Ricotta & Spinach Stuffed Tomatoes
Preheat oven to 210oC. Place olive oil in a pan on medium heat.once oil is hot, add spinach and cook until the spinach is wilted (about 30 seconds).
Mix the spinach, ricotta, nutmeg, salt and pepper and lemon juice in a bowl. Spoon the mixture into the tomato shells.
Place shells and lids separately on baking tray and bake for 10 mins. Season with salt and pepper to taste, and serve immediately.