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  • 2 tomatoes
  • 1 cup small curd cottage cheese or ricotta
  • 1/4 cup chopped fresh spinach, basil or arugula
  • 2 garlic cloves, minced
  • 1/2 cup finely grated Parmigiano Reggiano cheese


  1. Preheat oven to 400F. Cut tomatoes in half crosswise. Combine remaining ingredients.
  2. Divide evenly among 4 tomato halves. Bake. Bake 10 to 15 minutes or until hot and browned.

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The recipe was originally published as Stuffed Baked Tomatoes on

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