Best Ricotta Stuffed Tomatoes Recipes

RICOTTA AND CHIVE STUFFED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees. Cut tops of tomatoes and, using small paring knife, remove seeds. In small bowl, combine ricotta, chives, salt & pepper. Using small spoon, fill each tomato with ricotta mixture. Place stuffed tomatoes on baking sheet & bake for 8 minutes or until warmed through. Serve warm.

RICOTTA AND PESTO STUFFED TOMATOES

Steps:

• Preheat the oven to 180 degrees C. Cut the tops of the tomatoes and reserve. Remove and discard the seeds. Pour the passata, honey and seasoning in a baking dish and stir with a spoon. Combine the ricotta, parmesan, pesto, lemon zest in a bowl. Season with salt and pepper. Divide the mixture between the tomatoes and place in the baking dish. Cover the tomatoes with the tomato tops. Drizzle with olive oil. Bake for 20 minutes or until tender. To serve, place tomatoes on a plate along with the gravy. Drizzle with extra virgin olive oil and garnish with fresh herbs. Sprinkle with cracked pepper.

RICOTTA STUFFED TOMATOES

Steps:

• In a saute pan, heat the olive oil and garlic on medium heat until golden. Add spinach until it begins to wilt then add tomatoes and basil, oregeno and salt/pepper to taste. Once all are heated through and combined (approximately 5 minutes). Keep warm on low heat. In a small bowl combine ricotta, parmesan and salt pepper to taste. Slice tops off of the tomatoes then with a spoon carefully remove the seeds and flesh of the inside. Stuff centers with cheese mixture. Place tomatoes on the center of individual plates and top with spinach mixture allowing it to surround the sides of the tomatoes.

STUFFED TOMATOES WITH GRITS AND RICOTTA

Steps:

• In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.
• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
• Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.
• Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.
• Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.

STUFFED TOMATOES WITH GRITS AND RICOTTA

Steps:

• In a small saucepan combine grits, water, and 1/2 tsp. salt; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until grits are tender, about 25 minutes. Let cool 20 minutes.
• Coat a rimmed baking sheet with nonstick cooking spray.
• Beat eggs in a large bowl, then stir in grits, ricotta, parmesan, and Asiago. Stir in garlic powder, parsley, red pepper, and remaining 1/2 tsp. salt.
• Slice tops off tomatoes and hollow out center with a spoon, leaving a 1/4-inch-thick outer shell. Divide grits mixture equally among tomatoes (about 1/2 cup each).
• Arrange on prepared baking sheet. Bake in a preheated 350º oven until light golden brown, 30 to 40 minutes. Cool slightly before serving.