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Ricotta Stuffed Tomatoes

Ricotta Stuffed Tomatoes
I remember seeing these stuffed tomatoes on the Pioneer Woman’s site a long time ago and they looked so good. I recently saw them again on Stacey Snacks and knew I would make them. These stuffed tomatoes were quite easy to make and very, very tasty. My kids weren’t huge fans but my husband and I loved them. I really enjoyed the sweetened tomatoes, the creamy texture of the filling, and the crispy panko on top. They truly made my mouth happy.

Ricotta Stuffed Tomatoes:


  • 4 tomatoes, cut in half (I used 2 Roma and 2 vine-ripened)
  • 1 cup of ricotta cheese
  • 2-3 tbsp Asiago cheese, grated
  • 10-15 fresh basil leaves, chopped
  • 1/2 tsp oregano
  • Sea salt and fresh cracked pepper
  • 2 garlic cloves, minced
  • Italian style panko crumbs

Ricotta Stuffed Tomatoes

How to Make Ricotta Stuffed Tomatoes

Cut your tomatoes in half and scoop out the pulp and seeds with a spoon. Season each tomato cavity with sea salt then turn the tomato halves upside down on paper towels to drain out the moisture. I let them sit for about 30 minutes.

Ricotta Stuffed TomatoesPreheat the oven to 400 degrees.

Mix the ricotta cheese, asiago cheese, fresh chopped basil, minced garlic, oregano, sea salt, and pepper to taste. Mix filling and taste, re-season if needed.

Spoon your tomato halves with the ricotta mixture.

Pour your panko crumbs into a small bowl, dip the ricotta-filled tomatoes in the panko crumbs then place them on a tin foil-lined baking sheet that has been coated with olive oil cooking spray. Spray the tops of each tomato with olive oil cooking spray or drizzle with olive oil.

Ricotta Stuffed Tomatoes
Bake in the oven for 25-30 minutes. Let them rest a few minutes before serving. Enjoy!
Ricotta Stuffed Tomatoes

Click here for a printable version of this recipe – For the Love of Cooking.net


Recipe and photos by For the Love of Cooking
Recipe inspired and adapted from Stacey Snacks
Original recipe by Pastor Ryan featured on Pioneer Woman

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