BLT-Stuffed Tomatoes

Find a meal in a stuffed tomato! Consider this recipe as a combination side of starch and veggie.


  • 1/4 pound elbow macaroni
  • Salt and pepper
  • 4 pieces bacon, chopped
  • 2 leeks, halved lengthwise, thinly sliced and washed
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1/2 cup milk
  • 2 cups aged sharp cheddar cheese (14 ounces), grated, divided
  • 8 large Roma tomatoes, halved lengthwise and seeded or 8 vine-ripe tomatoes, tops cut off and scooped clean
  • 1/2 cup breadcrumbs


Pre-heat the oven to 400˚F.

Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Add salt and the pasta, and cook until just shy of al dente.

While the pasta is cooking, heat a medium size skillet over medium heat and add the bacon. Cook the bacon until crispy, about 5 minutes, then add the leeks and cook until tender, about 2 minutes more. Add the flour and stir, then cook for 1 minute. Whisk in the stock, milk, salt and pepper and bring up to a bubble. Stir in the cheese in a figure-eight motion, reserving 1/2 cup for garnish.

Drain the pasta and combine with the sauce. Spoon the pasta into the tomato shells and garnish with a sprinkle of the remaining cheese and breadcrumbs. Place the tomato shells on a baking sheet and bake for 12-15 minutes, until golden brown on top.

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