Using packaged risotto helps you get to a delicious and flavorful stuffed tomato in a fraction of the time.
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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.
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.
Cook pancetta in skillet on stovetop; drain on paper towels.
Explore reviews fromour online community
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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