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Baked pasta with tomatoes and mozzarella

Baked pasta with tomatoes and mozzarella

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Put water to boil in a large pot with a little salt. When it boils, add the pasta.

Put olive oil in a large pan, then add the onion, garlic and hot pepper, simmer for 10 minutes, when the onion begins to be transparent is ready {do not wait until it changes color}. Add the canned tomatoes and simmer for another 10 minutes. Season with basil, salt, pepper and red wine vinegar. In a metal bowl that you will put in the oven, place a row of pasta, one of sauce and one of pieces of mozzarella and grated Parmesan. Repeat the procedure a few times and finish with a layer of Parmesan cheese. Place in the oven heated to 200ºC for 15 minutes, until it has a golden yellow color on top.

450 gr pasta, any type
3 large cloves of garlic, clean and cut into thin slices
50 gr black olives, without seeds
2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
800 gr tomatoes (can also be canned), cut into cubes
1/2 cup + a few leaves for decoration fresh basil
1 cane sos pesto
1 cane ricotta cheese
1/2 cane Parmesan race
225 gr crushed mozzarella
to taste salt and pepper

The pasta is boiled al dente, following the instructions on the package and drained.

While the pasta is boiling, heat the oil in a pan over medium heat. Cook the garlic for 1 minute. Add the onion and cook for another 5 minutes, stirring constantly. Add the tomatoes and olives. When it boils, reduce the heat and add the basil leaves. Season to taste with salt and pepper and remove from the heat.

Preheat the oven to 190 degrees Celsius.

Mix the hot pasta with the pesto sauce, ricotta cheese and Parmesan.

Pour into a deeper baking tray. Pour the tomato sauce over the pasta.

Sprinkle with mozzarella and bake for 3-5 minutes, until the cheese melts.

Allow to cool slightly, decorate with fresh basil leaves and serve.

Potatoes with tomatoes and mozzarella

Peel the potatoes, wash very well and cut into thick slices.

Mix with oil, salt, pepper and rosemary.

Place the potatoes prepared above in a heat-resistant dish lined with baking paper.

Add the sliced ​​tomatoes over the potatoes. Sprinkle dried basil on top of the tomatoes.

Put the dish in the preheated oven at 220 degrees for 30-40 minutes.

After this time, take the dish out of the oven, put the mozzarella slices and put it in the oven for another 10 minutes.

Baked eggplant with tomatoes, basil and mozzarella & # 8211 the perfect alternative to pizza

A recipe that satisfies the craving for pizza, but without containing white flour. Try the baked eggplant recipe with tomatoes, basil and mozzarella, one of the simplest alternatives to classic pizza.

When cooked on the grill, in the oven or are quickly sautéed, the eggplants turn completely and become very fragrant. In addition, they will absorb all the flavors of the herbs you use, and some spices go great with eggplant.

Now is the time to include them in as many dishes as possible: from eggplant salad with onion, to the Lebanese version with sesame paste or these combinations in the oven only with seasonal ingredients. Next time you want a daisy pizza, try this recipe with eggplant instead of the classic dough, with refined white flour!

Ingredients for eggplant with tomato, basil and mozzarella:

2 chopped tomatoes after removing the seeds and core

Fresh basil leaves

Method of preparation:

Preheat the oven to 190 degrees Celsius.

Sprinkle a little salt over the eggplant slices, then leave for a few minutes to remove excess water.

Place the slices in the oven tray, lined with baking paper, garnish with tomatoes, chopped basil and fresh mozzarella.

Leave in the hot oven until the mozzarella melts and browns.

Baked pasta with tomatoes and mozzarella - Recipes

Hello dear ones! You may have noticed that I've been making quite a few chicken recipes lately. This thing happens because we try to eat and cook healthier. That's why we started growing chickens and hens in our little yard, and lots of vegetables. We haven't been bored at all lately.

So I'm still experimenting with various chicken recipes. Today I present to you the newest recipe discovered, namely Baked Chicken Breast with Mozzarella and Cirio Tomato Pulp. It is a super simple and very healthy recipe. Basically we make the chicken slices that we serve with a delicious aromatic tomato sauce and mozzarella slices.

I used delicious products from this recipe Cirio, Italian company, producer of canned tomatoes since 1856. For the sauce I used Tomato pulp, cubes of sweet and tasty tomatoes, and SuperCirio Tomato Paste, a thick and consistent broth. I chose to use both types of preserves because those diced tomatoes feel great in the sauce and give it consistency, and the tomato puree gives the sauce a very concentrated tomato taste and excellent creaminess.

Baked chicken breast with mozzarella and Cirio Pulp

I highly recommend the products Cirio because they are very tasty, made with ripe tomatoes, from special varieties, and because they are found in a very wide range, whether we are talking about Tomato puree (tomato juices with several types of consistency), Tomato pulp (whole peeled tomatoes, cubes and with different spices), Tomato paste (broth) or sauces for the Easter.

This recipe is very healthy, especially because we make baked chicken schnitzels. I promise you that if you make the snails like this, you will never go back to the fried version.

The breast is put first with olive oil and covered with a mixture of finely grated Parmesan and breadcrumbs. In this way a crust is formed which browns in the oven and becomes very crunchy. These snails are au gratin in the oven with tomato sauce made with products Cirio and slices of mozzarella.

Eggplant recipe with Tomatoes and Baked Mozzarella

Last week I made eggplant salad for the first time this year. I have a few more eggplants left, and thinking about the delicious pumpkin with eggs in the oven, I thought it would be appropriate to repeat the experience, this time combining the eggplant with tomatoes and mozzarella cheese. A Mediterranean recipe & # 8230

Ingredients (for 2 servings):

  • 2 eggplants
  • 250 grams of mozzarella
  • 2 tomatoes
  • 3 tablespoons olive oil
  • basil
  • salt
  • pepper

We start by washing the eggplants and cleaning them from the tail, then we cut them in half lengthwise and place them in a tray greased with olive oil.

Sprinkle the eggplant with a little oil, season with salt and pepper and place the tray in the oven heated to 180 degrees for about 15 minutes until the eggplant softens.

Meanwhile, cut the mozzarella and tomato slices. When the 15 minutes have passed, take the tray out of the oven and place a row of tomatoes & # 8230

& # 8230 and a row of mozzarella over the tomatoes seasoned with basil.

Bake for about 5 minutes, until the mozzarella melts.

A recipe suitable for lacto-vegetarians, low in calories, perfect for a late dinner even if you are on a diet.

Caloric intake per serving: approximately 400-420 calories (125 grams of Delaco mozzarella, 150-200 grams of eggplant, 80-100 grams of tomatoes, one lickugly olive oil)

Equally tasty are:

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Eggplant recipe with Tomatoes and Baked Mozzarella

This pasta recipe with fresh tomato sauce and mozzarella is ideal for summer days when the markets are full of tomatoes of all kinds. I have experienced many pasta recipes with tomato sauce, but in the end I stuck to this recipe that I have from my mother, who is a specialist in cooking pasta in various ways. It is a simple recipe for pasta with tomatoes, just like pasta with eggplant and tomatoes.

I tried adding fresh cherry tomatoes, unprepared for pasta, and over them I added prepared tomato juice.

You can use any pasta form you want for this recipe. I used penne pasta. My tomatoes were very ripe, so I just used a little salt. They released a lot of juice with only half a teaspoon of salt added. I used unsalted butter because that's what I had in the kitchen, but you can also use salted butter. I added mozzarella at the end, after the pasta had cooled a bit, because I didn't want it to melt.

This is a quick and easy dish.

Cut the tomatoes into small cubes. Add 1/2 teaspoon salt and a pinch of basil to the chopped tomatoes. Stir to combine and let stand, while you prepare the other ingredients.

Boil a large pot of water in which you add the pasta together with the broth. Cook the pasta according to the instructions on the package.

While the pasta is boiling, put a large frying pan on medium heat in which you heat a tablespoon of oil. Before adding the garlic, finely chop it and cook for 30 seconds. Be careful not to burn yourself.

Using a flour sieve, pass the tomatoes through it so that the tomato juice flows directly into the pan, and put the remaining pulp aside. Cook for a few minutes, until the tomato juice begins to thicken slightly.

Drain the pasta when they are ready and set them aside.

Add three tablespoons of butter to the mixture of tomato juice and garlic in the pan. Stir quickly to melt the butter. After it melts, turn off the heat, then add the tomatoes and season with pepper.

Transfer the pasta to a bowl, sprinkle with basil, diced mozzarella and mix with the sauce obtained in the pan.

PS. I decorated the pasta with fresh basil leaves and cut a few slices of tomatoes.

Baked tomatoes with mozzarella

Today we are talking about mozzarella. Mozzarella Granarolo, is a fresh cheese, with a light texture, soft consistency and a slightly sweet taste, with a strong milk aroma. Made in Italy mozzarella Granarolo follows a traditional recipe, which consists in obtaining the special milk product, of superior quality. It is a healthy product, without preservatives, 100g providing over 40% of an adult's daily calcium requirement. We tested it and we really like it.

We prepared a quick, simple and tasty dish: baked tomatoes with mozzarella! Choose good, tasty, healthy tomatoes.

Ingredient: 1 serving
2 large tomatoes
250 gr mozzarella Granarolo
two sliced ​​garlic cloves
olive oil

1.Wash the tomatoes.
2.We slice the tomatoes and mozzarella.

3.Between each slice of tomato add 2 slices of mozzarella granarolo garlic, salt and pepper.

4At the end we sprinkle with a little olive oil and place them in a tray in which we put baking paper. We used a ceramic tray.
5.Bake in the oven (preheated) for about 30 minutes on a suitable heat (180-200 gr).
6Remove from the oven, place on a plate and serve as such. They are extremely tasty!

Simple, tastes, delights! We would like you to try our recipe and we want to ask / challenge you: in which preparation would you use mozzarella, with what other ingredients would you combine mozzrella? :)
We are waiting for your answers in a comment on this post and we will cook a recipe that contains the most interesting 3 ingredients proposed by you.

And now, dear culinary bloggers: we invite / challenge you to prepare a recipe with mozzarella Granarolo , to post the recipe on the blog, then leave us a link in a comment on this post. Good luck, we are waiting for your recipes until September 8 at 11:59 p.m.!
The prize consists of a basket with delicious Granarolo products!

  • 350 g penne (or other type of short pasta)
  • 1 large eggplant (420 g)
  • 1 piece of leek (or a large onion, approx. 100 g)
  • 1 canned diced tomatoes (400 g)
  • 150 g tomato juice (or puree)
  • olive oil
  • 200 g mozzarella
  • 4 tablespoons grated Parmesan cheese
  • 1 teaspoon sugar
  • salt and pepper
  • fresh basil

Prepare a tray (27 & # 21532) and grease it with olive oil. Divide all the ingredients in half because we will make two layers. Place a layer of pasta, tomato juice, eggplant, mozzarella, Parmesan and broken basil by hand. and the second layer of ingredients and put in the preheated oven for 25-30 minutes at 180 ° C.

Serve while hot. They are delicious.

Good job and good appetite!

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  1. Kermit

    the choice to you difficult

  2. Margit

    quite accidental coincidence

  3. Tunleah

    Just a nightmare.///

  4. Mohn

    I'm sorry, but, in my opinion, mistakes are made. I am able to prove it. Write to me in PM, it talks to you.

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