their tops.  With the handle end  of a small spoon, scrape out seeds and partitions, being careful not to  pierce the sides of tomatoes. salt the cavities and set the tomatoes upside  down on a paper towel to drain for 30 minutes.    2.   Heat the olive oil in a skillet, add the onions and cook, covered,  over low heat until tender and lightly colored, about 25 minutes.    3. Chop the spinach and add it to the skillet.  Combine onions and spinach  thoroughly, season to taste with salt, pepper and nutmeg, and cover.  Cook  over low heat, stirring occasionally, for 10 minutes.  Do not let the  mixture scorch.    4. Beat ricotta and egg yolks together thoroughly in a mixing bowl.  Add  spinach mixture, pine nuts, 1/4 cup of the Parmesian and the parsley, and  season to taste with salt and pepper.    5.  Gently blot tomato cavities dry with a paper towel and spoon an equal  share of the spinach mixture into each one.  Top each tomato with a  sprinkle of additional Parmesian.    6. Arrange tomatoes in a shallow baking dish and set in the upper third of  a preheated 350#161#F oven. Bake until tops are well browned and filling is  hot and bubbly, about 20 minutes. Serve immediately.  Posted to MC-Recipe Digest V1 #200    Date: Mon, 12 Aug 1996 23:13:49 -0400    From: ADAMSFMLE@aol.com  NOTES : Other stuffings include Tarragon Chicken Salad,  Shrimp and Grape       Salad,  either of the arugula salads, or Rice and Vegetable Salad.        See index       for recipes.

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mmmm.
CCheryl

Nutrition

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Serving Size: 1 Serving (79g)
Recipe Makes: 8 Servings

Calories: 113
Calories from Fat: 84 (74%)

Amt Per Serving		% DV

	Total Fat 9.3g	12 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 3.1g
Cholesterol 62mg		19 %
Sodium 60mg		2 %
Potassium 93.4mg		2 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.5g
Protein 5.3g		8 %
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.

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Calories per serving: 113

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