Spinach-Stuffed Tomatoes

-Preheat oven to 350*
10 oz package frozen spinach
4 medium tomatoes (make sure they're firm)
1 C mozzarella cheese, shredded
1/4 C onions, minced
1/4 C grated Parmesan
1/2 tsp salt
1/8 tsp pepper
2 TBSP parsley, minced

-Microwave unopened spinach on high for 4 mins.
-Let stand for a few minutes to cool, then drain well and squeeze dry.
-Place spinach in large bowl.
-Slice and hollow out the centers of the tomatoes, saving the insides.
-Discard the seeds from the tomato filling and chop finely.
-Add to spinach.
-Invert tomato shells on paper towels to drain.
-Add 1/2 C mozzarella cheese, onions, parmesan, salt and pepper to spinach mixture and blend well.
-Spoon evenly into shells.
-Sprinkle with remaining mozzerella and parsley.
-Arrange in 8 inch round glass or ceramic baking dish.
-Cook at 350* for 6-10 mins or until heated through.

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