Ricotta Stuffed Tomatoes Recipes

RICOTTA STUFFED TOMATOES

Steps:

• Add the Ritz crackers to a food processor and process until they are crumbled. Add the cracker crumbs to a flat dish and set aside while you prepare the tomatoes.
• Halve the tomatoes and using a spoon, remove the seeds and most of the flesh.
• Sprinkle the inside of the tomatoes with a little salt and lay them upside down on a paper towel to get rid of any excess water.
• Add the ricotta cheese to a medium-sized bowl. Then add the Parmesan cheese and Italian seasoning.
• Spoon a little of the ricotta cheese mixture into each tomato half.
• Dip each tomato half into the crushed cracker crumbs.
• Place the tomato halves in a baking dish that's been sprayed with non-stick cooking spray.
• Drizzle the olive oil on top of the tomatoes.
• Bake in a preheated 400 degree oven for about 20 to 25 minutes or until the cheese is heated through and slightly bubbling.

RICOTTA-STUFFED POTATOES

Steps:

• Heat oven to 375°F. Bake potatoes about 1 hour or until tender.
• Cut each potato in half crosswise; scoop out inside into large bowl, leaving a thin shell. Mash potatoes until no lumps remain. Stir in cheeses, 1/4 cup parsley, the pepper and egg until well blended.
• Increase oven temperature to 400°F. Cut thin slice from bottom of each potato half if needed to stand upright. Place shells on ungreased 15x10-inch pan with sides; fill shells with potato mixture.
• Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.

TOMATOES STUFFED WITH RICOTTA

Steps:

• Rinse and dry tomatoes, cut off lids and scrape out seeds carefully. Chop about 1 tablespoon of tomato lids. Chop olives. Peel garlic and chop finely.
• Combine ricotta with Parmesan, garlic, chopped tomatoes, olives and parsley, season with salt and pepper and stuff tomatoes with the mixture. Arrange on plates and serve.

TOMATOES STUFFED WITH RICOTTA CHEESE

Steps:

• Preheat the oven to 200°C (approximately 400°F). Brush a baking dish with a little olive oil.
• Rinse spinach thoroughly and blanch for 1 minute in a pot of boiling salted water. Drain, rinse with cold water, drain again and then coarsely chop. Rinse tomatoes, cut a lid by removing the top and scrape out seeds.
• Peel garlic and onion, chop and sauté in a pan with oil until translucent. Then place garlic and onion in a bowl and mix with spinach, ricotta, eggs and Parmesan and season well with salt, pepper and nutmeg. Fill tomatoes with ricotta mixture. Place in the prepared baking dish and cover. Bake for about 20 minutes in the preheated oven and serve while hot.

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.

LEMON, GARLIC, AND CILANTRO BAKED STUFFED TOMATOES

Steps:

• Preheat oven 450 degrees F.
• For the baked stuffed tomatoes you need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups. To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup. You don't have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping take some care not to puncture through the bottoms of the cups. If you do puncture it, don't worry, it is not the end of the world, just keep moving forward. Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato cups while you make the filling.
• In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you're happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a rubber spatula or spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.

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.

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-STUFFED PORTOBELLO MUSHROOMS

Steps:

• In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

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.