Spinach-Ham Stuffed Tomatoes

Easy, light and tasty lunch. Nice mix of flavors. I found this in a magazine years ago and it continues to be a favorite. Great served with hot french bread.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  large  ripe tomatoes (about 10 oz. each)
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 4  ounces  thick-sliced deli ham, cut into 1/2-inch pieces
• 1  cup light ricotta cheese
• 1⁄2 cup  grated parmesan cheese
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Preheat oven to 425.
2. Cut each tomato horizontally in half. With spoon, scoop out 2 tablespoons pulp from each half. Coarsely chop pulp and place in bottom of 13x9" pan.
3. In medium bowl, mix spinach, ham, ricotta, 1/4 cup parmesan, salt and pepper.
4. Mound 1/2 cup mixture into each tomato half. Sprinkle with remaining parmesan.
5. Arrange tomatoes on pulp. Bake 25 minutes or until hot.