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Mozzarella

Explore 164 recipes, 49 videos, and more

Spiedini Alla Romana

Ingredients
  • 1/2 cup plus 2 teaspoons olive oil, for frying
  • Vegetable oil, for frying
  • 8 slices whole wheat bread, lightly toasted
  • 14 slices fresh mozzarella cheese, sliced 1/4 inch thick
  • 4 large eggs, well beaten
  • 1/4 cup milk
  • Coarse salt and freshly ground pepper
  • 1 cup all-purpose flour, for dredging
  • 4 cloves garlic, crushed
  • 6 anchovy fillets, cut into pieces
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons small capers in brine, drained
  • Parsley sprigs, for garnish
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Baked Pasta

Ingredients
  • 1 pound imported conchiglie rigate (shells)
  • 2 cups heavy cream
  • 1 cup chopped canned tomatoes in heavy puree
  • 1/4 pound thinly sliced mozzarella
  • 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces), plus more for garnish
  • 1/2 cup coarsely shredded fontina (1 1/2 ounces)
  • 1/4 cup crumbled Gorgonzola (1 1/2 ounces)
  • 2 tablespoons ricotta
  • 1/4 teaspoon coarse salt
  • 6 basil leaves, coarsely chopped
  • 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
  • 1/4 cup very thinly sliced scallion, for garnish
  • Coarse salt
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Chicken Parmigiana

Time:35 mins
Ingredients
  • 3/4 cup plain breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
  • Salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 2 cups jarred tomato sauce or Easy Chunky Tomato Sauce
  • 1/4 cup olive oil
  • 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices
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The Classic Panini

Ingredients
  • 1 ciabatta roll
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 2 1/4 ounces sliced fresh buffalo mozzarella
  • 3/4 ounce shaved Parmesan cheese
  • 1 ounce thinly sliced prosciutto di Parma
  • 8 basil leaves
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Easter Pizza Piena

Ingredients
  • Pizza Piena Dough
  • 8 large eggs
  • 2 pounds fresh ricotta cheese
  • 7 ounces sweet Italian dry sausage, very finely chopped
  • 1 cup grated Parmesan cheese
  • 1 pound fresh unsalted mozzarella cheese, chopped
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 large egg yolk, beaten
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Baked Lemons with Mozzarella

Other Ideas:
Appetizers, Lemons
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Deep-Dish Pizzas

Time:1 hour 10 mins
Ingredients
  • 4 ounces thinly sliced pepperoni
  • 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
  • Olive oil, for pans
  • 1 medium onion, halved and thinly sliced
  • 1 can (14 ounces) artichoke hearts in water, drained, quartered, and squeezed dry
  • All-purpose flour, for work surface
  • 1 pound thinly sliced button mushrooms, sauteed (optional)
  • 2 balls (1 pound each) store-bought pizza dough, thawed if frozen
  • 1 1/2 cups jarred tomato sauce
  • 6 cups shredded part-skim mozzarella (1 1/2 pounds)
  • Coarse salt and ground pepper
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Swiss Chard Bundles with Tomato and Mozarella Filling

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Baked Rigaboney

Ingredients
  • 3 tablespoons olive oil
  • 2 large garlic cloves, finely chopped
  • 1 small onion, finely chopped
  • 1 (6-ounce) can tomato paste
  • 2 (28-ounce) cans unpeeled crushed tomatoes in puree
  • 1 teaspoon sugar
  • Coarse salt and freshly ground pepper
  • 1 pound rigatoni
  • 2 pounds sweet Italian sausage, casings removed
  • 1 1/2 pounds whole-milk ricotta cheese
  • 1 pound mozzarella cheese, shredded
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Three-Cheese Skillet Lasagna

Time:1 hour
Ingredients
  • 43 ounces canned whole peeled plum tomatoes (from a 28-ounce can and a 15-ounce can)
  • 3 garlic cloves, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 large egg yolk
  • 1 1/2 cups part-skim ricotta cheese, room temperature
  • 1 box (12 ounces) no-boil lasagna noodles
  • 1/2 pound fresh mozzarella, shredded
  • 1/4 cup grated pecorino or Parmesan cheese
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