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Ricotta Rice Tomatoes Florentine

Ricotta Rice Tomatoes Florentine consists of big, fresh tomatoes, stuffed with a mixture of ricotta and parmesan cheeses, fresh sautéed baby spinach, minced garlic and Minute ® Multi-Grain Medley product.
Course Side Dishes
Cuisine American
Keyword Rice Stuffed Tomatoes, Ricotta Rice Tomatoes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 425kcal


  • 4 large beefsteak tomatoes
  • 1 cup prepared Minute Multi-Grain Medley
  • 3 tablespoons olive oil
  • 3 garlic cloves minced
  • 3 cups fresh baby spinach
  • 1 cup Ricotta cheese I used part-skim
  • 2 teaspoons italian seasoning
  • 1/2 cup parmesan cheese
  • salt and freshly ground pepper to taste
  • chopped green onions or italian parsley for garnish.


  • Preheat oven to 350 degrees F.
  • Slice the tops off of each of the 4 tomatoes. Using a spoon, scoop out the insides of each tomato. You may have to use a small sharp knife to remove some of it. Set aside the scooped out tomato because that could be used in another recipe.
  • Set aside the tomato "shells."
  • Combine water and contents of one bag of Minute Multi-Grain Medley in a medium saucepan over medium high heat and stir. Bring to a boil. Then turn down the heat, cover and simmer for about 10 minutes or until the water is absorbed.
  • In a large skillet over medium high heat, add oil. Then stir in the fresh baby spinach and continue stirring for 2 or 3 minutes until it wilts.
  • In a large bowl, combine ricotta cheese, the cooked spinach and garlic, and a 1/2 cup of the Minute Multi-Grain Medley. Stir in Italian seasoning and parmesan cheese.
  • Spoon ricotta mixture into each tomato. I find that an ice cream scoop works well for this. Sprinkle more parmesan cheese on top.
  • Bake the tomatoes in a preheated oven for 15 minutes, or until the cheese is melted.


Calories: 425kcal | Carbohydrates: 39g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 279mg | Potassium: 686mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3523IU | Vitamin C: 24mg | Calcium: 338mg | Iron: 2mg