Stuffed Tomatoes may look fancy, but this summer-y dish comes together in about 30 minutes! Juicy, tender tomato shells are filled with a flavorful spinach and cheese filling, then baked until the tops are golden. Bonus: They are low carb and high protein!
Ellen’s Notes
I’ve been making these stuffed tomatoes for more years than I care to count. I use cottage cheese and skip any kind of breadcrumbs to keep them low in carbs and high in protein. This makes them perfectly creamy, cheesy, loaded with flavor. They are my absolute favorite lunch or side dish during the warmer summer months.
The secret between a good stuffed tomato recipe and a great one? Making sure to get all the moisture out of the tomato AND the spinach. It truly makes the biggest difference to both the texture and the flavor. Once you get that right, this recipe is almost foolproof!
📌 Key Ingredient Notes
Tomatoes: Look for medium to large tomatoes that are ripe but still firm to the touch. Be warned, overripe tomatoes will fall apart or become mushy, making the whole dish watery. Try to pick tomatoes that are close to the same size so they bake evenly.
Cottage Cheese: Full-fat cottage cheese gives you the creamiest, richest filling, but 2% works well too. I don’t recommend fat-free because the filling can turn a little watery.
Spinach: I use frozen chopped spinach because it’s quick and easy. You can also use about 1 pound of fresh spinach, sautéd or steamed until wilted. But no matter what kind you use, make sure to remove any excess moisture!
Parmesan Cheese: Use finely grated fresh parmesan cheese (the refrigerated kind) for the best melt and browning. Avoid the powdery shelf-stable kind as it won’t have the same flavor.
How To Make Stuffed Tomatoes
See the printable recipe card for full ingredient list and directions below.
- Slice the tops off the tomatoes and scoop out the insides.
- Dry the insides of the tomatoes, then season with salt and pepper.
- Combine the cottage cheese, parmesan, spinach, and seasonings.
- Fill each tomato shell with the spinach and cheese mixture.
- Bake uncovered until bubbly and warm!
Ellen’s Recipe Tips
Don’t pierce the tomato shell. When you’re cutting out the insides with a paring knife, go slow and stay about a quarter inch from the outer skin. If you poke through, all the juices will leak out during baking.
Dry the insides of the tomatoes. After scooping, press a paper towel into the hollow of each tomato and gently wipe. Then salt and pepper the inside of the tomato to draw out any extra moisture and season the tomato itself. I also set them upside down on a paper towel while I mix the filling.
Squeeze the spinach like you mean it! I cannot stress this enough… Wet spinach will create a watery filling. Wrap the thawed spinach in a clean kitchen towel, or cheesecloth, and tightly wring it out over the sink until no more liquid comes out and it almost feels dry.
Bake uncovered. Leaving them uncovered lets the tops brown beautifully and helps evaporate any moisture the tomatoes release. Covered baking will give you pale, soggy tops.
Want to save this recipe?
Email this recipe to yourself for easy access later!
FAQ – Recipe Help
They’re ready when the tops are lightly golden brown, the cheese is melted and bubbly, and the tomato shells have softened but still hold their shape. This usually takes about 20 minutes at 400°F.
Yes, you can use whole-milk ricotta in place of the cottage cheese. The texture will be a little denser but just as creamy and delicious.
Definitely. Browned Italian sausage, ground beef/turkey, or shredded chicken all work beautifully. Just make sure the meat is fully cooked and drained before mixing it into the filling.
The most common reason is that the tomatoes were overripe to start. Stick with ripe but firm tomatoes and be careful not to pierce the shells when hollowing them out.
These make a wonderful light main dish on their own, or you can serve them alongside grilled chicken, roasted fish, a green salad, or some crusty bread if you’re not worried about the carbs.
Yes, you can hollow out the tomatoes and mix the filling up to 1 day in advance, storing them separately in the fridge in airtight containers. Wait to stuff and bake until right before serving so the tomatoes don’t get soggy.
Storing and Reheating
Leftover stuffed tomatoes will keep in an airtight container in the refrigerator for up to 3 days. The tomatoes will soften a bit more as they sit, so they’re best eaten within the first day or two. I don’t recommend freezing cooked stuffed tomatoes as the tomato itself gets watery and mealy once thawed.
To reheat, bake them in a 325°F oven for about 10 to 15 minutes, until heated through. You can also microwave them in 30-second intervals, though the tomatoes will come out softer than oven-reheating.
Stuffed Tomatoes
Ingredients
- 4 large ripe tomatoes
- 1 ¼ cup cottage cheese
- ¼ cup grated parmesan cheese, plus more for serving
- 12 oz frozen spinach, thawed and drained very well
- 1 large egg
- 2 teaspoons Italian seasoning
- 1 ½ teaspoon garlic powder, or 1 teaspoon freshly minced garlic
- 1 teaspoon onion powder
- ½ teaspoon salt, plus more for seasoning the inside of the tomato
- ½ teaspoon black pepper, plus more for seasoning the inside of the tomato
Want to save this recipe?
Email this recipe to yourself for easy access later!
Instructions
- Preheat the oven to 400°F. Prepare an oven safe dish with parchment paper or coat bottom with nonstick spray.
- Rinse and pat dry the tomatoes. Slice the top off each tomato. Using a paring knife, carefully cut the center pulp of the tomato away from the sides. Do not pierce the outside shell of the tomato! Once the inside has been cut away, use a spoon to scoop out the center.
- Place a paper towel inside each tomato shell and gently press into the inside to absorb the excess water. Season the inside with salt and pepper and turn upside down until ready to stuff. This allows any excess water to drain. If there's a lot of moisture, pat them dry once more before stuffing.
- In a medium size bowl, combine the cottage cheese, parmesan cheese, spinach, Italian seasoning, onion powder, salt and pepper.
- Place the tomato shells in the baking dish and fill each tomato with the cheese and spinach filling.
- Bake uncovered for 20 minutes, until the tops have lightly browned and the cheese is melted. Serve warm!
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Notes
Nutrition
More Vegetable Recipes You’ll Love
- Roasted Cherry Tomatoes – Garlic and black pepper create the best flavor.
- Air Fryer Okra – Crispy, charred, and so versatile.
- Fried Green Tomatoes – The hint of Cajun spice makes them downright delicious!
- Cherry Tomato Caprese Salad – Always perfect for a cookout or a potluck.
- Sautéed Mushrooms – Ready in just 15 minutes.
- Cucumber Tomato Salad – A fresh and light, classic summer side dish.
