Spinach Stuffed Tomatoes

• 4 large tomatoes
• 2 cups fresh Baby Spinach, Coarsely Chopped
• 2 cups whole milk ricotta cheese
• 12 cup breadcrumbs
• 1 teaspoon coarse salt
• 1 teaspoon oregano
• 8 ounces real mozzarella cheese, Sliced

1. Preheat oven to 425.
2. Lightly grease a baking dish.
3. Slice off the top 1/4 of each tomato, then remove seeds and pulp.
4. Reserve pulp and discard seeds.
5. Mix spinach, ricotta, bread crumbs, tomato pulp, oregano, and salt.
6. Stuff tomatoes with mixture, and place each in baking dish.
7. Cover with foil and bake for 20 minutes.
8. Remove and drain, if necessary.
9. (Will depend upon tomatoes' moisture).
10. Add mozzarella cheese to tops of tomatoes.
11. Return to oven, uncovered for 15-20 minutes, or until cheese melts.

tomatoes, milk ricotta cheese, breadcrumbs, coarse salt, oregano, mozzarella cheese

Taken from www.food.com/recipe/spinach-stuffed-tomatoes-457378 (may not work)