Tomatoes Stuffed With Ricotta Cheese 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.

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.

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.

SQUID STUFFED WITH SPINACH AND RICOTTA CHEESE

Steps:

• Cut off tentacles so that you have just the body cavity.
• Make sure to keep it whole so you can stuff it without leaks.
• Reserve the tentacles.
• Mix together the ricotta, spinach, Parmesan, pepper, nutmeg,parsley and egg; set aside.
• Heat the oil at medium in a large heavy skillet or saucepan.
• Add the garlic.
• Stir and cook for a few seconds.
• Add the tomatoes.
• Bring to a boil and add tomato paste.
• Lower heat and add rosemary.
• Simmer sauce for 25 minutes, stirring occasionally.
• While the sauce is simmering, stuff the body of each squid only about 1/3 full of the spinach/cheese mixture.
• If you overstuff them, they will explode.
• You might also want to poke a hole or two in the body of the squid.
• Fasten the opening of each squid with a toothpick.
• After the sauce has cooked, place the stuffed squid in the simmering sauce.
• Add the tentacles to the sauce.
• Simmer for 3 to 4 minutes.
• Then turn carefully and simmer for an additional 3 minutes.
• While the squid is cooking, melt the butter in a clean pan and toss the pine nuts in the butter until golden.
• Watch carefully; pine nuts have a tendency to burn.
• Lift out stuffed squid to a warm, flat serving dish with sides.
• Spoon sauce around and garnish with pine nuts.

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.