How to Make Ricotta & Spinach Stuffed Tomatoes
- Preheat oven to 210°C. 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.