Spinach Stuffed Tomatoes

I found a recipe for Spinach Stuffed Tomatoes on here, 166516. After I modified it a bit, I ended up with a different recipe, so I posted it. My wife, my mother, and I loved it.

• Ready In: 55 mins
• Serves: 4
• Yields: 4 Tomatoes

Ingredients

• 4  large tomatoes
• 2  cups  fresh  Baby Spinach, Coarsely Chopped
• 2  cups whole milk ricotta cheese
• 1⁄2 cup  breadcrumbs
• 1  teaspoon coarse salt
• 1  teaspoon oregano
• 8  ounces  real mozzarella cheese, Sliced

Directions

1. Preheat oven to 425. Lightly grease a baking dish.
2. Slice off the top 1/4 of each tomato, then remove seeds and pulp. Reserve pulp and discard seeds.
3. Mix spinach, ricotta, bread crumbs, tomato pulp, oregano, and salt.
4. Stuff tomatoes with mixture, and place each in baking dish.
5. Cover with foil and bake for 20 minutes.
6. Remove and drain, if necessary. (Will depend upon tomatoes' moisture).
7. Add mozzarella cheese to tops of tomatoes. Return to oven, uncovered for 15-20 minutes, or until cheese melts.