Using packaged risotto helps you get to a delicious and flavorful stuffed tomato in a fraction of the time.
Heat oven to 350°F.
Cut thin slice off top of each tomato. Carefully scoop out inside of tomato with spoon, leaving shell; set aside. Discard insides.
Cook risotto according to package directions. Add pancetta, 2 slices cheese and basil; stir to combine.
Fill each tomato with about 1/4 cup mixture. Place into 8-inch square baking pan. Top each tomato with 1 slice cheese. Bake 5-10 minutes or until heated through and cheese is melted. Sprinkle with additional basil, if desired. Serve immediately.
*Substitute your favorite flavored risotto mix.
Dietary Fiber: 4g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3761
© 2013 Land O'Lakes, Inc.
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