So, I’d read some stuffed tomato recipes before and the idea was dancing in my head when I pulled this recipe together. It’s inexact as I made it up off the top of my head.

You will need:

• 10 Large Tomatoes
• 1 Small tub of ricotta cheese
• 1 Small can of of canned spinach
• 1 Pound of spicy Italian sausage
• 1/2 Pound of mozzarella
• Your preferred spices.

Pre-heat the oven to 350 degrees.

Cut the tops off of the tomatoes and dig them out. Put the tomato pulp in a strainer. 

If the spicy Italian sausage is in its sausagy container skin you need to squeeze it out of there so you can cook it up like ground beef (I seem to recall being able to buy loose sausage before but it’s not at my nearby grocery store). Brown the sausage, adding your preferred spices to your own tastes. Add in the tomato pulp. Cook for about five minutes.

Drain the can of spinach. Grate about 1/4 of the mozzarella cheese. Mix the drained spinach, ricotta cheese, and grated mozzarella.

Fill each tomato with 2 tablespoons of the ricotta/spinach mixture. Then, 2 tablespoons of the sausage/tomato mixture. Then another 2 tablespoons of the ricotta/spinach mixture.  Then, 2 tablespoons of the sausage/tomato mixture. Put a slice of mozzarella on top of each filled tomato. 

Put the tomatoes on a cookie sheet and bake at 350 for about 20 minutes or until the mozzarella melts and starts to turn golden brown.