If desired, sprinkle
more mozzarella cheese on top while the pasta cools - cheese will melt but will be more concentrated, as shown in the photograph.
Top with a
little more mozzarella, and then bake for around 15 — 20 minutes, just until the crust starts to brown and cheese is bubbling.
I added a little
bit more Mozzarella cheese in the layers and topped with shredded Mozz AND some parmesan..
And of course I couldn't leave off the au Gratin, so the entire pan was covered
in more mozzarella and placed under the broiler to get that perfectly browned cap of toasty cheese.
And since a serving of cheese is only about 1.5 ounces, the sandwich on your plate is likely packing
way more mozzarella (or cheddar or American) than you need.
I wanted to make this recipe spectacular, so I stuffed the outer crust with low - fat mozzarella, rolled it, sprinkled the rest with a mix of dried Tuscan herbs and baked it for a few minutes before topping
with more mozzarella and a simple saute of fresh grape tomatoes.
I topped it with 1/2 cup tomato sauce and spinkled on mozzarella, then pepperoni and a
little more mozzarella.
Sprinkle with a bit
more mozzarella (less is more in this case — I find too much cheese keeps the crust from cooking properly) and bake in a hot oven until the crust is golden and the cheese melted and browned.
The whole thing gets topped with Parmesan breadcrumbs and
more mozzarella, and popped in the oven for about five minutes.
Once they're all stuffed, top the shells with the other jar of sauce,
more mozzarella, and more Parmesan cheese.
More mozzarella... but hold the anchovies, thanks!