PREHEAT oven to 350° F.
CUT ½-inch slice from top of each tomato; scoop out pulp, leaving shell intact. Fill each tomato with spinach soufflé; sprinkle cheese over top. Place in shallow baking dish.
BAKE for 25 minutes.
*DEFROST Spinach Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.