Mozzarella

Our 61 Best Mozzarella-Packed Recipes

Creamy and delicious, mozzarella is great tossed in salads, stuffed into sandwiches, stirred into pasta, and so much more.
Photo of tomatoes cheese and onions roasted on a sheet pan and being served onto plate.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
  • Photo of tomatoes cheese and onions roasted on a sheet pan and being served onto plate.
    Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    1/61

    Sheet-Pan Chicken With Tomatoes and Mozzarella

    Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    2/61

    Baked Stuffed Shells (Conchiglie Ripiene al Forno)

    Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them, then top with plenty of mozzarella, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.

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  • Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Alison Attenborough
    3/61

    Peaches and Tomatoes With Burrata and Hot Sauce

    Take your peaches to dinner: Combine them with a zippy dressing and a creamy mozzarella (or its even-creamier cousin—burrata) and serve with grilled wings or pork ribs.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    4/61

    Cheesy Delicata Squash and Kale Casserole

    Thinly sliced squash and kale (plus plenty of ricotta and mozzarella cheese) combine in this lasagna-like casserole that's perfect for a hearty winter dinner. Quick-pickled raisins and nutty hazelnuts add brightness and crunch.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    9/61

    Quick Baked Chicken Parmesan

    This faster, healthier version of standard chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.

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  • Photo by Chelsea Kyle, Food Styling by Laura Rege
    10/61

    Grilled Ratatouille Pasta Salad

    If you grill the vegetables a day or two ahead, this satisfying pasta dinner comes together in a snap.

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  • Photo by Randy Harris
    15/61

    Breakfast Pizza With Sausage, Eggs, Spinach, and Cream

    Because the dough rises while you sleep—and because pizza with an egg baked on top is the very best pizza—there's no better time of day to serve this sausage and spinach pie.

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  • Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    16/61

    Antipasto Salad

    Long sweet peppers show up at farmers’ markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don’t use the green ones).

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  • Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian
    19/61

    Luxe French Potatoes

    We combined the rich and indulgent cheesiness of Pommes Aligot and the beautifully swirled rosettes of Pommes Duchesse into one super-luxe casserole that looks fancy but is surprisingly simple to make.

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  • Photo by Antonis Achilleos
    20/61

    Detroit-Style Pizza

    Detroit-style pie is a thick, rectangular pizza with super-crispy edges, and the sauce is layered on top of the cheese. It is sometimes twice baked, and always delicious.

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  • Photo by Chris Court and William Meppem
    21/61

    Roasted Zucchini Lasagna

    Zucchini ribbons take the place of pasta in this naturally gluten-free vegetarian casserole.

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  • Photo by Amy Neunsinger
    22/61

    Peach Caprese

    When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    27/61

    Cauliflower-Crust Pizza With Tomatoes and Mozzarella

    We tested countless cauliflower pizza crust recipes and came up with the absolute best one. And, when you make pizza this way, you get to have mozzarella in the crust and on top of the pizza.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    28/61

    Four-Cheese Manicotti

    Layer ricotta-stuffed noodles with cheesy bechamel and marinara—and top the whole thing off with cheesy, melty mozzarella—for a baked pasta dinner you’ll be dreaming about all week.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry
    35/61

    Trenton Tomato Pie Pizza

    This simple, tomato-lovers' pizza is inspired by a classic pie served in Trenton, New Jersey.

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  • Con Poulos
    36/61

    Tuscan Lasagna

    Spinach and lowfat ricotta make it hearty—and good for you. But there's still plenty of mozzarella because you only live once, okay?

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  • Photo by Alexandra Shytsman
    45/61

    Spaghetti Pie

    Bake well-sauced pasta, plus plenty of cheese and a few eggs to hold things together, in a cake pan and the edges turn crunchy, crusty, chewy, and downright irresistible.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Ali Nardi
    46/61

    Polish-Style Pizza with Mushrooms and Chives (Zapiekanka)

    This late-night snack, popular in outdoor kiosks across Poland, is an Eastern European cousin to French-bread pizza, built on a savory base of sautéed mushrooms.

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  • photo by Tara Donne
    47/61

    Pasta with Grilled Tomato and Scallion Sauce

    Grilling the tomatoes concentrates their flavor slightly while still leaving them fresh enough to make a light, juicy sauce. Studded with cubes of fresh mozzarella, this dish is a summery crowd-pleaser.

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  • Photo by Romulo Yanes
    48/61

    Pizza Margherita

    The secret to a great pizza Margherita is to use the best ingredients you can find—and to approach them with restraint. (Just because a little mozzarella is good doesn't mean a lot will be better!) This pizza dough recipe produces a crisp yet chewy crust, the perfect canvas for bright homemade tomato sauce, high-quality fresh mozzarella, and verdant basil leaves.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    49/61

    Fastest Chicken Parm

    Deconstructed with fresh tomatoes and by quickly hand-pounding chicken into cutlets then broiling, this becomes a fresh, modern alternative to a time-consuming classic.

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  • Photo by Ree Drummond
    50/61

    Lasagna Roll-Ups

    Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and you can just grab the amount you need rather than bake off a huge pan at once. I can never have enough of these in the freezer!

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  • Photo by Alex Lau
    53/61

    Sausage Meatball Sandwiches

    We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work. The most important thing is that cheesy mozzarella oozing over the side of the bun.

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  • Photo by Gina Homolka
    54/61

    Butternut Squash Lasagna Rolls

    This lasagna is a bit lighter than your mom's. Rather than making it as a large tray, make it into rolls that are loaded up with vegetables. For a creamy autumnal dish, swap tomato sauce for a wonderfully sweet-and-savory Butternut squash sauce with shallots, garlic, and mozzarella, and Parmesan cheese.

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  • Christopher Hornaday
    61/61

    Stuffed Meatloaf

    This meatloaf makes use of the slow cooker, turning dinner prep into an easy do-ahead affair. Layering fresh mozzarella in the center provides a nice surprise when you cut into the loaf.

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