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Stir the sauce, 1 cup mozzarella cheese and ziti in a large bowl. Spoon the mixture into a 2-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese. Bake at ...
2 cups (8 ounces) shredded mozzarella cheese Fresh basil or finely chopped parsley, for garnishing Preheat the oven to 375°F and heat the oil in a very large (12-inch) oven-safe skillet over ...
Stir the sauce, 1 cup mozzarella cheese and pasta in the saucepan. Spoon the mixture into a 3-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese.
Sprinkle evenly with the bacon; top with the remaining 2 cups mozzarella. Bake until the top is golden brown and crispy, 25 to 30 minutes. Let cool slightly; top with more green onion just before ...
Stir the beef mixture, pasta, 1/2 cup mozzarella cheese, ricotta cheese and Parmesan cheese in a 3-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese.
Melted mozzarella cheese tames the spice, but feel free to cut back or eliminate the crushed red pepper if you prefer a milder dish. View Recipe Creamed Spinach & Chicken Casserole
Low-moisture mozzarella can be kept refrigerated for up to a month, [5] although some shredded low-moisture mozzarella is sold with a shelf life of up to six months. [6] Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.
1/4 cup grated pecorino romano OR parmesan cheese, plus more for serving Instructions : To make vinaigrette: In a large serving bowl, combine oil, vinegar, mustard, and salt and pepper to taste ...