GREENS AND MOZZARELLA CASSEROLE
This casserole is really delicious, and is great if you're looking for a vegetarian meal. It has the added benefit of being low-carb meal, but you can add cooked macaroni to the cheese mixture if you wish. It works well with a variety of greens, but my favorite is spinach. I don't remember where I got this recipe, but I've been making it for a long time.
Provided by Charmed
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375 degrees or (350 degrees if using an oven-proof glass dish).
- Cut out and discard the tough stems of the greens; if using kale or collards, cut out thick center ribs.
- Rinse all the greens and shake off any excess water, then chop them into 1/2-inch pieces.
- In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt; add 1/2 cup of water if the greens seem dry.
- Cover the skillet and braise for 10 to 15 minutes, or until tender.
- Pour off any liquid left in the skillet, then season the greens with salt and pepper; transfer to a bowl and set aside.
- Heat the broth and half-and-half in a saucepan just until bubbles form around the edge of the pan.
- In a large skillet, melt the butter over low heat.
- Add the flour and cook, stirring, for one minute.
- Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened.
- Whisk in the grated Parmesan and ricotta.
- Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish.
- Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top.
- Bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned.
- Serve immediately.
Nutrition Facts : Calories 252.3, Fat 19.7, SaturatedFat 12.2, Cholesterol 60.5, Sodium 299.3, Carbohydrate 9.3, Fiber 0.3, Sugar 0.5, Protein 9.9
MOZZARELLA EN CARROZZA
Steps:
- Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
- In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate.
- In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.
- Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.
- Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.
- Remove the sauce from the heat and stir in the basil and parsley.
MOZZARELLA IN CARROZZA
Provided by Giada De Laurentiis
Categories appetizer
Time 18m
Yield 6 to 12 servings
Number Of Ingredients 9
Steps:
- Divide half of the cheese equally among 6 bread slices. Top with the basil leaves then the remaining cheese. Cover with the remaining bread slices, pressing gently, to form 6 sandwiches.
- Whisk the eggs, salt and pepper in a large bowl until well blended and frothy. Place the flour in a medium bowl. Add enough oil to a heavy large frying pan to come 1/2-inch up the sides of the pan. Heat the oil over medium heat. Dredge the sandwiches in the flour to coat lightly, then dredge them in the egg mixture to coat completely and place in the hot oil. Cook until the cheese melts and the sandwiches are golden, about 3 minutes per side. Cut the sandwiches into triangles. Transfer the sandwiches to a platter and serve with the pesto.
MOZZARELLA IN CARROZZA
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sandwich a slice of mozzarella and an anchovy fillet between two pieces of bread for each carrozza. For the batter, beat the eggs and milk together in a bowl. Dip the carrozza sandwiches into the batter, turning to make sure they are fully coated.
- In a saute pan, heat the extra-virgin olive oil and cook the sandwiches until they are golden brown on each side. Add a dash salt to season and serve immediately.
ZUCCHINI- MOZZARELLA CASSEROLE
Make and share this Zucchini- Mozzarella Casserole recipe from Food.com.
Provided by Lighthouse Rita
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine in a large nonstick skillet over medium heat.
- Add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp.
- Remove from heat.
- Preheat oven to 350.
- Add seasonings to zucchini mixture.
- In a large bowl, eggs, cheese, and mustard.
- Add zucchini mixture and stir until combined.
- Pour into a casserole dish that has been sprayed with a nonstick cooking spray.
- Bake 35 minutes, or until lightly browned.
J.W.'S PEPPER AND MOZZARELLA CASSEROLE
This is a recipe my Dad, an 85 year old coal mining engineer, came up with. Obviously when he retired from coal mining he had way to much time on his hands, so Mom gave him an apron. The rest is history. If on a budget this recipe can be adjusted accordingly. Remember a little of this, a little of that. It will come out tasting great. Get creative. Dad was partial to fettuccini, but this goes great with just about anything.
Provided by Susan Taylor
Categories Main Dish Recipes Casserole Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
- Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.
- Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.
- Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 28.1 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 7.2 g, Protein 19.2 g, SaturatedFat 6.5 g, Sodium 1425 mg, Sugar 16.2 g
TOMATO MOZZARELLA BAKE
You don't often think of casseroles to serve in summertime, but this one is scrumptious with fresh-from-the-garden tomatoes.-Elaine Seip, Medicine Hat, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake for about 3 minutes on each side or until lightly toasted. Cut into 1-in. cubes. Reduce heat to 350°., In a large skillet, saute green pepper, onion and garlic in remaining butter until tender. In a large bowl, lightly beat the eggs. Stir in bread cubes, vegetable mixture, bacon, sugar, salt, oregano and pepper. , Transfer to a greased 11x7-in. baking dish. Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
MOZZARELLA PASTA BAKE
Cook a saucy Mozzarella Pasta Bake that's perfect for one person. Eat one serving tonight & save the other serving of Mozzarella Pasta Bake for leftovers.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Cook turkey in large skillet until done.
- Stir in pasta sauce, macaroni and Parmesan. Spoon into 8-inch square baking dish.
- Bake 10 min. or until heated through. Top with mozzarella. Bake 3 to 4 min. or until mozzarella is melted.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
MOZZARELLA & SPINACH BREAKFAST CASSEROLE
Sun-dried tomatoes and sausage add lots of texture and flavor to this gooey casserole. We've even enjoyed it reheated after a night game at our local college. It's always a winner in my book. -Nancy Murphy, Mount Dora, Florida
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top., Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.
Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 150mg cholesterol, Sodium 800mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.
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