Tomatoes Stuffed with Ricotta Cheese
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
324
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 447.7 μg | (746 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 241 μg | (80 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,164 mg | (29 %) | ||
| Calcium | 389 mg | (39 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Brush a baking dish with a little olive oil.
2.
Rinse spinach thoroughly and blanch for 1 minute in a pot of boiling salted water. Drain, rinse with cold water, drain again and then coarsely chop. Rinse tomatoes, cut a lid by removing the top and scrape out seeds.
3.
Peel garlic and onion, chop and sauté in a pan with oil until translucent. Then place garlic and onion in a bowl and mix with spinach, ricotta, eggs and Parmesan and season well with salt, pepper and nutmeg. Fill tomatoes with ricotta mixture. Place in the prepared baking dish and cover. Bake for about 20 minutes in the preheated oven and serve while hot.
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