Tomato Broccoli And Mozzarella Casserole Food

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TOMATO, BROCCOLI, AND MOZZARELLA CASSEROLE



Tomato, Broccoli, and Mozzarella Casserole image

This recipe was the main vegetarian Thanksgiving dish at my family gathering in 2012. Basil makes a strong appearance in the overall flavor. It is from thekitchn.com.

Provided by BB2011

Categories     Beans

Time 50m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 14

12 ounces farfalle pasta
1 lb broccoli floret
3 large tomatoes, divided
3/4 lb onion, diced
4 garlic cloves, very finely minced
1 (15 ounce) can chickpeas, drained
3/4 cup basil leaves, chopped and divided
1/2 lb fresh full-fat mozzarella cheese, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater)
1 lemon, juiced
3/4 cup grated parmesan cheese, divided
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil.
  • Boil water with salt. Add the farfalle and cook for 11 minutes (nearly al dente). Drain.
  • Steam the broccoli just until tender. Drain and chop into florets. Toss with the cooked pasta.
  • Coarsely chop two of the tomatoes and add them to the pasta.
  • Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil.
  • Tear 2/3 of the fresh mozzarella into marble-sized chunks and fold into the pasta mixture.
  • Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture with salt and pepper until well combined.
  • Spread the pasta in the prepared baking dish.
  • Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozzarella into bits and scatter between the tomato slices.
  • Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.
  • Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle with the remaining chopped basil. Let stand for a few more minutes before serving.

BROCCOLI, TOMATO SAUCE AND SMOKED MOZZARELLA



Broccoli, Tomato Sauce and Smoked Mozzarella image

Provided by Food Network

Number Of Ingredients 9

8 oz. penne
2 cups florets steamed
2 tablespoons virgin olive oil
2 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper
2 cups plum tomatoes, drained and purees through a food mill
2 oz. smoked mozzarella, cut into 1/2-inch dice
freshly grated Parmesan cheese
Salt

Steps:

  • Boil salted water and cook the pasta for 10 minutes or until aldente. If the florets are big, cut them in half or bite sized pieces. Heat the olive oil and add the garlic and crushed red pepper and tomatoes and cook for 15 minutes or until tomatoes melt and separate from the oil. Meanwhile steam the broccoli florets until tender but cooked through. When the pasta is done, add the mozzarella to the hot sauce, then stir in the penne and broccoli and toss and mix until cheese melts into pasta and ingredients are well mixed. Serve with some grated Parmesan.

ITALIAN BROCCOLI WITH TOMATOES



Italian Broccoli With Tomatoes image

A quick vegetable side dish using the microwave! From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Provided by BeccaB3c

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

4 cups broccoli florets
1 tablespoon water
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 tablespoon lemon juice
2 medium ripe tomatoes, cut in wedges
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Wash and cut broccoli florets in 1/2 inch pieces.
  • Place broccoli and water in a shallow, round microwave-safe dish.
  • Cover with plastic wrap or lid and microwave on HIGH for 5-7 minutes or until tender (every microwave is different, so keep an eye on them!).
  • Stir several times- Drain.
  • Stir in oregano, pepper, lemon juice and tomato wedges.
  • Sprinkle cheese on top.
  • Cover and microwave to melt cheese.
  • Let stand 2 minutes before serving.

Nutrition Facts : Calories 69.7, Fat 3.3, SaturatedFat 2, Cholesterol 12.1, Sodium 132.2, Carbohydrate 4.9, Fiber 0.6, Sugar 1.4, Protein 6.4

BROCCOLI MOZZARELLA CASSEROLE



Broccoli Mozzarella Casserole image

Make and share this Broccoli Mozzarella Casserole recipe from Food.com.

Provided by internetnut

Categories     < 15 Mins

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 1/2 cups mozzarella cheese (or more)
24 ounces frozen broccoli, freshly steamed, dente
1 (10 ounce) can campbell's cream of potato soup
8 ounces sour cream

Steps:

  • place broccoli in casserole dish, side by side (lightly cooked).
  • In a medium mixing bowl, mix soup and sour cream together.
  • Pour mixture over broccoli.
  • top with mozerella cheese.
  • Cover with foil -somewhat loosely; don't let cheese stick to foil.
  • Bake until bubbly cheesy on top.

ZUCCHINI- MOZZARELLA CASSEROLE



Zucchini- Mozzarella Casserole image

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

2 tablespoons margarine
4 cups thinly sliced zucchini
1/2 cup chopped onion
2 tablespoons parsley flakes
1/8 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper
2 eggs, slightly beaten
6 ounces mozzarella cheese, shredded
1 teaspoon Dijon mustard

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.

TOMATO, BROCCOLI AND PASTA SALAD



Tomato, Broccoli and Pasta Salad image

A meal on its own... Great for picnics and summer parties. Looks great with the coloured pasta. Not too high in calories either. One of my sister's recipes passed down...

Provided by Valerie in Australia

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 lb rigatoni pasta or 1/4 lb other pastas (I use vegetable pasta, 1/2 a box)
3 cups broccoli florets, blanched
1 cup chopped green onion
3 roma tomatoes, cut in wedges
1/4 lb lowfat mozzarella cheese, cubed
1/3 cup minced fresh parsley (optional)
3 tablespoons lemon juice
3 tablespoons water
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/4 cup olive oil
salt and pepper
black olives, as much as you like

Steps:

  • Cook pasta until tender but firm.
  • Drain and rinse under cold water.
  • Wrap in paper towel and set aside.
  • Blanch the broccoli for 2 minutes in boiling water.
  • Drain and rinse in cold water and wrap in a towel.
  • In salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) Dressing: Combine lemon juice, water, garlic, mustard and olive oil till mixed well.
  • Pour over salad and toss till mixed.
  • Add salt and pepper to taste.
  • Refrigerate for 1 hour or up to 4 hours.
  • Tastes even better the next day.
  • The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.

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