Vegetarian

Roasted Ricotta Tomatoes is for Side Dish.

Roasted Ricotta Tomatoes takes 10 minutes to prepare.

Roasted Ricotta Tomatoes takes 30 minutes to cook.

Roasted Ricotta Tomatoes makes 8 servings.

The ingredients for Roasted Ricotta Tomatoes are:

8 roma tomatoes
1 cup ricotta cheese
2 oz shredded part skim mozzarella cheese
4 large cloves garlic, minced
15 leaves basil (1 small package) chopped
2 tsp salt
2 tsp fresh ground black pepper
1/4 cup panko
4 tbsp olive oil

Here is how you make Roasted Ricotta Tomatoes:

Makes 8 servings (2 tomato halves per serving)Preheat oven to 400Halve tomatoes lengthwise and scoop out insides. Lightly sprinkle tomatoes with 1 tsp of the salt and place tomatoes cut side down on paper towel or a kitchen towel to drain while making filling. Combine cheeses, basil, garlic, salt and pepper. Fill tomatoes with about a tablespoon of the cheese mixture and then dip into the panko. Place on a baking sheet. Drizzle the tomatoes with the olive oil. Bake at 400 degrees for 25-30 minutes.Number of Servings: 8Recipe submitted by SparkPeople user DCHEVAL.

The nutritional information for Roasted Ricotta Tomatoes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 158.3

• Total Fat: 12.2 g
• Cholesterol: 19.8 mg
• Sodium: 666.1 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 0.9 g
• Protein: 6.3 g