Spinach-Ricotta Stuffed Tomatoes

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OH so good! Creamy, cheesy spinach baked inside a fresh ripe tomato. Another recipe from The Silver Palate Cookbook. 


A great accompaniment to just about any protein you'd like. I think it would be great served atop some piping hot pasta.
Here I paired it with a leftover Mozzarella cheese-filled burger. 


Grab the biggest, best-looking tomato you can find. Some ricotta cheese, spinach, onion, Parmesan cheese, egg, and oil. 
The salt, pepper, parsley, and nutmeg missed the photoshoot. 


I like using a melon baller to clean out the insides of the tomatoes. The edges are sharper than a spoon and it's easier to remove the innards in smaller increments.


Tomato cleaned out, drained, and dried, ready to be filled with the wonderful spinach-ricotta mixture. 


I stuffed only one tomato so I used 1/2 cup of spinach, 1/3 cup of ricotta, one tablespoon of the JUST egg alternative, 1/4 of a medium onion, and about 3 tablespoons of Parmesan cheese. That way overfilled the tomato but I got it all in. 

Recipe Title


  • 8 ripe red tomatoes, the best you can find
    Salt, for draining the tomatoes
    3 tablespoons best-quality olive oil
    1 cup finely chopped yellow onions
    10 ounces frozen spinach, defrosted, drained, and squeezed dry
    Salt and freshly ground black pepper, to taste
    grated nutmeg, to taste
    1 cup ricotta cheese
    2 egg yolks
    ½ cup toasted pine nuts
    ¼ cup grated Parmigiano-Reggiano cheese, plus extra to top the tomatoes
    ½ cup chopped fresh Italian (flat-leaf) parsley


  1. Wash and dry the tomatoes and cut off their tops. With the handle end of a small spoon, scrape out the seeds and partitions, being careful not to pierce the sides of the tomatoes. Salt the cavities and set the tomatoes upside down on a paper towel to drain for 30 minutes.

    1. Heat the olive oil in a skillet over medium-low heat, add the onions, and cook, covered, until tender and lightly colored, about 25 minutes.
    2. Chop the spinach and add it to the skillet. Combine the onions and spinach thoroughly, season with salt, pepper, and nutmeg, and cover. Cook over low heat, stirring occasionally, for 10 minutes. Do not let the mixture scorch.
    3. Preheat the oven to 350°F.
    4. Beat the ricotta and egg yolks together thoroughly in a mixing bowl. Add the spinach mixture, pine nuts, ¼ cup of the Parmigiano-Reggiano and the parsley, and season with salt and pepper.
    5. Gently blot the tomato cavities dry with a paper towel and spoon an equal share of the spinach mixture into each one. Top each tomato with a sprinkle of additional cheese.
    6. Arrange the tomatoes in a shallow baking dish and set in the upper third of the oven. Bake until the tops are well browned and the filling is hot and bubbly, about 20 minutes. Serve immediately.

    The Silver Palate Cookbook

And that's that!

Green Beans With Tomatoes

A Silver Palate Cookbook recipe. 

I had some fresh green beans from the Farmer's Market and this recipe looked too good to pass up.
I didn't read the little blurb after the recipe name. It states that this recipe calls for the thinnest and tenderest green beans you can find. I used regular green beans and it turned out fabulous. 

This can be eaten hot or at room temperature.

Gbf plated 

Let's get cooking

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Dilled Blanquette de Veau

This is one of the first things I remember cooking from The Silver Palate Cookbook. I have to smile every time I make it because it reminds me of the first time I made it. Erika at 9 yrs old told our neighbor Jeanie what we were having for dinner, Jeanie comes over wanting to know what in the heck blah-de-blah, blah de veau was (or some words to that affect) After a look at the recipe she said "it's stew, you are having stew, why didn't you just say so!"

So...Here's the "stew" ;-)

Tspo take a bite

Let's get in a stew.

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Paté anyone?

Why do I feel like I need to hold up my pinky finger when I say that?
Last night I made paté for today's Easter dinner. I usually make a Goat Cheese Torte that my family just loves but I wanted to do something different so here's what I did.

Gathered up some tasty ingredients and got busy.

Pate one mont bkgr copy

Melt a lot of butter in a skillet. Add the onion, garlic and thyme. While that's cooking in 6 cups of water place the celery tops, bay leaves and black peppercorns. When the water has simmered for 10 minutes add the chicken livers.

Pate mont two bkgrd copy

Simmer the chicken livers for about 10 minutes but be sure and keep the centers a little pink. Place the cooked livers in the food processor fitted with a steel blade. Add the onion garlic mixture, the green peppercorns and the cream. Process until smooth. Turn out into a bowl and add the remaining 1 teaspoon green peppercorns.

This is soooo delicious. Now I need to buy a nice little tureen to serve it in.

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Chicken liver pate with green peppercorns


6 tablespoons butter
1/2 cup finely minced yellow onion
2 cloves garlic; peeled chopped
1 teaspoon dried thyme
1/2 cup celery tops
10  black peppercorns
2  bay leaves
6 cups Water
1 pound chicken livers
2 tablespoons Cognac
1/2 teaspoon Salt
1/2 teaspoon ground allspice
5 teaspoons Water-packed green peppercorns; drained
1/4 cup heavy cream

Melt the butter in skillet. Add the onion, garlic and thyme and cook,
covered, over medium heat for about 25 minutes, or until onion is tender
and lightly colored.

Meanwhile add celery tops, black peppercorns and bay leaves to 6 cups of
water in a saucepan. Bring to a boil, reduce heat, and simmer for 10

Add chicken livers to water and simmer gently for about 10 minutes, livers
should still be slightly pink inside.

Drain livers, discard celery tops, bay leaves and peppercorns, and place
livers, butter, onion and garlic in the bowl of a food processor fitted
with a steel blade. Add Cognac salt. pepper, allspice and 4 teaspoons of
the green peppercorns. Process until smooth.

Pour in the cream and process again to blend. Transfer to a bowl and stir
in remaining teaspoon of green peppercorns.

Scrape mixture into a 2 cup terrine, cover, and refrigerate for at least 4
hours before serving. Let pate stand at room temperature for 30 minutes
before serving.

Notes:  The Sliver Palate cookbook

Yield: 2 cups

** Exported from Now You're Cooking! v5.84 **

Pasta Puttanesca

My favorite of all pasta sauces. It's quick, easy and "sassy."

"It is not known whether the Italian ladies of the night (the puttane) who gave their name to this racy pasta sauce did so because they were short of time or cash or both. In any case, puttanesca is quick and cheap."

It'll take me longer to show you how to make it than it will take to actually make it.

Pasta P ingredients 

Grab some olive oil, canned tomatoes, anchovies, oregano, Nicoise olives, (I only had Kalamata) red pepper flakes, capers, garlic and parsley.

Now, lets get cookin...

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