Spoon remaining tomato sauce over the lasagna rolls and top each one with 1
tbsp mozzarella cheese (see below).
Scoop potato mixture into skins (if you pat down the mixture so that it's a bit indented like a shallow bowl, the sauce will sit on top easily), spoon 3 tbsp of sauce and 3
tbsp mozzarella cheese on top, and layer pepperoni slices on top of cheese.
Spoon sauce over the noodles in the baking dish and top each one with 1
tbsp mozzarella cheese.
Not exact matches
1 box (12oz) jumbo shells 1 1/2 cups of your favorite marinara sauce 1 large container ricotta
cheese 1 egg 1 bag (8oz) of
mozzarella cheese, split in two portions 1/4 cup of grated parmesan
cheese 4
Tbsp.
1 1/4 lbs tuna steak, skin and dark edges trimmed 4
Tbsp teriyaki sauce 1 scallion, chopped 2 tsp grated fresh ginger 2 cloves garlic, chopped 1 can (6 oz) unsweetened pineapple slices 2 slices (2 oz) low - fat
mozzarella cheese, halved 4 leaves lettuce 4 sesame seed sandwich buns
Cheesy Tomato: Toss 1 c diced tomatoes with 4 oz diced
mozzarella cheese (about 3/4 c), 2
Tbsp chopped basil, and 1/4 tsp salt.
Add to a large bowl the artichoke hearts,
mozzarella (reserve 1/2 cup for the topping), parmesan
cheese (reserve 4
tbsp for the topping), mayonnaise, cream
cheese, lemon juice, garlic powder and pepper.
Ingredients * 12 - 16 ounces macaroni shaped pasta 1
Tbsp unsalted butter 1
Tbsp vegetable oil 1/4 cup onion, diced 2 cloves garlic, crushed 1 tsp salt 1/2 tsp pepper 1/2 cup frozen spinach, excess moisture removed and chopped (mine was pretty finely chopped) 1/2 cup frozen artichokes, thawed and chopped 2
Tbsp flour 1 1/2 cup milk 1/3 cup cream
cheese 1 cup shredded Swiss
cheese 1 cup shredded
Mozzarella cheese 1/4 cup grated Parmesan
cheese
2 large zucchinis 2 tomatoes, sliced 2 cloves garlic, minced 1
tbsp Ellyndale olive oil 1/4 cup grated organic Parmesan or shredded organic
mozzarella cheese, optional Sea salt and freshly groundpepper, to taste Read more about eating gluten - free
Once chicken is done baking, remove and top each piece with 2
tbsp pesto marinara + a thin slice of
mozzarella cheese and place back in the oven for an additional 5 minutes, until
cheese has melted.
Zucchini Cakes Ingredients 1 cup chopped zucchini (about 1 zucchini) 1 cup flour 1 egg 1/2 cup corn (frozen or fresh) 1/2 cup shredded
cheese (I used
mozzarella) 2
Tbsp.
1 can of black beans 1/2 can of canned corn 3/4 cup
mozzarella cheese 3/4 cup cheddar
cheese 1 cup cooked rice 1/2 red bell pepper, chopped 1/2 onion, chopped 1
Tbsp.
each) packages Monterey Gourmet Foods Roasted Chicken &
Mozzarella Ravioli 2/3 cup thinly sliced sun - dried tomatoes 1/2 cup chopped hazelnuts, lightly toasted 1 cup (packed) arugula leaves 1/4 tsp kosher salt (to taste) 1/4 tsp freshly ground black pepper (to taste) 6
tbsp extra-virgin olive oil Parmesan
cheese for garnish (optional)
Pin It Ingredients (makes 2 servings): 2 cups baby heirloom or cherry tomatoes (300g / 10.6 oz) 2 cups baby
mozzarella cheese balls (180g / 6.3 oz) 1/2 cup mixed olives, pitted (60g / 2.2 oz) 2
tbsp red or... Continue Reading →
1/2 cup drained and cubed Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2
tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2
tbsp slivered oil - packed sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4 cup chopped green onion 1/4 cup chopped bell pepper 2
tbsp julienne - cut fresh basil Salt and pepper 1 cup shredded
mozzarella cheese (eliminate
cheese for a vegan version)
ladle 6 in 1 Peeled Chunky Ground Tomatoes • 1/4 cup Arugula • 1/4 cup Wild mushrooms • 1/2 cup
Mozzarella cheese • 1 1/2
tbsp.
Toss the panko breadcrumbs, dry basil and grated Parmesan
cheese with the remaining 1
Tbsp of ghee / oil and sprinkle over the
mozzarella cheese, lightly pressing down.
WHOLE GRAINS RICE QUICK COOK Baked Rice Balls (Arancini) By Stephanie @ Elle Olive & Co INGREDIENTS 1 cup Village Harvest Arborio Rice (follow instructions on package - need 4 cups of chicken broth) 5
Tbsp Unsalted Butter 1/2 c. shredded
mozzarella (part skim) 1/4 c. parmesan
cheese --LSB-...]
1 1/2 c (5 oz) whole - wheat ziti 1 tsp olive oil 2
Tbsp olive oil 1 large red bell pepper, chopped 1 small onion, chopped 6 large mushrooms (6 oz), coarsely chopped 3 garlic cloves, minced 1 tsp dried oregano 1/2 tsp dried thyme 8 oz leftover pork, cut into strips 1 can (15 oz) crushed tomatoes 1/4 tsp salt 1/4 tsp ground black pepper 3/4 c (3 oz) shredded
mozzarella cheese
Repeat layering with 3 more tortillas, 1 cup ricotta, 1/2 cup tomato - basil sauce, remaining chard mixture, 1/3 cup
mozzarella and 1
Tbsp Romano
cheese; place remaining tortillas on top.
can water - packed artichoke hearts, drained and quartered 1 cup shredded part - skim
mozzarella 3
Tbsp grated Parmesan
cheese 1.
part - skim
mozzarella cheese, grated 3
Tbsp Romano
cheese (I used Parmesan)
1 sweet potato biscuit, cut in half 1 to 2
tbsp tomato paste or chopped, cooked tomato (optional) 2
tbsp grated
Mozzarella cheese 1 large egg
ball pizza dough 1/2 cup coarsely grated whole - milk
mozzarella cheese 2/3 cup finely chopped, leftover beef pot roast 2
Tbsp.
2 1/2 cups chopped frozen organic broccoli 1 - 2 cups frozen organic peas 6
Tbsp homemade ranch dressing mix 2 cans organic full - fat coconut milk 1
Tbsp arrowroot powder 2 cups shredded cooked free - range chicken 1/2 cup organic
mozzarella cheese 1 cup raw cheddar
cheese sea salt & pepper, to taste
2 large zucchinis 2 tomatoes, sliced 2 cloves garlic, minced 1
tbsp Ellyndale olive oil 1/4 cup grated organic Parmesan or shredded organic
mozzarella cheese, optional Sea salt and freshly groundpepper, to taste Read more about eating gluten - free
Remove from oven, spoon 1
tbsp sauce over each piece of chicken and top each with 1 1/2
tbsp of shredded
mozzarella cheese.
1 cup cooked risotto
Mozzarella or Gruyere
cheese, chopped into cubes, one for each arancini 2
tbsp flour 1 egg, lightly beaten 1/2 cup bread crumbs Vegetable oil for frying
12 oz spaghetti 2
tbsp extra virgin olive oil 2 garlic cloves, finely chopped 1 fresh chili, or 2 if preferred, chopped salt to taste 1 1/2 ripe tomatoes, peeled and chopped 1/2 cup dried black olives, stoned and chopped 2/3 cup Parmesan
cheese, grated 9 oz
mozzarella cheese, diced 10 fresh basil leaves, torn into strips