Ricotta & Spinach Stuffed Tomatoes

Ricotta & Spinach Stuffed Tomatoes

Ingredients
  
2 tomatoes, seed and flesh scraped out (reserving lids)
1 tbsp olive oil
3-1/2 oz or 100g baby spinach
3-1/2 oz or 100g ricotta
Pinch of grated nutmeg
Salt and pepper to taste
Squeeze of lemon juice

Method    

Preheat oven to 410°F or 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 & 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 10mins. 

Season with salt & pepper to taste, and serve immediately.