Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.
leave them whole. Cut the mozzarella into 1/2-inch cubes
ell pepper and half the mozzarella cheese.
Repeat with remaining
ook this portion of the recipe. I use a medium low
Thinly slice roma tomatoes and mozzarella ball. It's your call
f a fingerprint. (I doubled recipe #28008 and used it with
Line the bottom of a 9-inch pie or quiche pan with a single layer of the croutons.
Alternate 1/4-inch slices of tomato with mozzarella slices on top of the croutons.
Sprinkle with the red wine vinegar and then the dried basil.
Put in a microwave oven for 5-8 minutes or until the cheese has melted.
Enjoy!
ack. Place a slice of mozzarella on top of the cream
liced tomatoes and slices of mozzarella on plate next to the
armesan and 1/2 cup mozzarella cheese.
Combine remaining parmesan
Preheat oven to 350\u00b0.
Place tomatoes, cut side down, on ungreased cookie sheet.
Bake until wrinkled (approximately 5 minutes).
Chop and set aside.
Meanwhile, prepare Pesto.
Toss cooked, hot fusilli with Pesto; add chopped tomatoes and Mozzarella.
Mix the first 5 ingredients.
Spread 1 1/2 cups spaghetti sauce over bottom of a 12 x 7 1/2 x 2-inch baking dish.
Arrange 4 noodles over sauce.
Cover with 1 cup Ricotta cheese mixture, 1 cup shredded Mozzarella cheese and 1 1/3 cups spaghetti sauce. Repeat another layer.
Sprinkle over top 1 cup Mozzarella cheese. Bake 1 hour at 350\u00b0.
Mix Ricotta cheese, diced Mozzarella cheese, eggs, 3/4 cup
nd sprinkle with 1 cup Mozzarella.
Repeat twice and top
Gently mix beef with salt and pepper.
Shape into 8 patties about 1/2-inch thick.
Coat each with flour, dip in eggs and coat with bread crumbs.
Brown on both sides in skillet in oil. Arrange in single layer in a 13 x 9 x 2-inch baking dish.
Place Mozzarella slice on each patty.
Put mushroom slices on top of cheese-covered patty.
Top with spaghetti sauce.
Sprinkle with Parmesan cheese.
Bake in 350\u00b0 oven until sauce is bubbly and cheese has melted, probably 15 to 20 minutes.
Makes 4 to 6 servings.
Defrost and drain spinach.
Mix 1 cup Mozzarella cheese, Ricotta cheese, spinach, egg and oregano.
Grease a 9 x 13-inch Pyrex dish.
Layer starting with 1/2 jar spaghetti sauce; layer of noodles; 1/3 or 1/2 cheese mixture (depending on how many layers you wish to make).
Repeat layering as above.
Top with 1/2 cup Mozzarella cheese.
Pour 1 cup water over the top.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Enjoy!
Combine chicken broth, spaghetti sauce, potatoes, onion, red pepper, crushed tomatoes, basil, chicken and mushrooms into a slow cooker. Stir to mix all ingredients.
Cook in the slow cooker on low for 8 hours or on high for 4 hours.
Add the 1/2 of the mozzarella cheese (4 ounces) and gently stir.
Top with the remaining mozzarella cheese and parmigiano-reggiano cheese and serve immediately.
br>Lay slices of the Mozzarella on top of the meat
mix ricotta, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan
ice to cool a bit. Recipe can be made up to