Spinach-stuffed Tomatoes

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 large firm tomatoes
• 4 cups fresh spinach, washed & chopped or 1 (10 ounce) package frozen chopped spinach, thawed & squeezed dry
• 1 cup low fat cottage cheese
• 1/4 cup parmesan cheese, freshly grated
• 1/2 cup dried breadcrumbs
• 1 teaspoon dried oregano

Recipe

• 1 heat the oven to 425 degrees.
• 2 lightly grease an 8" baking dish.
• 3 slice the top 1/4" of each tomato,& scoop the insides out.
• 4 try to separate the seeds from the pulp,& set the pulp aside.
• 5 in a bowl, mix the tomato pulp, spinach, cheeses and oregano.
• 6 fill the tomatoes, and set in baking dish.
• 7 cover the dish loosely with foil& bake until the tomatoes are soft, around half an hour.
• 8 remove the tin foil& broil for 5 minutes to brown the top.