22 Delightful Recipes with Mozzarella Cheese for Food Lovers

Zesty, melty, and oh-so-satisfying—mozzarella cheese is the star of countless comfort food favorites, from quick weeknight dinners to weekend crowd-pleasers. Whether you’re craving a gooey pizza, a cozy baked pasta, or a fresh Caprese salad, this roundup has something to delight every food lover. Dive into these 22 delightful recipes and discover new ways to fall in love with mozzarella all over again!

Mozzarella-Stuffed Meatballs

Making mozzarella-stuffed meatballs transforms ordinary ground beef into a delightful surprise, with melted cheese hidden inside each savory sphere. Mastering this recipe requires careful assembly and proper cooking technique to achieve perfectly cooked meatballs with gooey centers. Follow these methodical steps to create impressive meatballs that will become a family favorite.

Ingredients

For the meatball mixture:

• 1 pound ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For stuffing and cooking:

• 4 ounces mozzarella cheese, cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 24 ounces marinara sauce

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Combine 1 pound ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 tablespoons milk, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large mixing bowl.
3. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat.
4. Divide the meat mixture into 12 equal portions using a kitchen scale or eyeballing for consistency.
5. Take one portion of meat mixture and flatten it in your palm to create a 2-inch diameter circle.
6. Place one 1/2-inch cube of mozzarella cheese in the center of the flattened meat.
7. Carefully wrap the meat around the cheese cube, pinching the edges to seal completely and forming a smooth ball.
8. Repeat the stuffing process with remaining meat portions and cheese cubes.
9. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.
10. Place the stuffed meatballs in the hot skillet, leaving space between them for even browning.
11. Brown the meatballs for 2-3 minutes per side, turning them gently with tongs to develop a golden crust on all sides.
12. Pour 24 ounces marinara sauce around the meatballs in the skillet, being careful not to pour directly over them.
13. Transfer the skillet to the preheated 375°F oven and bake for 18-20 minutes until the meatballs reach an internal temperature of 165°F.
14. Remove the skillet from the oven using oven mitts and let the meatballs rest in the sauce for 5 minutes before serving.

These meatballs offer a wonderful textural contrast between the savory beef exterior and the stretchy, melted mozzarella center. The rich tomato sauce complements the cheesy surprise inside each bite perfectly. Try serving them over creamy polenta or stuffing them into crusty Italian rolls for an exceptional sandwich experience.

Caprese Salad with Fresh Mozzarella

Unbelievably simple yet sophisticated, this Caprese Salad showcases how minimal ingredients can create maximum flavor. Understanding the importance of quality components will transform this classic Italian dish into something truly memorable. We’ll build this salad methodically, ensuring each element shines in perfect harmony.

Ingredients

For the tomato and mozzarella assembly:

• 4 large ripe tomatoes
• 1 pound fresh mozzarella cheese
• 1/4 cup fresh basil leaves

For the dressing and finishing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Wash the 4 large ripe tomatoes under cool running water.
2. Pat the tomatoes completely dry with paper towels.
3. Slice each tomato into 1/4-inch thick rounds using a sharp serrated knife.
4. Drain the 1 pound fresh mozzarella cheese from its liquid packaging.
5. Slice the mozzarella into 1/4-inch thick rounds matching the tomato slices.
6. Arrange tomato and mozzarella slices in alternating overlapping pattern on a serving platter.
7. Tuck the 1/4 cup fresh basil leaves between the tomato and mozzarella slices.
8. Drizzle 3 tablespoons extra virgin olive oil evenly over the arranged salad.
9. Sprinkle 1/2 teaspoon sea salt uniformly across the entire salad surface.
10. Grind 1/4 teaspoon black pepper directly over the assembled ingredients.
11. Drizzle 1 tablespoon balsamic vinegar in a zigzag pattern across the finished salad.
12. Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld.

What makes this salad exceptional is the contrast between the juicy tomatoes and creamy mozzarella, punctuated by the peppery basil and tangy dressing. When served immediately after assembly, you’ll experience the perfect textural balance that makes this dish so refreshing. Consider presenting it on a wooden board for a rustic aesthetic that complements its simple elegance.

Mozzarella and Tomato Flatbread

Here’s a simple yet satisfying flatbread that transforms basic ingredients into a delicious meal. Homemade flatbread topped with fresh mozzarella and ripe tomatoes creates a perfect balance of textures and flavors that will become your new go-to quick dinner.

Ingredients

For the flatbread crust:

– 1 cup all-purpose flour
– 1/2 cup warm water (110°F)
– 1 tbsp olive oil
– 1 tsp active dry yeast
– 1/2 tsp salt

For the topping:

– 1/2 cup pizza sauce
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 2 medium tomatoes, sliced into 1/4-inch thick rounds
– 2 tbsp olive oil
– 1/4 cup fresh basil leaves
– 1/2 tsp garlic powder

Instructions

1. Combine 1/2 cup warm water (110°F) with 1 tsp active dry yeast in a small bowl and let it sit for 5 minutes until foamy.
2. Tip: Test water temperature with a kitchen thermometer to ensure proper yeast activation.
3. Mix 1 cup all-purpose flour, 1/2 tsp salt, and 1 tbsp olive oil in a medium bowl.
4. Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms.
5. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour.
7. Preheat your oven to 450°F and place a baking sheet inside to heat.
8. Punch down the risen dough and roll it out into a 10-inch circle on a floured surface.
9. Carefully remove the hot baking sheet from the oven and place the rolled dough on it.
10. Brush the dough surface with 1 tbsp olive oil and sprinkle with 1/2 tsp garlic powder.
11. Spread 1/2 cup pizza sauce evenly over the dough, leaving a 1/2-inch border around the edges.
12. Arrange 8 oz fresh mozzarella slices in a single layer over the sauce.
13. Top with 2 medium tomato slices arranged in overlapping circles.
14. Drizzle the remaining 1 tbsp olive oil over the tomatoes.
15. Tip: Place tomatoes between paper towels for 5 minutes before using to remove excess moisture.
16. Bake at 450°F for 12-15 minutes until the crust is golden brown and cheese is bubbly.
17. Remove from oven and immediately top with 1/4 cup fresh basil leaves.
18. Tip: Let the flatbread rest for 2 minutes before slicing to allow the cheese to set.
19. Slice into 8 wedges using a pizza cutter.

Very crispy crust contrasts beautifully with the melted mozzarella and juicy tomatoes, while the fresh basil adds a bright finish. This flatbread pairs wonderfully with a simple arugula salad drizzled with balsamic glaze, or you can cut it into smaller pieces for an impressive appetizer at your next gathering.

Baked Mozzarella Chicken Roll-Ups

Just imagine tender chicken breasts wrapped around gooey mozzarella and savory fillings, creating a dish that looks impressive but follows simple, methodical steps. Let me guide you through creating these beautiful roll-ups that bake to golden perfection. You’ll be amazed at how straightforward this elegant dinner really is.

Ingredients

• For the chicken and filling:
  • 4 boneless, skinless chicken breasts (6 ounces each)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 8 slices mozzarella cheese
  • ½ cup fresh spinach leaves
  • ¼ cup sun-dried tomatoes, chopped
• For the coating:
  • 1 cup Italian-seasoned breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 large eggs
  • 2 tablespoons milk
• For baking:
  • 2 tablespoons olive oil
  • 1 cup marinara sauce

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with 1 tablespoon of olive oil.
2. Place one chicken breast between two sheets of plastic wrap and pound it to an even ¼-inch thickness using a meat mallet or rolling pin.
3. Season both sides of the flattened chicken with salt, black pepper, garlic powder, and Italian seasoning.
4. Lay two slices of mozzarella cheese in the center of each chicken breast.
5. Arrange 2 tablespoons of fresh spinach leaves evenly over the cheese.
6. Sprinkle 1 tablespoon of chopped sun-dried tomatoes over the spinach.
7. Starting from the shorter end, tightly roll up each chicken breast and secure with 2-3 toothpicks.
8. In a shallow bowl, whisk together the eggs and milk until fully combined.
9. In a separate shallow bowl, mix the Italian-seasoned breadcrumbs with grated Parmesan cheese.
10. Dip each chicken roll-up into the egg mixture, ensuring complete coverage.
11. Roll the egg-coated chicken in the breadcrumb mixture, pressing gently to adhere the coating evenly.
12. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat for 2 minutes.
13. Place the coated chicken roll-ups seam-side down in the hot skillet and cook for 3-4 minutes until golden brown on all sides.
14. Transfer the skillet to the preheated oven and bake for 25 minutes at 375°F.
15. Remove the skillet from the oven and pour 1 cup of marinara sauce evenly over the chicken roll-ups.
16. Return to the oven and bake for an additional 10 minutes at 375°F until the internal temperature reaches 165°F.
17. Let the chicken roll-ups rest for 5 minutes before carefully removing the toothpicks.

Layers of melted mozzarella create beautiful cheese pulls when you slice into these roll-ups, while the sun-dried tomatoes add a sweet-tangy contrast to the savory chicken. Serve them over a bed of zucchini noodles for a low-carb option, or slice them into pinwheels for an impressive appetizer presentation that showcases the colorful spiral filling.

Mozzarella-Stuffed Garlic Bread

Kneading together warm, cheesy goodness with aromatic garlic creates the ultimate comfort food experience. Making mozzarella-stuffed garlic bread from scratch ensures every bite is fresh, flavorful, and perfectly gooey. Follow these steps closely for a foolproof result that will impress any crowd.

Ingredients

For the dough:

• 3 cups all-purpose flour
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 packet active dry yeast
• 1 tsp sugar
• 1 tsp salt

For the filling and topping:

• 8 oz mozzarella cheese, cubed
• 4 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1/4 tsp salt

Instructions

1. Combine 1 cup warm water (110°F), 1 packet active dry yeast, and 1 tsp sugar in a large bowl.
2. Let the yeast mixture sit for 5 minutes until foamy.
3. Add 3 cups all-purpose flour, 2 tbsp olive oil, and 1 tsp salt to the yeast mixture.
4. Mix the ingredients until a shaggy dough forms.
5. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
6. Place the dough in a greased bowl and cover with a damp cloth.
7. Let the dough rise in a warm place for 1 hour until doubled in size.
8. Punch down the risen dough to release air bubbles.
9. Roll the dough into a 12×8-inch rectangle on a floured surface.
10. Evenly distribute 8 oz cubed mozzarella cheese over the dough, leaving a 1-inch border.
11. Tip: Chill the mozzarella cubes for 15 minutes before using to prevent premature melting.
12. Roll the dough tightly from the long side, pinching the seam to seal.
13. Place the rolled dough seam-side down on a parchment-lined baking sheet.
14. Cover the dough with a damp cloth and let it rise for 30 minutes.
15. Preheat your oven to 375°F during the final 10 minutes of rising.
16. Combine 4 tbsp melted butter, 3 minced garlic cloves, 1 tbsp chopped parsley, and 1/4 tsp salt in a small bowl.
17. Brush the garlic butter mixture evenly over the top and sides of the risen dough.
18. Tip: Let the garlic infuse in the melted butter for 10 minutes for deeper flavor.
19. Use a sharp knife to make 1-inch deep diagonal slashes across the top of the loaf.
20. Bake at 375°F for 25-30 minutes until golden brown and hollow-sounding when tapped.
21. Tip: Place a pan of water on the oven’s bottom rack during baking for a crisper crust.
22. Transfer the baked bread to a wire rack and let it cool for 10 minutes before slicing.

Perfectly baked mozzarella-stuffed garlic bread boasts a crisp, golden crust that gives way to soft, cheesy layers inside. The melted mozzarella creates delightful cheese pulls with every slice, while the garlic butter seeps into the bread for aromatic flavor in every bite. Serve it warm alongside marinara sauce for dipping, or slice it thick to accompany soups and salads for a complete meal.

Grilled Mozzarella and Pesto Panini

Zesty grilled sandwiches are the perfect quick meal, and this mozzarella and pesto panini combines creamy cheese with herby freshness in minutes. Today I’ll walk you through creating this crispy, melty masterpiece step by step. Follow these instructions carefully for restaurant-quality results right from your kitchen.

Ingredients

For the panini assembly:
– 4 slices sourdough bread
– 4 ounces fresh mozzarella cheese, sliced into ¼-inch thick pieces
– ¼ cup basil pesto
– 2 tablespoons softened butter

Instructions

1. Preheat your panini press to 375°F, or heat a skillet over medium heat if using a panini press alternative.
2. Lay all 4 slices of sourdough bread on a clean work surface.
3. Spread 1 tablespoon of basil pesto evenly across each of 2 bread slices, covering the surface completely.
4. Arrange the fresh mozzarella slices in a single layer over the pesto-covered bread.
5. Place the remaining 2 bread slices on top to form 2 sandwiches.
6. Spread ½ tablespoon of softened butter evenly across the top outer surface of each sandwich.
7. Carefully transfer the first sandwich to the preheated panini press, buttered side down.
8. Spread the remaining ½ tablespoon of butter across the now-exposed top bread surface.
9. Close the panini press lid and cook for 4-5 minutes until golden brown stripes appear.
10. Remove the first panini using a spatula and repeat steps 7-9 with the second sandwich.
11. Transfer both cooked paninis to a cutting board and let rest for 1 minute before slicing.
12. Cut each panini diagonally with a serrated knife to create 4 triangular halves total.

This panini achieves a wonderful contrast between the crispy, buttery exterior and the warm, stretchy mozzarella inside. The basil pesto adds a bright, garlicky note that cuts through the richness beautifully. Try serving these triangles with a simple tomato soup for dipping, or add sliced tomatoes to the sandwich before grilling for extra freshness.

Classic Margherita Pizza

Developing the perfect Classic Margherita Pizza starts with mastering a few fundamental techniques. During this process, we’ll create a crisp yet chewy crust, a vibrant tomato sauce, and the perfect cheese melt that defines this Italian classic.

Ingredients

• For the dough:
  • 3 ½ cups all-purpose flour
  • 1 ½ cups warm water (110°F)
  • 2 ¼ tsp active dry yeast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sugar
• For the sauce:
  • 2 cups crushed San Marzano tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • ½ tsp salt
• For assembly:
  • 8 oz fresh mozzarella cheese, sliced
  • ¼ cup fresh basil leaves
  • 2 tbsp olive oil

Instructions

1. Combine 1 ½ cups warm water (110°F), 2 ¼ tsp active dry yeast, and 1 tsp sugar in a large bowl.
2. Let the yeast mixture sit for 5 minutes until foamy and activated.
3. Add 3 ½ cups all-purpose flour, 2 tbsp olive oil, and 1 tsp salt to the yeast mixture.
4. Mix the ingredients until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
6. While the dough rises, heat 1 tbsp olive oil in a saucepan over medium heat and sauté 2 cloves minced garlic for 1 minute until fragrant.
7. Add 2 cups crushed San Marzano tomatoes and ½ tsp salt to the saucepan, then simmer for 15 minutes until slightly thickened.
8. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
9. Punch down the risen dough and divide it into two equal portions.
10. Roll each portion into a 12-inch circle on a floured surface, creating a slightly thicker edge for the crust.
11. Transfer one dough round to a floured pizza peel or inverted baking sheet.
12. Spread half of the tomato sauce evenly over the dough, leaving a 1-inch border around the edges.
13. Arrange 4 oz fresh mozzarella slices evenly over the sauce.
14. Drizzle 1 tbsp olive oil over the pizza and slide it onto the preheated pizza stone.
15. Bake for 12-14 minutes until the crust is golden brown and the cheese is bubbly with brown spots.
16. Remove the pizza from the oven and immediately top with ⅛ cup fresh basil leaves.
17. Repeat steps 11-16 with the remaining ingredients for the second pizza.

Successfully baked Margherita Pizza delivers a crisp, chewy crust that supports the bright, tangy tomato sauce and creamy melted mozzarella. The fresh basil adds an aromatic finish that complements the simple ingredients perfectly. Serve it sliced into wedges with a drizzle of high-quality olive oil for an authentic trattoria experience at home.

Cheesy Mozzarella Risotto

Getting creamy, restaurant-quality risotto at home is easier than you think with this methodical approach. Gather your ingredients and let’s walk through each step together to create this comforting cheesy mozzarella risotto that will become your new favorite comfort food.

Ingredients

For the Base

– 1 ½ cups Arborio rice
– 4 cups chicken broth, kept warm
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter

For Finishing

– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– ¼ cup heavy cream
– 1 teaspoon salt
– ½ teaspoon black pepper

Instructions

1. Heat the chicken broth in a separate saucepan and maintain it at a gentle simmer (around 180°F) throughout cooking.
2. Place a large, heavy-bottomed pot over medium heat and add the olive oil.
3. Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
5. Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly until grains appear slightly translucent around the edges.
6. Pour in ½ cup of warm broth and stir continuously until the liquid is fully absorbed.
7. Continue adding broth ½ cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
8. Cook the rice for 18-20 minutes total until grains are tender but still slightly firm at the center.
9. Remove the pot from heat and stir in the butter until melted and incorporated.
10. Add the heavy cream and stir to combine thoroughly.
11. Fold in the shredded mozzarella cheese until melted and creamy.
12. Stir in the grated Parmesan cheese until fully incorporated.
13. Season with salt and black pepper, mixing well to distribute evenly.

Every spoonful of this risotto delivers an incredibly creamy texture with satisfying cheese pulls from the melted mozzarella. The Parmesan adds a salty, nutty depth that balances the mild mozzarella perfectly. Try serving it alongside grilled chicken or as a luxurious base for roasted vegetables for a complete meal that feels both comforting and elegant.

Eggplant Parmesan with Mozzarella

You might think eggplant parmesan requires advanced cooking skills, but this methodical approach will guide you through creating a perfectly layered, cheesy masterpiece that even beginners can master with confidence.

Ingredients

For the eggplant preparation:

– 2 large eggplants, sliced into 1/4-inch rounds
– 1 tablespoon kosher salt
– 3 large eggs
– 1 cup all-purpose flour
– 2 cups Italian-seasoned breadcrumbs
– 1/2 cup vegetable oil

For the assembly:

– 4 cups marinara sauce
– 16 ounces fresh mozzarella, sliced into 1/4-inch rounds
– 1 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves

Instructions

1. Arrange eggplant slices in a single layer on a baking sheet and sprinkle both sides evenly with kosher salt.
2. Let the salted eggplant rest for 30 minutes to draw out excess moisture, then pat each slice completely dry with paper towels.
3. Set up three shallow bowls: place flour in the first, beaten eggs in the second, and breadcrumbs in the third.
4. Dredge each eggplant slice first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with breadcrumbs.
5. Heat vegetable oil in a large skillet over medium heat until it reaches 350°F, testing with a thermometer for accuracy.
6. Fry breaded eggplant slices in batches for 3-4 minutes per side until golden brown and crispy.
7. Transfer fried eggplant to a paper towel-lined baking sheet to drain excess oil.
8. Preheat your oven to 375°F and spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
9. Arrange a single layer of fried eggplant slices over the sauce, slightly overlapping if necessary.
10. Top the eggplant layer with 1 cup of marinara sauce, spreading it evenly with the back of a spoon.
11. Arrange half of the mozzarella slices over the sauce, then sprinkle with 1/2 cup of Parmesan cheese.
12. Repeat the layering process: remaining eggplant, remaining sauce, remaining mozzarella, and remaining Parmesan.
13. Bake uncovered at 375°F for 35-40 minutes until the cheese is bubbly and golden brown around the edges.
14. Remove from oven and let rest for 15 minutes before slicing to allow the layers to set properly.
15. Garnish with fresh basil leaves just before serving.

Zesty tomato sauce melds beautifully with the creamy mozzarella and crispy eggplant layers, creating a satisfying contrast between the tender interior and crunchy edges. This dish develops even richer flavors when made ahead and reheated, making it perfect for entertaining or meal prep throughout the week.

Mozzarella-Stuffed Chicken Breast

Nothing beats the satisfaction of cutting into a perfectly cooked chicken breast to reveal a molten mozzarella center. Now you can master this impressive yet approachable dish with clear, methodical guidance that ensures success every time. Follow these precise steps to create a restaurant-quality meal that will become a regular in your dinner rotation.

Ingredients

• For the chicken filling:
  • 2 boneless, skinless chicken breasts (6-8 oz each)
  • 4 oz fresh mozzarella cheese, cut into 2 thick slices
  • 1/4 cup fresh basil leaves
• For the coating:
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup Italian-seasoned breadcrumbs
• For cooking:
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter

Instructions

1. Place one chicken breast between two sheets of plastic wrap on a cutting board.
2. Pound the chicken breast with a meat mallet or heavy pan until it reaches 1/4-inch uniform thickness.
3. Repeat the pounding process with the second chicken breast.
4. Season both sides of each pounded chicken breast with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
5. Place two basil leaves in the center of one chicken breast.
6. Position one slice of mozzarella cheese over the basil leaves.
7. Roll the chicken breast tightly around the filling, tucking in the sides as you go.
8. Secure the rolled chicken breast with two toothpicks inserted diagonally.
9. Repeat the rolling and securing process with the second chicken breast.
10. Dredge one stuffed chicken breast in the all-purpose flour, coating all surfaces evenly.
11. Dip the floured chicken breast into the beaten egg, ensuring complete coverage.
12. Coat the egg-dipped chicken breast with Italian-seasoned breadcrumbs, pressing gently to adhere.
13. Repeat the coating process with the second stuffed chicken breast.
14. Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in an oven-safe skillet over medium-high heat until the butter foams.
15. Place both breaded chicken breasts in the hot skillet seam-side down.
16. Cook for 3-4 minutes until the bottom develops a golden-brown crust.
17. Flip the chicken breasts carefully using tongs.
18. Cook for another 3-4 minutes until the second side is golden brown.
19. Transfer the skillet to a preheated 375°F oven.
20. Bake for 15-18 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
21. Remove the skillet from the oven using oven mitts.
22. Let the chicken rest on a cutting board for 5 minutes before removing toothpicks.

You’ll be rewarded with incredibly juicy chicken that gives way to stretchy, melted mozzarella in every bite. The crispy breadcrumb coating provides satisfying texture contrast against the tender interior. Yellow summer squash makes a vibrant side dish that complements the Italian flavors beautifully, or slice the chicken over fresh greens for a stunning salad presentation.

Spinach and Mozzarella-Stuffed Shells

Deliciously comforting and surprisingly simple to prepare, these spinach and mozzarella-stuffed shells make for an impressive yet approachable family meal. During our step-by-step process, you’ll learn how to create perfectly cooked pasta shells with a rich, cheesy filling that bakes to golden perfection.

Ingredients

• For the pasta: 12 jumbo pasta shells, 1 tablespoon salt
• For the filling: 2 cups fresh spinach, 2 cups shredded mozzarella cheese, 1 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1 large egg, 1 teaspoon garlic powder, 1/2 teaspoon black pepper
• For assembly: 2 cups marinara sauce, 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and bring a large pot of water to a rolling boil.
2. Add 1 tablespoon of salt to the boiling water, then carefully add the jumbo pasta shells.
3. Cook the shells for exactly 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the cooked shells immediately and arrange them in a single layer on a baking sheet to prevent them from continuing to cook.
5. While the shells cool, combine 2 cups fresh spinach, 2 cups shredded mozzarella, 1 cup ricotta, 1/4 cup grated Parmesan, 1 large egg, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper in a mixing bowl.
6. Mix the filling ingredients thoroughly until well combined and the spinach is evenly distributed.
7. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
8. Using a tablespoon, carefully fill each cooked pasta shell with the spinach and cheese mixture, being careful not to overstuff them.
9. Arrange the filled shells in a single layer over the sauce in the baking dish.
10. Pour the remaining 1 cup of marinara sauce over the stuffed shells, covering them completely.
11. Sprinkle the remaining 1/4 cup of grated Parmesan cheese evenly over the top of the dish.
12. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
13. Remove the foil and continue baking for another 10 minutes until the cheese is bubbly and lightly golden brown.
14. Let the stuffed shells rest for 5 minutes before serving to allow the filling to set properly.

Unbelievably creamy from the triple cheese combination, these shells offer a satisfying contrast between the tender pasta and the vibrant spinach filling. The edges develop a delightful crispness while the centers remain luxuriously soft, making each bite a textural adventure. Consider serving them alongside garlic bread to soak up the extra sauce or topping with fresh basil for a bright, herbaceous finish.

Creamy Mozzarella and Tomato Pasta

Cooking a satisfying pasta dish doesn’t have to be complicated, especially when you focus on simple, fresh ingredients that shine together. This creamy mozzarella and tomato pasta comes together quickly with minimal effort, making it perfect for busy weeknights when you want something comforting yet elegant. Follow these steps carefully for a dish that will become a regular in your rotation.

Ingredients

For the pasta:

• 8 ounces dried pasta
• 4 quarts water
• 1 tablespoon salt

For the sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/2 cup heavy cream
• 8 ounces fresh mozzarella, cubed
• 1/4 cup fresh basil, chopped

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 8 ounces of dried pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
4. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add 2 cloves of minced garlic and cook for 1 minute until fragrant but not browned.
6. Add 1 pint of halved cherry tomatoes to the skillet and cook for 5 minutes, until they begin to soften and release their juices.
7. Pour 1/2 cup of heavy cream into the skillet and simmer for 2 minutes, stirring constantly until slightly thickened.
8. Drain the cooked pasta, reserving 1/2 cup of pasta water.
9. Add the drained pasta directly to the sauce in the skillet.
10. Toss the pasta with the sauce, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
11. Remove the skillet from heat and stir in 8 ounces of cubed fresh mozzarella.
12. Sprinkle 1/4 cup of chopped fresh basil over the pasta and serve immediately.

You’ll notice the fresh mozzarella creates lovely melted pockets throughout the dish while maintaining its delicate texture. The creamy sauce clings beautifully to each strand of pasta, balanced by the bright acidity of the tomatoes. Try serving this in shallow bowls with an extra drizzle of olive oil and some crusty bread for dipping into any remaining sauce.

Mozzarella and Basil Stuffed Peppers

Here’s a straightforward recipe for mozzarella and basil stuffed peppers that delivers impressive results with minimal fuss.

Ingredients

• For the peppers: 4 large bell peppers (any color), 2 cups shredded mozzarella cheese, 1/4 cup fresh basil leaves, 1/4 cup breadcrumbs, 2 tbsp olive oil
• For the filling: 1 cup cooked rice, 1/2 cup marinara sauce, 1/4 cup grated Parmesan cheese, 1 tsp Italian seasoning

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut each bell pepper in half lengthwise and remove all seeds and membranes.
3. Brush the inside of each pepper half with 1 tablespoon of olive oil using a pastry brush.
4. Place pepper halves cut-side up on the prepared baking sheet.
5. In a medium bowl, combine cooked rice, marinara sauce, Parmesan cheese, and Italian seasoning.
6. Spoon the rice mixture evenly into each pepper half, filling about two-thirds full.
7. Layer shredded mozzarella cheese over the rice mixture in each pepper.
8. Tear fresh basil leaves into small pieces and sprinkle over the mozzarella layer.
9. In a small bowl, mix breadcrumbs with the remaining 1 tablespoon of olive oil.
10. Sprinkle the breadcrumb mixture evenly over the stuffed peppers.
11. Bake at 375°F for 25-30 minutes until peppers are tender and cheese is bubbly and golden.
12. Remove from oven and let rest for 5 minutes before serving.

Once baked, these peppers offer a wonderful contrast between the tender vegetable shell and the gooey, melted cheese interior. Outstanding served alongside a simple green salad or as part of an Italian-inspired meal spread, the fresh basil provides a bright, herbal note that cuts through the richness beautifully.

Tomato and Mozzarella Tart

Sometimes the simplest ingredients create the most impressive dishes, and this tomato and mozzarella tart is the perfect example. Starting with a flaky, buttery crust and layering it with creamy cheese and juicy tomatoes makes for a stunning centerpiece that’s surprisingly easy to master. Let’s walk through each step together to ensure your tart comes out perfectly golden and delicious every time.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup ice water
• For the filling:
  • 8 ounces fresh mozzarella cheese, sliced 1/4-inch thick
  • 3 medium tomatoes, sliced 1/4-inch thick
  • 2 tablespoons olive oil
  • 1/4 cup fresh basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Combine 1 1/4 cups all-purpose flour and 1/2 cup cold cubed butter in a large bowl.
3. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Work quickly to keep the butter cold, which creates a flakier crust.
4. Add 1/4 cup ice water and mix just until the dough comes together.
5. Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
6. Roll the chilled dough into a 12-inch circle on a floured surface.
7. Transfer the dough to a parchment-lined baking sheet.
8. Arrange 8 ounces of sliced mozzarella evenly over the dough, leaving a 1-inch border.
9. Layer 3 sliced tomatoes over the mozzarella in overlapping circles.
10. Drizzle 2 tablespoons olive oil evenly over the tomatoes.
11. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over the tart.
12. Fold the edges of the dough over the filling to create a rustic border.
13. Bake at 400°F for 25-30 minutes, until the crust is golden brown and the cheese is bubbly. Tip: Rotate the baking sheet halfway through for even browning.
14. Remove the tart from the oven and let it cool on the baking sheet for 10 minutes.
15. Top the warm tart with 1/4 cup fresh basil leaves. Tip: Adding basil after baking preserves its bright flavor and vibrant color.

Knowing you’ve created this beautiful tart with its crisp, buttery crust and melty, savory filling is incredibly satisfying. The juicy tomatoes provide a fresh contrast to the rich cheese, making each slice wonderfully balanced. Try serving it warm with a drizzle of balsamic glaze or alongside a simple green salad for a complete meal that’s as versatile as it is delicious.

Conclusion

Looking for cheesy inspiration? This collection proves mozzarella’s magic in everything from cozy casseroles to fresh salads. We hope these 22 recipes spark joy in your kitchen—give one a try tonight! Share your favorite in the comments, and don’t forget to pin this roundup for your next cooking adventure. Happy cooking!