Spinach-Ham Stuffed Tomatoes

• 4 large ripe tomatoes (about 10 oz. each)
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 4 ounces thick-sliced deli ham, cut into 1/2-inch pieces
• 1 cup light ricotta cheese
• 12 cup grated parmesan cheese
• 14 teaspoon salt
• 18 teaspoon pepper

1. Preheat oven to 425.
2. Cut each tomato horizontally in half.
3. With spoon, scoop out 2 tablespoons pulp from each half.
4. Coarsely chop pulp and place in bottom of 13x9" pan.
5. In medium bowl, mix spinach, ham, ricotta, 1/4 cup parmesan, salt and pepper.
6. Mound 1/2 cup mixture into each tomato half.
7. Sprinkle with remaining parmesan.
8. Arrange tomatoes on pulp.
9. Bake 25 minutes or until hot.

tomatoes, deli ham, light ricotta cheese, parmesan cheese, salt, pepper

Taken from www.food.com/recipe/spinach-ham-stuffed-tomatoes-162701 (may not work)