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Ricotta Stuffed Tomatoes

Ricotta stuffed tomatoes with a creamy ricotta-Parmesan filling and lightly golden baked tomato shells. Juicy tomatoes are prepped by draining upside down, then baked until heated through and finished with basil and optional balsamic glaze.
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Prep Time 20 minutes
Cook Time 25 minutes
draining tomatoes 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Lunch, Side Dish
Cuisine: MeditN
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Large ripe tomatoes
  • 6 large ripe tomatoes
Ricotta filling
  • 1 cup whole milk ricotta cheese
  • 0.25 cup grated Parmesan cheese
  • 1 garlic, minced
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp panko breadcrumbs
For serving
  • 1 extra basil leaves for garnish
  • 1 balsamic glaze for serving (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and drain tomatoes
  1. Preheat oven to 375°F (190°C).
  2. Slice the tops off the tomatoes and set the lids aside.
  3. Scoop out the seeds and pulp using a spoon.
  4. Place tomatoes upside down on paper towels for 10 minutes to drain excess moisture.
Mix filling and stuff
  1. In a bowl, combine ricotta, Parmesan, garlic, basil, parsley, olive oil, salt, and pepper.
  2. Fill each tomato generously with the ricotta mixture.
  3. Sprinkle panko breadcrumbs over the tops.
  4. Arrange tomatoes in a baking dish.
Bake and serve
  1. Bake for 20–25 minutes until heated through and lightly golden.
  2. Garnish with fresh basil leaves.
  3. Drizzle with balsamic glaze if desired.
  4. Serve warm or chilled.

Notes

For best results, drain the tomato interiors fully before stuffing so the filling stays creamy and the baked surface doesn’t steam. Store covered in the refrigerator for up to 3 days; rewarm gently or serve cold. Freezing isn’t recommended for the tomato texture. Dietary swap: use part-skim ricotta to lower calories while keeping a similar creamy filling.