Mozzarella Tomato Bread Food

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BAKED ZITI



Baked Ziti image

For an Italian classic, try this Baked Ziti recipe from Food Network Kitchen. Tossed in a zesty tomato sauce and oozing with mozzarella, it couldn't be easier.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

Olive oil, for greasing
1 pound ziti
Kosher salt
3 1/2 cups Quick Tomato Sauce, recipe follows
1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
3/4 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper
Pinch crushed red pepper
2 tablespoons extra-virgin olive oil
1 pound sweet and/or spicy Italian sausages, casing removed and sausage crumbled
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
One 28-ounce can whole peeled tomatoes in puree, roughly chopped
Sprig thyme
Sprig basil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a large pot of water to a boil, salt generously and boil the pasta until al dente (tender but still slightly firm). Drain.
  • Toss the cooked pasta with the quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
  • Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
  • Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

MOZZARELLA EN CARROZZA



Mozzarella en Carrozza image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

1 ball fresh mozzarella
4 slices white bread, crusts trimmed
2 large eggs, beaten, or more as needed
1 1/2 teaspoons minced garlic
1 heaping teaspoon minced fresh flat-leaf parsley
Salt and pepper
Plain bread crumbs, as needed
Olive oil, for frying
Quick Marinara Sauce, recipe follows
1 tablespoon olive oil
1 clove garlic, minced
1 (28-ounce) can crushed tomatoes
Pinch sugar
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh flat-leaf parsley

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.

TOMATO, MOZZARELLA, AND BASIL SALAD



Tomato, Mozzarella, and Basil Salad image

Provided by Ina Garten

Categories     side-dish

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 6

6 small tomatoes (4 medium)
1 pound fresh mozzarella
10 to 15 basil leaves
3 tablespoons good olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

Nutrition Facts : Calories 226 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 28 milligrams, Sodium 158 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 12 grams, Sugar 2 grams

PEACH CAPRESE SALAD



Peach Caprese Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Arrange 8 ounces sliced fresh mozzarella, 2 sliced heirloom tomatoes and 2 sliced peaches on a platter. Drizzle with 3 tablespoons olive oil and 1 tablespoon white balsamic vinegar. Season with salt and pepper and top with fresh basil.

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
  • Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

CHICKEN MOZZARELLA PASTA



Chicken Mozzarella Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 13

1 pound penne or rigatoni
2 tablespoons olive oil, plus more for drizzling
2 boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 cloves garlic, minced
1 large onion, finely diced
One 25-ounce jar good-quality marinara sauce
1/2 teaspoon crushed red pepper flakes, or more to taste
2 tablespoons minced fresh parsley
8 ounces fresh mozzarella, cut into medium cubes
1/4 cup Parmesan shavings, plus grated Parmesan, for serving
12 basil leaves, cut into chiffonade

Steps:

  • Cook the pasta according to the package directions.
  • Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
  • In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
  • Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
  • Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
  • Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!

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