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Baked Stuffed Tomatoes with Spinach and Cottage Cheese

A creamy, high-protein delight featuring tender tomatoes filled with a nutritious spinach and cottage cheese stuffing, perfect for meal prep and busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 tablespoons extra virgin olive oil Adds healthy fats and richness.
  • 1 medium onion, finely diced Brings sweetness and depth.
  • 2 cloves garlic, minced Adds fragrant aroma and robust flavor.
  • 1 cup frozen spinach, thawed and drained A nutrient powerhouse offering fiber.
  • 1 cup cottage cheese Contributes creaminess and protein.
  • 1/2 cup shredded parmesan cheese Adds a savory, nutty flavor.
  • 2 large egg yolks Binds the filling together.
  • 1 teaspoon salt Enhances flavors.
  • 1/2 teaspoon black pepper Brings warmth and heat.
  • 1 teaspoon dried basil Elevates the filling's flavor.
For the tomatoes
  • 4 large ripe red tomatoes The star of the dish.
  • 1 spray olive oil cooking spray For greasing the baking dish.
  • 1/2 cup grated parmesan or pecorino romano For topping the stuffed tomatoes.
  • to taste fresh basil or parsley For garnishing.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash the tomatoes thoroughly, slice the tops off, and scoop out the insides.
  3. Sprinkle salt inside the tomatoes and set them upside down on a paper towel to drain.
  4. In a skillet, warm 2 tablespoons of olive oil and sauté the onion until translucent for about 4-5 minutes.
  5. Add minced garlic and cook for another minute until fragrant.
Cooking
  1. In a mixing bowl, combine the sautéed onion and garlic, thawed spinach, cottage cheese, parmesan, egg yolks, salt, black pepper, and dried basil.
  2. Mix well until spinach is evenly distributed.
  3. Fill each drained tomato with the mixture, packing it gently.
  4. Place the stuffed tomatoes in a baking dish and lightly spray with olive oil cooking spray.
  5. Bake in the preheated oven for 25-30 minutes until the tomatoes are tender and the tops are golden.
Serving
  1. Remove the stuffed tomatoes from the oven and let them cool slightly.
  2. Grate fresh parmesan or pecorino romano on top of each tomato.
  3. Garnish with fresh basil or parsley.
  4. Serve warm and enjoy!

Notes

For a spicy kick, add red pepper flakes to the stuffing. Store leftovers in an airtight container for up to 3 days. These tomatoes are also perfect for meal prep.