Recipe: Spinach-Stuffed Tomatoes

SPINACH-STUFFED TOMATOES

1 (10 ounce) package frozen spinach
4 medium-size firm tomatoes
1 cup shredded mozzarella cheese, divided use
1/4 cup onions finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh parsley

Preheat oven to 350 degrees F.

Cook spinach in microwave on high for 4 minutes (or cook according to package directions). Let stand 5 minutes, drain well and squeeze dry. Put in large bowl.

Slice and hollow out centers of tomatoes. Discard seeds. Invert tomatoes shells on paper towels to drain. Chop pulp finely and add to spinach.

Add 1/2 cup mozzarella cheese, onion, parmesan, salt and pepper to spinach mixture and blend well. Spoon evenly into shells. Sprinkle with remaining 1/2 cup mozzarella and parsely. Arrange in 8-inch round glass or ceramic baking dish.

Bake at 350 degrees F ove for 6 minutes or until heated through.

Servings: 4