Spinach and Cheese Pasta Stuffed Tomatoes
Cook time
Total time
Recipe type: Main Course
Serves: 14
  • 14 large tomatoes
  • ¼ cup oil
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons oil
  • 1 teaspoon fresh garlic, minced
  • 1 16oz bag frozen spinach, defrosted
  • 15oz ricotta cheese
  • ½ cup heavy cream
  • ½ teaspoon black pepper
  • 2 teaspoons kosher salt
  • 1 16oz box ditalini pasta, cooked
  1. Preheat oven to 350F.
  2. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
  3. Prepare the tomatoes by washing them and cutting off their tops. Carefully scoop out the pulp and seeds with a spoon.
  4. Place the tomatoes on the prepared baking sheet. Drizzle with oil and season with salt and pepper. Cook for 20 minutes or until the tomatoes are cooked, while still holding their shape. Allow to cool slightly.
  5. In the meantime, in a large pot, over medium low heat, heat oil. Add in the garlic and cook for 2-3 minutes until fragrant. Add in the spinach and cook for 2 more minutes, until heated through. Add in the ricotta cheese, heavy cream, pepper and salt. Mix until everything is heated through and combined.
  6. Turn the heat off and mix the cooked pasta into the spinach and cheese mixture.
  7. Spoon the pasta mixture into each tomato. Serve warm.
Recipe can be halved.
Recipe by My Fair Hostess at https://rachelkor.com/spinach-and-cheese-pasta-stuffed-tomatoes/