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Posts Tagged ‘mozzarella’

Cheesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant

Posted in Main Dish, Pasta, Vegetarian, tagged , , , , on January 4, 2013 | 3 Comments »

cheesy baked pasta with roasted red pepper sauce and eggplant

Pasta. Cheese. Breadcrumbs. Roasted red peppers. Eggplant. Do I have your attention yet? (Or did I lose you with the eggplant?) Even if eggplant isn’t one of your favorite things, I’ll bet you’ll love this baked pasta. The eggplant is cooked perfectly and almost melts into the sauce, which is an amazing combination of roasted red peppers and fire roasted tomatoes.  As we were eating this for dinner, we kept saying this is one of the best pastas we’ve made recently.  And then we said it all over again the next night while eating the leftovers.

The original recipe calls for making this a one-pot dish by using an oven-safe skillet to brown the eggplant and cook the sauce and pasta. Then you can transfer the whole skillet to the oven to melt the cheese and brown the panko topping. While I always appreciate efforts to save extra dishes that need to be washed, I decided to transfer the pasta mixture to a separate baking dish before finishing it off in the oven to make storing the leftovers easier.

If you have some fresh basil on hand, sprinkle it on the top of the baked pasta right before serving. I didn’t have any, so that’s why my photo is lacking that pop of green. Either way, this cheesy baked pasta is definitely a keeper.

Cheesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant

Printable Recipe

Makes 6-8 servings

Ingredients:

  • 3/4 cup panko bread crumbs
  • 4 tbsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 3 ounces Parmesan cheese, grated (1 1/2 cups)
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 16 oz. jar roasted red peppers, rinsed, patted dry, and coarsely chopped (or 2 roasted red peppers if roasting your own)
  • 1 1/2 lbs. eggplant, chopped into 1-inch cubes
  • 5 garlic cloves, minced
  • 1 tsp. minced fresh oregano, or 1/4 tsp. dried
  • 1/8-1/4 tsp. crushed red pepper flakes
  • 4 cups water
  • 12 ounces pasta shapes, such as rotini
  • 6 ounces mozzarella cheese, sliced thin
  • 2-3 tbsp. chopped fresh basil

Directions:

  1. Adjust oven rack to middle position and preheat to 375 degrees F. Toss the panko with 1 tablespoon olive oil and season with salt and pepper. Spread on a rimmed baking sheet and bake, stirring often, until golden brown, 5 to 10 minutes. Let cool slightly and then toss with 1/2 cup of the Parmesan.
  2. Meanwhile, pulse the tomatoes and roasted red peppers in a food processor until coarsely ground and no large pieces remain, about 10 pulses.
  3. Line a large plate with a double layer of paper towels. Toss the eggplant in a medium bowl with 1 teaspoon of salt and then spread it out over the plate. Microwave uncovered, about 10 minutes, tossing halfway through. The eggplant should be dry and starting to shrivel. Let it cool slightly, then transfer it back to the bowl and toss with 1 tablespoon olive oil. Set aside.
  4. Heat 1 tablespoon olive oil in a 12-inch skillet or Dutch oven over medium heat. Add the eggplant and cook until well browned and tender, about 10 minutes, stirring occasionally. Return to the bowl.
  5. Reduce the heat to medium-low and add the remaining tablespoon olive oil. Saute the garlic, red pepper flakes, and oregano until fragrant but not browned, about 1 minute. Stir in the tomato mixture and increase the heat to medium-high. Stir in 3 1/2 cups of water and the pasta. Cover and cook at a vigorous simmer, stirring often, until the pasta is tender, 15 to 18 minutes.
  6. If the sauce seems too thick, stir in the remaining 1/2 cup water. Add the remaining 1 cup Parmesan and the eggplant, and season with salt and pepper. Stir to combine and then transfer to an oven-safe baking dish. Top with the slices of mozzarella and sprinkle with the panko mixture. Bake until the topping is well-browned and the cheese is melted, 5 to 10 minutes. Sprinkle fresh basil over the top and serve.

Source: adapted from America’s Test Kitchen, Pasta Revolution, via Pink Parsley

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Penne with Roasted Tomatoes and Mozzarella

Posted in Easy Weeknight Meals, Main Dish, Pasta, Vegetarian, tagged , , , , on September 4, 2012 | Leave a Comment »

Today at lunch Julia declared, “I.do.not.like.tomatoes!” (dramatic pause in between each word), and then a few minutes later proceeded to eat about 20 or so orange cherry tomatoes, asking for seconds and then thirds. This is also the girl who will eat tomato after tomato straight off the vine in her grandmother’s garden. Three years old is certainly an age when kids are asserting their independence, so she just needed to eat those tomatoes on her own terms, not Mommy’s. :)

I’m with Julia on her love of fresh cherry tomatoes, whether they be eaten straight off the vine or roasted as in this pasta. This dish is reminiscent of caprese salad, as it combines tomatoes, fresh mozzarella, and basil into a delicious pasta. I used whole wheat pasta because that’s pretty much all I buy these days, but feel free to use whatever you enjoy.

One year ago:  Whole Wheat Blueberry Pancakes and Grilled Potatoes in Foil Packets

Penne with Roasted Tomatoes and Mozzarella

Printable Recipe

Makes 4 servings

Ingredients:

  • 1 1/2 pints cherry or grape tomatoes
  • 2 cloves garlic, minced
  • 2 tbsp. olive oil
  • Salt & pepper
  • 8 oz. whole wheat penne
  • 6 oz. fresh mozzarella, cut into small cubes
  • 1/4 cup chopped fresh basil

Directions:

  1. Preheat oven to 400 degrees F.
  2. Toss tomatoes with garlic, olive oil, salt, and pepper. Place in an oven safe pan and roast for 20-25 minutes, until tomatoes begin to burst.
  3. Cook pasta in boiling, salted water according to package directions. Reserve 1/2 cup cooking water, and then drain the pasta and return it to the pot.
  4. Add a few splashes of pasta water to the pasta in the pot, then the mozzarella, tomatoes and garlic. Lightly toss, top with chopped fresh basil, and serve.

Source: Very slightly adapted from Confections of a Foodie Bride.

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Italian Sausage Skewers

Posted in Appetizers, Sausage, tagged , , , , on July 28, 2011 | 1 Comment »

Italian Sausage Skewers

Looking for a fun and tasty appetizer that won’t keep you cooking in the kitchen and away from your guests? These Italian Sausage Skewers can be prepared a few hours in advance and then stored in the refrigerator, making them an ideal appetizer for entertaining.

Fresh tomatoes, basil, and mozzarella are a classic combination, and these skewers are made even better with the addition of Italian sausage and kalamata olives. Delicious flavors and a beautiful presentation make these Italian Sausage Skewers a perfect choice for your next celebration.

One year ago:  Tomato Sauce, Cherry Frozen Yogurt

Italian Sausage Skewers

Printable Recipe

Makes 24 skewers

Ingredients:

  • 8 ounces Italian-style chicken or turkey sausage
  • 24 boconccini (small fresh mozzarella balls)
  • 8 large fresh basil leaves
  • 24 grape tomatoes
  • 12 pitted kalamata olives, cut in half lengthwise
  • Twenty-four 6-inch wooden skewers

Directions:

  1. Cook the sausage according to the package directions and cut it into 1-inch-thick rounds. Cut the basil leaves lengthwise into thirds.
  2. Place a mozzarella ball about 1/3 the way up a skewer. Place a sausage slice at the end of the skewer behind the mozzarella.
  3. Working from the other end of the skewer, add one strip of basil, folding so it fits nicely on the skewer. Follow with one tomato and an olive half. Repeat with remaining skewers and ingredients. The skewers may be prepared several hours in advance and stored in the refrigerator.

Recipe adapted from The Food You Crave by Ellie Krieger

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Tomato, Mozzarella & Basil Tart

Posted in Appetizers, Main Dish, tagged , , , , on July 7, 2011 | 1 Comment »

Tomato, Mozzarella, & Basil Tart

Sitting outside on the patio, a glass of wine, a crisp green salad, and a slice of this tomato tart… these are the makings of a perfect summer dinner. On Saturday morning Julia and I braved the heat and took a trip to the farmer’s market. We bought a variety of berries, peaches, zucchini, and some ripe, juicy tomatoes which were destined to be made into this tart.

The tart’s crust is seasoned with fresh basil and garlic. I made my crust with half whole wheat flour, since I opened my all-purpose flour canister to find it almost empty. The whole wheat flour worked well and the crust turned out flaky and delicious.

I used a variety of tomatoes for my tart- some heirloom and some not. You can use whatever kinds you like. I just love the looks of the tart when it’s made with tomatoes in a variety of colors. Whether for a light summery dinner, a side dish, or an appetizer, I do hope that you’ll try making this tomato, mozzarella, and basil tart.

Tomato, Mozzarella, & Basil Tart

Printable Recipe

Makes one 9-inch tart

Ingredients:

For the crust:

  • 1/3 cup fresh basil leaves
  • 1-2 cloves garlic
  • 1 1/4 cups all-purpose flour (I used half whole wheat flour)
  • 1/2 tsp. kosher salt
  • 8 tbsp. (1 stick) unsalted butter, chilled and cut into 8-10 pieces
  • 4-5 tbsp. ice cold water

For the filling:

  • 8 oz. mozzarella cheese, grated (or slices of fresh mozzarella)
  • Ripe tomatoes, sliced
  • Salt and pepper
  • 1 tbsp. extra-virgin olive oil
  • Freshly grated Parmesan cheese
  • 1-2 tbsp. minced fresh basil

Directions:

  1. To make the dough, combine the basil and garlic in the bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely minced. Add the flour and salt; pulse briefly to combine. Add in the chunks of butter and pulse about 10 times, or until the mixture resembles pea-sized crumbs. Add 3 tablespoons of the water and pulse a few times to incorporate. Add 1 more tablespoon and process for several seconds to see if the dough forms a ball. If not, add the remaining tablespoon of water and process until a ball of dough forms. Remove the dough, flatten into a 5-inch disc, and wrap in plastic wrap. Refrigerate for at least 1 hour.
  2. When you are ready to bake the tart, preheat the oven to 425 degrees F. Transfer the chilled dough to a lightly floured work surface and roll out into a 12-inch circle. Lay the dough over a 9-inch round tart pan and press it into the sides. Trim the excess dough as needed. (You can use the excess dough to reinforce the edges, if needed.) Lay a piece of aluminum foil or parchment paper loosely over the tart dough and fill the center with pie weights. Bake in the preheated oven for 10-12 minutes. Remove from the oven and carefully remove the foil or parchment and pie weights. Return the empty tart shell to the oven and bake for 5 minutes more. The crust should be lightly browned. Remove from the oven and lower the heat to 375 degrees. If the tart dough has puffed up during baking, prick it with a fork a few times.
  3. Layer the bottom of the pre-baked tart shell with the mozzarella. Arrange the tomato slices on top of the cheese. Season with salt and pepper. Drizzle with olive oil. Top with freshly grated Parmesan.
  4. Bake about 30 minutes, or until the dough is golden brown and the cheese is bubbly and lightly browned in places. About halfway through baking, rotate the tart 180 degrees and wick off any excess moisture that has collected on top with a paper towel. Once you have removed the tart from the oven, sprinkle it with the fresh minced basil. Allow the tart to rest at least 5 minutes before slicing and serving.

Recipe slightly adapted from Cooking with Karen, who adapted it from Annie’s Eats.

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Chicken Stuffed with Sundried Tomatoes, Olives, and Mozzarella

Posted in Chicken, Easy Weeknight Meals, Meat, tagged , , , on June 7, 2011 | 1 Comment »

Chicken Stuffed with Sundried Tomatoes, Olives, and Mozzarella

Stuffing chicken breasts is an easy way to dress up your usual chicken dinner. Simply cut a pocket into each piece of chicken and fill with whatever strikes your fancy- this version uses sundried tomatoes, kalamata olives, and mozzarella cheese, but you could also use spinach, roasted red peppers, basil, feta, goat cheese… the possibilities are endless.

The recipe below includes a simple pan sauce to serve with the chicken. When I made this meal, I had every intention of making the pan sauce but ended up skipping it at the last minute. The chicken was delicious without it, and I’m sure it would be even more delicious with the sauce.

One year ago:  Pizza Dough

Chicken Stuffed with Sundried Tomatoes, Olives, and Mozzarella

Printable Recipe

Makes 2 servings

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 6-8 kalamata olives, pitted and chopped
  • 3 Tbsp. sundried tomatoes, chopped
  • 2 slices mozzarella cheese
  • 1/4 cup flour
  • 1/4 tsp. dried thyme
  • Salt and pepper
  • 2 tsp. olive oil
  • 2 Tbsp. chicken broth
  • 2 Tbsp. white wine

Directions:

  1. Preheat the oven to 350 degrees.
  2. Cut a pocket into your chicken breasts and fill each one with the sundried tomatoes, kalamata olives, and a slice of mozzarella cheese.
  3. Mix together the flour, thyme, and some salt and pepper. Lightly dredge the chicken breasts in the flour mixture.
  4. Heat the oil in a skillet over medium heat. Add the chicken and brown, about 2 minutes per side. Transfer the chicken to an oven-safe baking dish (or use an oven-proof skillet from the start). Finish cooking the chicken in the oven until it is cooked through, about 15 minutes.
  5. To the same skillet that you browned the chicken in, add the chicken broth and wine. Cook over medium heat, scraping up the browned bits and reducing the liquid by half. Spoon the sauce over the chicken and serve.

Recipe slightly adapted from Elly Says Opa!

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