BAKED PASTA GRATIN WITH TOMATO SAUCE AND MOZZARELLA
The Baked Pasta gratin with tomato sauce and mozzarella recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Rinse, core, quarter and remove seeds from tomatoes. Finely chop tomatoes. Peel and chop onion and garlic. In a pan, sauté onion and garlic in hot olive oil until translucent. Stir in tomato paste, pureed tomatoes, and fresh tomatoes. Simmer about 10 minutes over low heat. Season with salt, sugar, and pepper.
- Preheat oven to 200°C (approximately 400°F). Cook pasta in plenty of salted boiling water until al dente, according to package directions. Drain in a colander. Cut mozzarella into cubes. Mix pasta with tomato sauce and spread in an oiled baking dish. Sprinkle pasta with mozzarella and Parmesan. Bake about 25 minutes. Serve sprinkled with thyme leaves.
Nutrition Facts : Calories 762.03 kcal, Fat 22.74 g, SaturatedFat 8.77 g, Protein 31.15 g, Carbohydrate 109.2 g, Sugar 1.05 g, Cholesterol 35.92 mg
TOMATO MOZZARELLA GRATIN
A recipe for Tomato Mozzarella Gratin! Pieces of lasagne noodles are layered with sliced tomatoes and mozzarella cheese, then baked until golden.
Provided by Tara
Categories Main
Time 40m
Number Of Ingredients 8
Steps:
- Break the lasagne noodles into pieces (3-4 for each noodle).
- Bring a large pot of salted water to a boil. Add the broken lasagne noodles and cook, stirring occasionally to keep them from sticking to the bottom. Cook until al dente, just tender. Drain and lightly toss in about 2 tablespoons olive oil.
- Cut the tomato into about 1/4 inch thick slices. Cut the mozzarella in about 1/4 inch thick slices too.
- Preheat oven to 425˚F. Grease an 8x8 inch baking dish with olive oil. Add half of the cooked lasagne noodles to the bottom of the pan. Arrange the tomato slices, noodles, and mozzarella slices at a semi-upright angle over the bed of lasagne noodles so all the parts are showing- tomato slice, noodle, mozzarella slice, noodle, until the baking dish is filled.
- Drizzle with olive oil and season with salt and pepper. Bake in preheated oven until cheese is melted and the tops of the noodles are starting to turn golden, 12-15 minutes.
- Sprinkle with basil leaves before serving and drizzle with balsamic reduction if desired.
GARLIC-BASIL TOMATOES WITH MOZZARELLA
This salad is the perfect showcase for your fresh garden tomatoes and basil!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatoes in glass or plastic dish.
- Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally.
- Layer cheese alternately with tomatoes on salad greens.
Nutrition Facts : Calories 170, Carbohydrate 4 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg
SUN-DRIED TOMATO, BLACK OLIVE AND MOZZARELLA ORZO GRATIN
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.
EGGPLANT, MOZZARELLA, AND PESTO GRATINS
Categories Side Bake Vegetarian Mozzarella Basil Eggplant Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main-course) servings
Number Of Ingredients 13
Steps:
- Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat. Working in batches, add eggplant to oil and sauté until light brown, turning once and adding up to 2 tablespoons more oil as necessary, about 1 minute per side. Transfer eggplant to paper-towel-lined plate to drain. Sprinkle with salt and pepper.
- Cook tomatoes in boiling water for 1 1/2 minutes. Peel, seed, and chop into 1/2-inch pieces. Heat 1 tablespoon olive oil in heavy small saucepan over medium-high heat. Add onion, carrot, and half of garlic; sauté 5 minutes. Add tomato, thyme, 2 tablespoons water, and bay leaf; reduce heat to low and simmer until slightly thickened, about 15 minutes. Discard bay leaf. Season tomato mixture to taste with salt and pepper.
- Place basil, 3 tablespoons oil, pine nuts, 1 tablespoon Parmesan cheese, and remaining half of garlic in processor; puree. Set pesto aside.
- Preheat oven to 350°F. Place 4 individual gratin dishes (about 7x4 3/4 inches) on rimmed baking sheet. Place 2 slices eggplant in 1 prepared dish. Top with 1/4 of tomato mixture, 3 slices mozzarella cheese, 2 tablespoons pesto, and 1/4 cup Parmesan cheese. Repeat layering of remaining ingredients in 3 gratin dishes. Bake until heated through, about 8 minutes. Preheat broiler. Broil until cheese bubbles, about 3 minutes. Serve hot.
ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)
A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.
Provided by Swiss Phil
Categories World Cuisine Recipes European Italian
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
- Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
- Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
- Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 24.9 g, Cholesterol 43.5 mg, Fat 26.4 g, Fiber 7 g, Protein 23.8 g, SaturatedFat 9.5 g, Sodium 563.1 mg, Sugar 14.3 g
BAKED COURGETTE & TOMATO GRATIN
Make the most of courgette and tomatoes in this gratin, with melted mozzarella, fresh basil and a crunchy breadcrumb topping. It's a great freezing dish
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h10m
Yield Serves 2-4
Number Of Ingredients 11
Steps:
- Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
- Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
- Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
- Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.
Nutrition Facts : Calories 427 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
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- Heat the oven to 375 degrees. Grease a gratin dish or rimmed baking sheet with 1 teaspoon olive oil. Rub with garlic. Sprinkle with hot pepper. Set aside.
- Lay 4 tomato slices down the center of the pan, leaving a couple of inches between them. Spoon one-fourth teaspoon olive oil on top of each tomato slice. Top with 4 slices mozzarella. Sprinkle with chopped basil. Season with salt and pepper to taste. Continue layering with the remaining tomatoes, olive oil, mozzarella, and basil making 4 tomato-cheese stacks.
- Bake 10 minutes, until the cheese is starting to melt. Using a slotted spatula, carefully transfer each stack to a serving platter or plates. Drizzle each stack with one-half teaspoon balsamic vinegar and one-half teaspoon olive oil; top each with a basil sprig. Serve warm or at room temperature.
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