Baked Lemons With Mozzarella Food

EASY BAKED ZITI

Easy Baked Ziti image

Made with plenty of marinara sauce, creamy ricotta, and bubbly, golden brown mozzarella cheese, this baked ziti recipe is a guaranteed hit!

Provided by Jeanine Donofrio

Time 35m

Number Of Ingredients 14

Ingredients

4 cups (32 ounces) marinara sauce
2 cups (16 ounces) ricotta cheese
2 garlic cloves (minced)
1 tablespoon lemon zest
1 teaspoon oregano
¼ teaspoon red pepper flakes
¾ teaspoon sea salt (more for the pasta water)
Freshly ground black pepper
1 pound ziti pasta
Extra-virgin olive oil (for drizzling)
1 pound fresh spinach
1½ cups smoked mozzarella cheese
¼ cup grated pecorino or Parmesan cheese
Chopped fresh parsley and/or torn basil leaves (for garnish)

Steps:

Preheat the oven to 425°F. Spread ½ cup marinara in the bottom of a 9x13-inch baking dish.
In a medium bowl, combine the ricotta cheese, garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon salt, and several grinds of fresh pepper.
In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain.
Return the pot back to the stove. Over low heat, drizzle the bottom of the pot with a little olive oil and add the spinach. Toss and sauté 1 to 2 minutes until just wilted, working in batches if necessary. Turn off the heat, remove the spinach from the pot, and gently squeeze out some of the excess water. Coarsely chop it and set aside.
Add the pasta back to the pot along with the remaining marinara, most of the chopped spinach, ¼ teaspoon sea salt, and more fresh pepper and toss until combined.
Add half the pasta to the baking dish, top with dollops of the ricotta, the remaining spinach, and scoop the remaining pasta on top. Top with the mozzarella and pecorino cheese. Drizzle with olive oil and bake until the cheese is browned, 16 to 22 minutes.
Garnish with fresh basil or parsley and serve hot.

BAKED LEMONS WITH MOZZARELLA

Baked Lemons with Mozzarella image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

4 large unwaxed lemons
8 fresh, unsprayed lemon, basil, or bay leaves
1 pound fresh buffalo mozzarella, cut into 1/4-inch slices
8 fresh basil leaves
4 anchovy fillets, halved
4 cherry tomatoes, halved
Coarse salt and freshly ground black pepper
2 dried red chiles, crumbled (optional)
Grilled baguette, slices for serving (optional)

Steps:

Preheat oven to 400 degrees. On a work surface, trim both ends of lemons so they stand upright; cut crosswise 1 inch thick rounds. Using a small knife, remove flesh from interior of each lemon round, forming 8 hollow rings. Discard lemon flesh or save for other use.
Spread lemon leaves in a single layer 2 inches apart on a parchment-lined baking sheet. Top each leaf with a lemon ring. Place a slice of mozzarella inside each lemon, and top each with a basil leaf, anchovy fillet, cherry tomato, and season with salt and pepper. Sprinkle with dried chiles, if desired. Top with another slice of mozzarella.
Bake until golden and bubbling, 10 to 15 minutes. Remove from oven, and let cool slightly. Serve with grilled bread, if desired.

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