10 tomatoes
1 Tbs olive oil
16 oz. spinach, torn
12 cloves garlic, minced
17 dry oz. marinated artichoke hearts, separated
64 oz. white beans
4 tsp crushed red pepper
1 Tbs oregano
3/4 lb mozzarella cheese
1 lb pasta (rotini)
6 oz. tomato paste
1/8 cup Italian seasoned breadcrumbs
Salt to taste

10 tomatoes 1 Tbs olive oil 16 oz. spinach, torn 12 cloves garlic, minced 17 dry oz. marinated artichoke hearts, separated 64 oz. white beans 4 tsp crushed red pepper 1 Tbs oregano 3/4 lb mozzarella cheese 1 lb pasta (rotini) 6 oz. tomato paste 1/8 cup Italian seasoned breadcrumbs

1. Preheat oven to 400F. Cut your tomatoes in half, hollow then bake for five minutes on a wire rack with hollow side down.
2. Heat oil in a large saucepan or wok. Add spinach and cook until wilted, then add garlic and cook for 1 minute. Stir in artichoke pieces, beans, spices then cheese.
3. Stuff tomato halves, then sprinkle breadcrumbs.
4. Bake for 20 minutes.
5. Add pasta and tomato paste to left over filling.
6. Serve with salt and pepper to taste.