<http://schema.org/recipeInstructions>
" Preheat oven to 425 degrees F. Cut each tomato horizontally in half. With spoon, scoop out about 2 tablespoons pulp from each half. Coarsely chop tomato pulp and place in bottom of 13-inch by 9-inch ceramic or glass baking dish. In medium bowl, mix spinach, ham, ricotta, 1/4 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Mound scant 1/2 cup spinach mixture into each tomato half; sprinkle with remaining 1/4 cup Parmesan. 3. Arrange tomatoes on pulp in baking dish. Bake tomatoes 25 minutes or until hot. Serve stuffed tomatoes with chopped tomatoes from baking dish. Garnish with parsley sprigs if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6012/tomatoes-stuffed-spinach-ham-2427/?src=shelter_footer>