Risotto & Pancetta Stuffed Tomatoes

Risotto & Pancetta Stuffed Tomatoes
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Using packaged risotto helps you get to a delicious and flavorful stuffed tomato in a fraction of the time.
35 min
Prep Time
40 min
Total Time
4 servings

Ingredients

8 medium (2 pounds)
tomatoes
1 (5.5-ounce) package
parmesan risotto mix*
4 ounces
pancetta**, chopped, cooked
10 (3/4-ounce) slices
Land O Lakes® 4 Cheese Italian Blend
1 tablespoon
chopped fresh basil leaves
 
*Substitute your favorite flavored risotto mix.

**Substitute bacon.

Directions

  1. Heat oven to 350°F.
  2. Cut thin slice off top of each tomato. Carefully scoop out inside of tomato with spoon, leaving shell; set aside. Discard insides.
  3. Cook risotto according to package directions. Add pancetta, 2 slices cheese and basil; stir to combine.
  4. 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.

Recipe Tips

Cook pancetta in skillet on stovetop; drain on paper towels.

Nutrition Facts (1 serving)

Calories
520
Cholesterol
75mg
Carbohydrates
41g
Protein
28g
Fat
28g
Sodium
1790mg
Dietary Fiber
4g

Recipe Comments and Reviews

Rating

Why would you want to "discard" the inside of the tomato?? What waste!!! It could be mixed wth the Risotto or used in some way.

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