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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 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