Vegetables: Stuffed Tomatoes 05 by Recipe Cottage

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	Stuffed Tomatoes 05

		Spinach-Stuffed Tomatoes Serving Size : 4 1 pkg. frozen spinach, (10 oz.) 4 med tomatoes 1 cup Mozzarella cheese, shredded 1/4 cup onion, minced fine 1/4 cup Parmesan cheese 1/2 tsp salt 1/8 tsp pepper 2 Tbsp parsley, minced Cook unopened spinach in a microwave on high for 4 minutes. Let stand 5 minutes, drain well, and squeeze dry between paper towels. Put in a large bowl. Slice open upper part of tomatoes and hollow out centers of tomatoes, keeping pulp. Discard seeds. Chop pulp finely and add to spinach. Invert tomato shells on paper towels to drain Preheat oven to 350-degrees. Add 1/2 cup mozzarella cheese, onion, Parmesan, salt and pepper to spinach mixture and blend well. Spoon evenly into shells. Sprinkle with remaining mozzarella and parsley. Arrange in 8-inch round glass or ceramic baking dish and cook at 350-degrees for 6-12 minutes or until heated through.