Italian Stuffed Tomatoes

Italian Stuffed Tomatoes

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  • Prep Time


  • Total Time


  • Servings



  • 6 med tomatoes (not too ripe)

  • 3 pkgs frozen chopped spinach, thawed & drained

  • 1 med. onion, diced

  • 2 cloves garlic minced

  • 1 beaten egg

  • ⅓ cup romano or Parmesan cheese

  • ¼ cup dry bread crumbs

  • ½ cup or so shredded mozarella

  • 1 tbs Italian seasonings (basil, thyme, oregano)

  • red pepper flakes to taste

  • salt and pepper to taste

  • topping:

  • seasoned bread crumbs

  • shredded mozzarella

  • diced butter


Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.


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