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Risotto & Pancetta Stuffed Tomatoes
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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® 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.

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