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Mozzarella

Explore 162 recipes, 42 videos, and more

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Mozzarella Panini

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Pressed Mozzarella Sandwiches

Time:30 mins
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Baked Rigatoni Cake

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Pizza Margherita

Ingredients
  • 1 Basic Pizza Dough, divided into 6 pieces
  • 1/3 cup yellow cornmeal
  • 2 tablespoons extra-virgin olive oil
  • 1 Basic Italian Tomato Sauce
  • 1 pound fresh mozzarella, sliced thin
  • 36 fresh basil leaves, washed and dried
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Ain't Too Proud Veg Lasagna

Ingredients
  • 4 tablespoons unsalted butter
  • 1 pound white mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups heavy cream
  • 4 ounces cream cheese, sliced
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground pepper
  • 2 1/2 cups mozzarella cheese, grated
  • 1 1/2 cups Parmigiano-Reggiano cheese, grated
  • 6 store-bought no-boil lasagna noodles
  • 1 1/2 cups broccoli florets, steamed
  • 1 cup shredded carrots, steamed
  • 1 cup sliced zucchini, steamed
  • 1 cup fresh or frozen corn kernels, thawed and drained
  • 1/2 teaspoon sweet paprika
  • Nonstick cooking spray
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Turkey Caprese Sandwich

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Panini

Ingredients
  • 1 recipe Figs Pizza Dough
  • 2 tablespoons plus 2 teaspoons olive oil
  • 1 cup thinly sliced fennel bulb, trimmed
  • 1/2 teaspoon lemon zest
  • Coarse salt and freshly ground black pepper
  • Juice of 1 lemon
  • 30 fresh basil leaves
  • 8 slices (1/2 inch thick) fresh mozzarella
  • 2 teaspoons capers
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Eggplant Parmesan

Ingredients
  • Olive oil, for baking sheets
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought or homemade chunky tomato sauce
  • 1 1/2 cups shredded mozzarella
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Pressed Sandwiches

Ingredients
  • 2 cups fresh basil leaves, rinsed and dried
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup pine nuts, lightly toasted
  • 2 garlic cloves, coarsely chopped
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 red bell pepper (about 7 ounces)
  • 1 small eggplant (about 8 ounces), cut lengthwise into 1/4-inch-thick slices
  • 1 zucchini (about 8 ounces), cut lengthwise into 1/4-inch-thick slices
  • 1 yellow summer squash (about 7 ounces), cut lengthwise into 1/4-inch-thick slices
  • Extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper
  • 2 loaves ciabatta (each about 8 by 10 inches), halved horizontally
  • 1 pound fresh mozzarella cheese, cut into 1/4-inch-thick slices
  • 1/3 pound thinly sliced prosciutto
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Stuffed Shells

Ingredients
  • Salt
  • 1 pound spinach, trimmed
  • 1 pound large pasta shells
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 pound ricotta cheese
  • 4 ounces coarsely grated mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1 large egg, lightly beaten
  • Freshly ground pepper
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