Spinach-Stuffed Baked Tomatoes
|Frozen chopped spinach||10 Ounce|
|Grated parmesan cheese||1⁄2 Cup (8 tbs), divided|
|Grated onion||2 Teaspoon|
Slice off top of each tomato, scoop out some of the pulp, leaving shells intact. (Reserve pulp for other uses.)
Sprinkle shells with 1/8 teaspoon salt, invert on paper towels to drain.
Cook spinach according to package directions, drain well, pressing out excess liquid with the back of a spoon.
Position knife blade in food processor bowl, add spinach, 1/3 cup Parmesan cheese, mayonnaise, onion, salt, and pepper.
Pulse several times or until mixture is blended.
Fill tomato shells with spinach mixture.
Place in a 1-quart casserole, and sprinkle with remaining cheese.
Bake, uncovered, at 400Â° for 15 minutes or until heated.