TOMATO & MOZZARELLA SPAGHETTI BAKE
This pasta bake is simple yet satisfying, great for a weeknight supper
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.
- Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.
Nutrition Facts : Calories 639 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.14 milligram of sodium
ISRAELI COUSCOUS, TOMATO AND MOZZARELLA SALAD
My modifications to #116054. The Israeli couscous really makes this a wonderful salad. A small round pasta such as Pearl Pasta can also be substituted. Can be served right away, but best if refrigerated for a few hours. Great for using up tomatoes and basil from the garden. If using larger tomatoes, dice and drain prior to mixing.
Provided by msoders
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Halve cherry tomatoes.
- In a large bowl combine the tomato, mozzarella, olive oil, vinegar, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes
- Cook couscous according to directions.
- Rinse Couscous with cold water until cool.
- Toss Couscous and Basil with tomato and mozzarella mixture.
- Garnish with whole basil leaves serve.
AUBERGINE MELTS
Choose a glossy, plump aubergine to make this warming vegetarian main course
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. Return to oven for another 5 mins or until the cheese has melted. Scatter over some basil leaves. Serve with couscous and green salad.
Nutrition Facts : Calories 213 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.41 milligram of sodium
TOMATO & MOZZARELLA COUSCOUS SALAD
Keep some couscous in your cupboard as a stand-by, it's ready in minutes
Provided by Tony Tobin
Categories Dinner, Main course
Time 15m
Number Of Ingredients 9
Steps:
- Tip the couscous into a large bowl along with the pesto and crumble over the stock cube. Pour over 2 teacups (about 400ml/14fl oz) boiling water and give it a good stir to dissolve the stock. Cover with cling film and leave to stand for 10 mins until all the water has been absorbed.
- To make the dressing, mix together the olive oil, pesto and lemon juice. When the couscous has swelled up, pour the dressing over and flake through with a fork, breaking up any clumps. Toss in the mozzarella, tomato and rocket, then serve.
Nutrition Facts : Calories 363 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.02 milligram of sodium
More about "mozzarella couscous bake food"
CAPRESE COUSCOUS STUFFED TOMATOES - RACHEL COOKS®
From rachelcooks.com
5/5 (3)Total Time 45 minsCategory Sides & VegetablesCalories 210 per serving
- Slice top off tomatoes. Scoop out excess pulp and seeds. Place upside down on paper towels to drain any remaining liquid while you prepare stuffing.
- In a large bowl, combine couscous, mozzarella, basil, Parmesan, garlic powder, salt and pepper.
- Fill each tomato with stuffing mixture, pressing firmly. Place stuffed tomatoes in prepared baking dish.
MEDITERRANEAN VEGETABLE CASSEROLE WITH CHICKPEAS
From thefieryvegetarian.com
Reviews 4Calories 328 per servingCategory Lunch And Dinner
COUSCOUS-STUFFED PORTOBELLO MUSHROOM CAPS WITH MOZZARELLA
From recipes.heart.org
Servings 4Calories 261 per serving
BAKED MOZZARELLA - LIFE'S AMBROSIA
From lifesambrosia.com
50 MOZZARELLA CHEESE RECIPES | TASTE OF HOME
From tasteofhome.com
HOW TO BAKE MOZZARELLA - BAKED MOZZARELLA RECIPES - DELISH
From delish.com
PIZZA CASSEROLE WITH COUSCOUS - MJ AND HUNGRYMAN
From mjandhungryman.com
TOMATO AND MOZZARELLA COUSCOUS BAKE - BOSSKITCHEN.COM
From bosskitchen.com
Cook Time 25 minsPrep Time 15 minsCourse Main CourseTotal Time 50 mins
VEGETABLE COUSCOUS RECIPE | A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
MOZZARELLA RECIPES | WAITROSE & PARTNERS
From waitrose.com
SPICY MOZZARELLA AUBERGINES WITH CHICKPEAS RECIPE - BBC FOOD
From bbc.co.uk
ZUCCHINI, MINT, AND GOAT CHEESE COUSCOUS CASSEROLE
From hellolittlehome.com
MOZZARELLA | DESCRIPTION & CHARACTERISTICS | BRITANNICA
From britannica.com
HERBED ISRAELI COUSCOUS SALAD WITH TOMATO AND MOZZARELLA
From rachelcooks.com
CAPRESE COUSCOUS SALAD - SIMPLY SCRATCH
From simplyscratch.com
ROASTED COURGETTE AND TOMATO COUSCOUS RECIPES | GOODTO
From goodto.com
STUFFED PEPPERS WITH COUSCOUS, COURGETTE AND MOZZARELLA RECIPE
From goodto.com
MOZZARELLA - WIKIPEDIA
From en.wikipedia.org
NIGEL SLATER’S RECIPES FOR COUSCOUS WITH APRICOTS, AND MOZZARELLA …
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love