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Risotto & Pancetta Stuffed Tomatoes

Risotto & Pancetta Stuffed Tomatoes

Using packaged risotto helps you get to a delicious and flavorful stuffed tomato in a fraction of the time.

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35 min
Prep Time
40 min
Total Time


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® Italian Blend

1 tablespoon chopped fresh basil leaves


 *Substitute your favorite flavored risotto mix. **Substitute bacon.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Cut thin slice off top of each tomato. Carefully scoop out inside of tomato with spoon, leaving shell; set aside. Discard insides.

  3. STEP 3

    Cook risotto according to package directions. Add pancetta, 2 slices cheese and basil; stir to combine.

  4. STEP 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.

Tip #1

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

Nutrition (1 serving)

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

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