Spinach Artichoke Stuffed Tomatoes Recipes

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SPINACH AND ARTICHOKE STUFFED SHELLS

Imagine if your favorite spinach and artichoke dip dove inside some super creamy pasta shells, which then were topped with crunchy breadcrumbs reminiscent of crostini. The result? Cheesy, gooey heaven.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12



Spinach and Artichoke Stuffed Shells image

Steps:

  • Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.
  • Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes.
  • Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes.
  • Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.

24 jumbo pasta shells (about 12 ounces)
10 ounces frozen chopped spinach, thawed, drained and squeezed dry
One 14-ounce can artichoke hearts, drained and roughly chopped
1 cup whole milk ricotta
8 ounces cream cheese, at room temperature
2/3 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 cup half-and-half
1 cup shredded mozzarella
2 tablespoons olive oil
1/3 cup panko
1/4 cup chopped fresh Italian parsley, optional

SPINACH-STUFFED TOMATOES

I refused to try spinach for many years. Then one day I found this interesting recipe and decided to give it a whirl. It convinced my taste buds that spinach can be delicious!-Wendy Furie, Frederick, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8



Spinach-Stuffed Tomatoes image

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain., Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.

Nutrition Facts :

6 medium tomatoes
4 tablespoons butter, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup dry bread crumbs
1 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese
1/8 teaspoon garlic salt
1/8 teaspoon pepper

SPINACH-ARTICHOKE STUFFED TOMATOES

This is an easy recipe to make. I made this for Easter. My brother-in-law loves my spinach and artichoke dip and he loved this recipe too.

Provided by Monica Pileggi

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15



Spinach-Artichoke Stuffed Tomatoes image

Steps:

  • Combine all ingredients except for the breadcrumbs and olive oil.
  • Place about 2-3 tablespoons in each tomato.
  • Sprinke with breadcrumbs on top and a dash of olive oil (I use a cooking spray which evenly coats the breadcrumbs).
  • Bake at 375 degrees for approx 25 minutes until done.

Nutrition Facts : Calories 244.2, Fat 15.3, SaturatedFat 7.7, Cholesterol 33.6, Sodium 607.5, Carbohydrate 19.9, Fiber 8.6, Sugar 6.5, Protein 12

8 medium tomatoes, tops cut off and insides scooped out
2 packages frozen spinach, thawed and drained very,very well
1 (14 ounce) can artichoke hearts, also drained well
4 tablespoons light mayonnaise
4 tablespoons melted butter
2/3 cup parmesan cheese
1/2 teaspoon Worcestershire sauce
1 -2 dash hot sauce
2 tablespoons chopped onions
1 clove garlic, minced
1 dash Mrs. Dash seasoning mix, oregano garlic tomato seasoning
1 tablespoon dried parsley (and other herbs)
salt and pepper
breadcrumbs, for the topping
olive oil

CREAMED SPINACH STUFFED TOMATOES

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 47m

Yield 2 servings

Number Of Ingredients 10



Creamed Spinach Stuffed Tomatoes image

Steps:

  • Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
  • Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
  • Preheat broiler.
  • Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

1 cup heavy cream
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
2 boxes chopped frozen spinach, defrosted
A few grates nutmeg
2 large beefsteak tomatoes
1/2 cup blue cheese crumbles
Chopped chives, for garnish

SPINACH DIP STUFFED ARTICHOKES

Provided by Food Network Kitchen

Categories     appetizer

Time 2h20m

Yield 4 servings

Number Of Ingredients 12



Spinach Dip Stuffed Artichokes image

Steps:

  • Preheat the oven to 375 degrees F. Heat the olive oil in a large, wide pot over medium heat. Add half of the garlic and half of the red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the spinach, in batches if necessary, and cook, tossing, until wilted. Transfer to a cutting board and chop. Transfer to a bowl and cool slightly. Add the panko, mozzarella, Parmesan, 1 teaspoon salt and pepper to taste and toss to combine.
  • Cut the stems off of the artichokes so that you have a flat base, reserving the stems. Cut the top 1 1/2 inches off the artichokes with a serrated knife and rub the surface with half of the lemon. Use kitchen shears to cut any remaining pointy tips from the artichoke leaves. Starting from the base, gently pull a leaf away from the center and stuff in a little bit of the spinach filling. Continue to stuff the leaves, working inward to the center of the artichoke, until it is no longer possible to pull the leaves away. Repeat with the remaining artichokes.
  • Arrange the artichokes in a baking dish and fill the dish with about 1 inch of warm water. Cover tightly with aluminum foil and bake until the leaves pull out easily and the flesh is tender, 1 hour to 1 hour 20 minutes. Let stand for 10 minutes.
  • Meanwhile, take the reserved artichoke stems and trim away all of the outer woody green parts, leaving just the pale green cores. Chop the cores. Melt the butter in a small saucepan over low heat. Add the remaining garlic, red pepper flakes and the stems. Cook, stirring occasionally, until the stems are crisp-tender and the butter is fragrant with garlic, about 6 minutes. Squeeze in the juice from the remaining lemon half and stir in the parsley; season with salt.
  • Serve the warm artichokes drizzled with the garlic-lemon butter; serve any remaining garlic-lemon butter on the side for dipping.

3 tablespoons olive oil
4 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1 pound fresh baby spinach
1 1/2 cups panko breadcrumbs
1 cup shredded mozzarella
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
4 large artichokes
1 lemon, halved
8 tablespoons unsalted butter
1 tablespoon finely chopped fresh parsley

SPINACH AND ARTICHOKE STUFFED PORTABELLO MUSHROOMS WITH TOMATO AND BREAD SALAD

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 14



Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad image

Steps:

  • Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
  • Preheat grill to medium-high and oven to 425 degrees F.
  • Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
  • Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
  • Remove mushroom caps from grill.
  • To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
  • Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
  • Serve 2 caps with a pile of salad alongside, if desired, per person.

8 portabello mushroom caps
Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup
1 (10-ounce) box frozen chopped spinach, defrosted
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic, grated with microplane or small side box grater
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls
6 plum tomatoes, coarsely chopped
1 cup fresh basil leaves, about 20, torn
4 cups crusty bread, torn or coarsely chopped
1 small red onion, very thinly sliced

SPINACH STUFFED TOMATOES

I don't know where I got this recipe. It has been in my files for awhile now. I haven't tried it yet, but it sounds like a great, easy vegetarian dinner. Serve with rice or cous cous.

Provided by dicentra

Categories     Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6



Spinach Stuffed Tomatoes image

Steps:

  • Heat oven to 425. Lightly grease a baking dish.
  • Cut the top ¼ inch off of the tomatoes. Scoop out the pulp and seeds. Discard the seeds and reserve the pulp. Chop the pulp.
  • Combine with cheeses, bread crumbs and spinach.
  • Stuff the tomatoes and place in the baking dish.
  • Cover loosely with foil and bake until the tomatoes are soft and the filling is set (about 30 minutes).
  • Remove foil and bake for 5 more minutes, allowing the tops to brown.

4 large ripe tomatoes
4 cups fresh spinach
1 cup cottage cheese (ricotta would work too)
1/4 cup parmesan cheese
1/2 cup breadcrumbs
1 teaspoon oregano

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