22 Delicious Recipes with Shredded Mozzarella Cheese Amazing

Hey there, cheese lovers! If you’re anything like us, the mere mention of shredded mozzarella gets your taste buds tingling. Whether you’re whipping up a quick weeknight dinner, craving some gooey comfort food, or looking for the perfect dish to impress at your next gathering, we’ve got you covered. Dive into our roundup of 22 delicious recipes that showcase this versatile cheese in all its melty, stretchy glory. Trust us, you’ll want to try every single one!

Margherita Pizza with Fresh Basil

Gently, as the summer breeze carries the scent of ripe tomatoes through the open window, the thought of crafting a Margherita Pizza with Fresh Basil feels like a quiet celebration of simplicity and flavor. This dish, with its vibrant colors and fresh ingredients, is a testament to the beauty of minimalism in cooking.

Ingredients

• 1 lb pizza dough, homemade or store-bought, at room temperature
• 1/2 cup San Marzano tomato sauce, strained
• 8 oz fresh mozzarella cheese, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt flakes
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, ensuring an even thickness throughout.
3. Transfer the stretched dough to a piece of parchment paper for easy handling.
4. Evenly spread the strained San Marzano tomato sauce over the dough, leaving a 1/2-inch border for the crust.
5. Arrange the thinly sliced fresh mozzarella over the sauce, covering the surface uniformly.
6. Drizzle the extra-virgin olive oil over the pizza, then sprinkle with sea salt flakes and freshly ground black pepper.
7. Carefully transfer the pizza on the parchment paper to the preheated pizza stone or baking sheet in the oven.
8. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. Remove the pizza from the oven and immediately scatter the torn fresh basil leaves over the top.
10. Let the pizza rest for 2 minutes before slicing to allow the flavors to meld.

Margherita Pizza with Fresh Basil emerges from the oven with a perfectly crisp crust, a harmonious blend of tangy tomato sauce, and creamy mozzarella, all brightened by the peppery freshness of basil. Serve it with a drizzle of aged balsamic glaze for an added layer of sweetness and acidity that complements the dish beautifully.

Three Cheese Stuffed Shells

Dusk settles softly outside, and the kitchen beckons with the promise of comfort. Tonight, we embrace the warmth of ‘Three Cheese Stuffed Shells’, a dish that cradles the soul in its creamy, cheesy embrace.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz whole milk ricotta cheese
• 8 oz mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 24 oz marinara sauce
• 1/4 cup fresh basil, chiffonade
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook until al dente, about 9 minutes. Drain and set aside to cool slightly.
3. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, sea salt, and black pepper. Mix until well incorporated.
4. In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant, about 1 minute. Remove from heat and stir into the cheese mixture.
5. Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
6. Using a spoon, fill each cooked pasta shell with the cheese mixture and arrange them seam side up in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
8. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the cheese is golden.
9. Garnish with fresh basil chiffonade before serving.

Fluffy, rich, and deeply satisfying, these stuffed shells offer a melody of textures and flavors. Serve them alongside a crisp green salad and a glass of Chianti for a meal that sings of Italian countryside.

Mozzarella Stuffed Meatballs

Yesterday, as the golden hues of dusk painted the kitchen, I found myself lost in the comforting rhythm of crafting something truly special—mozzarella stuffed meatballs. There’s something profoundly satisfying about melding simple ingredients into a dish that promises both nostalgia and novelty.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup grated Parmigiano-Reggiano
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 oz fresh mozzarella, cut into 1/2-inch cubes
• 2 tbsp extra virgin olive oil
• 24 oz marinara sauce, homemade or premium store-bought

Instructions

1. In a large mixing bowl, combine the ground beef, panko breadcrumbs, whole milk, beaten egg, minced garlic, Parmigiano-Reggiano, sea salt, and black pepper. Mix gently until just combined to avoid toughening the meat.
2. Divide the mixture into 12 equal portions. Flatten each portion in your palm, place a cube of mozzarella in the center, and encase the cheese by shaping the meat around it into a ball.
3. Heat the olive oil in a large skillet over medium heat until shimmering. Add the meatballs in batches, ensuring they’re not touching, and brown on all sides, about 2 minutes per side. Tip: Resist the urge to move them too soon for a perfect sear.
4. Once all meatballs are browned, return them to the skillet, pour over the marinara sauce, and bring to a gentle simmer. Cover and cook for 20 minutes, or until the meatballs are cooked through.
5. Tip: Let the meatballs rest in the sauce for 5 minutes off the heat before serving to allow the flavors to meld beautifully.

Zesty and rich, these meatballs offer a delightful contrast between the savory beef and the molten mozzarella center. Serve them atop a mound of creamy polenta or nestled in a crusty baguette for an unforgettable sandwich.

Garlic Bread with Mozzarella Cheese

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about the aroma of garlic bread baking in the oven, especially when it’s layered with melted mozzarella cheese. This simple yet indulgent dish brings warmth to any table, blending the crispness of toasted bread with the gooey richness of cheese.

Ingredients

• 1 loaf of artisan French bread, sliced horizontally
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, finely minced
• 1 tbsp fresh parsley, finely chopped
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 1/2 cups whole milk mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, combine the softened butter, minced garlic, chopped parsley, sea salt, and black pepper until well mixed.
3. Spread the garlic butter mixture evenly over the cut sides of the French bread halves.
4. Sprinkle the shredded mozzarella cheese generously over the buttered bread, ensuring even coverage.
5. Place the prepared bread on the baking sheet and bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.
6. For a more pronounced golden top, broil the bread for an additional 1-2 minutes, watching closely to prevent burning.
7. Remove from the oven and let it cool for a minute before slicing into individual servings.

Unassuming in its simplicity, this garlic bread with mozzarella cheese offers a delightful contrast of textures—crispy edges giving way to a soft, cheesy center. Serve it alongside a hearty pasta dish or enjoy it as a standalone treat, perhaps with a sprinkle of red pepper flakes for those who favor a bit of heat.

Caprese Salad with Balsamic Glaze

Evening light filters through the kitchen window as I lay out the ingredients for a dish that sings of summer’s simplicity and elegance. This Caprese Salad with Balsamic Glaze is a testament to the beauty of minimalism, where each component shines.

Ingredients

• 2 large, ripe heirloom tomatoes, sliced 1/4-inch thick
• 8 ounces fresh mozzarella cheese, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon aged balsamic vinegar
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons balsamic glaze, for drizzling

Instructions

1. Arrange the tomato and mozzarella slices alternately on a large serving platter, overlapping slightly for visual appeal.
2. Scatter the torn basil leaves evenly over the arranged tomatoes and mozzarella.
3. Drizzle the extra-virgin olive oil and aged balsamic vinegar over the salad, ensuring even coverage.
4. Season the salad with flaky sea salt and freshly ground black pepper, to taste.
5. Just before serving, drizzle the balsamic glaze in a zigzag pattern across the salad for a decorative finish.

Delight in the harmonious blend of creamy mozzarella, juicy tomatoes, and aromatic basil, each bite elevated by the sweet tang of balsamic glaze. Serve this salad atop a slice of crusty artisan bread for a heartier appetizer, or as is for a light, refreshing side.

Cheesy Baked Ziti

Wandering through the quiet of the kitchen, the thought of a comforting dish like Cheesy Baked Ziti brings a sense of warmth and nostalgia. It’s a dish that holds the power to turn an ordinary evening into something a little more special, with its layers of pasta, rich tomato sauce, and molten cheese.

Ingredients

• 1 pound ziti pasta
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 28 ounces San Marzano tomatoes, crushed by hand
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup fresh basil leaves, torn
• 2 cups whole milk mozzarella cheese, shredded
• 1 cup aged Parmesan cheese, grated

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat. Add the ziti and cook until al dente, about 8 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
4. Stir in the crushed tomatoes, sugar, salt, and black pepper. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
5. In a medium bowl, combine the ricotta cheese, beaten egg, and torn basil leaves. Mix until well incorporated.
6. Layer half of the cooked ziti in the prepared baking dish. Spread the ricotta mixture evenly over the pasta, then top with half of the tomato sauce.
7. Repeat the layers with the remaining ziti and tomato sauce. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
8. Bake for 25 minutes, or until the cheese is bubbly and golden brown. Let stand for 5 minutes before serving.

Now, the Cheesy Baked Ziti emerges from the oven with a golden crust, hiding beneath it a tender, saucy interior. The combination of creamy ricotta, tangy tomato sauce, and stretchy mozzarella creates a harmony of flavors and textures. Consider serving it with a crisp green salad and a glass of robust red wine for a truly indulgent meal.

Mozzarella Cheese Stuffed Chicken Breast

Lately, I’ve found myself drawn to the simplicity and comfort of dishes that feel like a warm embrace, and this mozzarella cheese stuffed chicken breast is just that. It’s a dish that marries the juiciness of chicken with the creamy, melting goodness of mozzarella, creating a meal that’s both satisfying and surprisingly easy to make.

Ingredients

• 2 boneless, skinless chicken breasts, about 6 oz each
• 4 oz fresh mozzarella cheese, sliced into 2 equal pieces
• 1/4 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. Season the inside of each pocket with sea salt, black pepper, and garlic powder.
4. Place a slice of mozzarella cheese into each pocket, then seal the opening with toothpicks to prevent the cheese from leaking during cooking.
5. Dredge each stuffed chicken breast in the all-purpose flour, shaking off any excess.
6. Dip the floured chicken into the lightly beaten egg, ensuring it’s fully coated.
7. Combine the panko breadcrumbs and grated Parmesan cheese in a shallow dish, then press the egg-coated chicken into the mixture, covering all sides evenly.
8. Heat the clarified butter and olive oil in a large skillet over medium-high heat until shimmering.
9. Add the breaded chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown.
10. Transfer the chicken to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
11. Remove the toothpicks before serving.

How the mozzarella oozes out with each slice is nothing short of magical, offering a creamy contrast to the crispy, golden exterior. Serve it alongside a crisp arugula salad dressed in lemon vinaigrette for a meal that balances richness with brightness.

Vegetable Lasagna with Mozzarella

Zephyrs of summer breeze whisper through the kitchen as we embark on crafting a dish that marries the earthiness of garden vegetables with the creamy embrace of mozzarella, a vegetable lasagna that promises comfort in every layer.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 cup baby spinach leaves
• 1 1/2 cups marinara sauce
• 1 tsp dried basil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a mixing bowl, combine ricotta cheese, beaten egg, 1 cup mozzarella, Parmesan cheese, dried basil, sea salt, and black pepper. Mix until well incorporated.
3. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
4. Add zucchini and yellow squash to the skillet. Cook until just tender, about 5 minutes, stirring occasionally. Remove from heat and stir in baby spinach until wilted.
5. Spread 1/2 cup marinara sauce at the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce.
6. Layer half of the ricotta mixture over the noodles, followed by half of the vegetable mixture. Repeat layers, ending with a final layer of noodles.
7. Top with remaining marinara sauce and sprinkle with remaining 1 cup mozzarella cheese.
8. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
9. Let the lasagna stand for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

Delightfully layered, this vegetable lasagna offers a harmonious blend of textures, from the tender noodles to the crisp-tender vegetables, all enveloped in a molten mozzarella cloak. Serve it with a crisp green salad dressed in a light vinaigrette to complement its richness.

Spinach and Mozzarella Stuffed Mushrooms

Just imagine the quiet hum of the kitchen, the earthy aroma of mushrooms mingling with the sharp tang of mozzarella, as you prepare to create something truly comforting. This dish, with its tender spinach and gooey cheese nestled inside a savory mushroom cap, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 2 tablespoons clarified butter
• 1 cup fresh spinach, finely chopped
• 1/2 cup whole milk mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems and sauté them in clarified butter over medium heat until golden, about 5 minutes.
3. Add the minced garlic to the pan and cook for an additional 30 seconds, until fragrant.
4. Stir in the chopped spinach and cook until just wilted, approximately 2 minutes. Remove from heat and let cool slightly.
5. In a mixing bowl, combine the sautéed mushroom stems, spinach, mozzarella, Parmesan, sea salt, and black pepper.
6. Generously fill each mushroom cap with the spinach and cheese mixture, pressing lightly to compact.
7. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the cheese is bubbly and slightly golden.
8. For an extra touch of color and flavor, broil the mushrooms for the last 2 minutes of baking, watching closely to prevent burning.

Unassuming yet utterly delightful, these stuffed mushrooms offer a satisfying contrast between the juicy cap and the creamy, flavorful filling. Serve them atop a bed of arugula for a light lunch or as an elegant appetizer at your next gathering.

Deep Dish Pizza with Mozzarella

Under the soft glow of the kitchen light, there’s something deeply comforting about crafting a deep dish pizza, its layers of mozzarella promising a gooey, rich experience that feels like a hug in every bite.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 1/2 oz active dry yeast
• 3 cups whole milk mozzarella cheese, shredded
• 1 1/2 cups San Marzano tomato sauce
• 1/4 cup extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes

Instructions

1. In a large mixing bowl, combine sifted all-purpose flour, fine sea salt, and granulated sugar. Whisk to integrate.
2. Add chilled, cubed unsalted butter to the dry ingredients. Using a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
3. Dissolve active dry yeast in ice water, then gradually incorporate into the flour mixture, stirring until a dough forms.
4. Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Let rest in a greased bowl, covered, for 1 hour at room temperature.
5. Preheat oven to 425°F. Roll out the dough to fit a 9-inch deep dish pizza pan, ensuring the edges are slightly raised.
6. Layer shredded whole milk mozzarella cheese evenly over the dough, followed by San Marzano tomato sauce. Drizzle with extra virgin olive oil and sprinkle dried oregano and crushed red pepper flakes on top.
7. Bake for 25 minutes, or until the crust is golden and the cheese is bubbling. Let cool for 5 minutes before slicing.

Yielded is a pizza with a buttery, flaky crust that gives way to a molten center of mozzarella, its richness cut through by the bright acidity of the tomato sauce. Serve it with a crisp, green salad to balance the indulgence.

Mozzarella Cheese and Tomato Panini

Gently, the warmth of the kitchen wraps around you as you begin, the simple yet profound joy of crafting a Mozzarella Cheese and Tomato Panini inviting you into a moment of culinary mindfulness. This dish, a harmonious blend of creamy and tangy, is a testament to the beauty of simplicity.

Ingredients

• 2 slices of artisan sourdough bread
• 4 oz fresh mozzarella cheese, thinly sliced
• 1 medium heirloom tomato, thinly sliced
• 1 tbsp extra virgin olive oil
• 1 tsp balsamic glaze
• 1/4 tsp sea salt flakes
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter, room temperature

Instructions

1. Preheat a panini press to 375°F. If using a skillet, preheat over medium heat.
2. Lightly brush one side of each sourdough slice with extra virgin olive oil.
3. Layer the mozzarella and tomato slices on the unoiled side of one bread slice. Drizzle with balsamic glaze and sprinkle with sea salt flakes and black pepper.
4. Top with the second bread slice, oiled side facing out.
5. Spread the outer sides of the sandwich with unsalted butter.
6. Place the sandwich in the panini press and cook for 3-4 minutes until the bread is golden and the cheese has melted. If using a skillet, press the sandwich with a heavy pan and flip after 2 minutes, cooking until both sides are golden.
7. Remove from heat and let rest for 1 minute before slicing.

Zesty and inviting, the Mozzarella Cheese and Tomato Panini offers a crisp exterior giving way to a lush, molten center. Serve it alongside a drizzle of aged balsamic for an extra layer of depth, or enjoy it as is, letting the quality of each ingredient shine through.

Cheesy Garlic Pull Apart Bread

Gently, the aroma of garlic and melted cheese fills the kitchen, a comforting reminder of the simple joys in life. This Cheesy Garlic Pull Apart Bread is a testament to the beauty of sharing, each piece a warm, buttery delight waiting to be pulled apart and savored.

Ingredients

• 1 loaf of artisan sourdough bread, unsliced
• 1/2 cup unsalted butter, clarified
• 4 cloves garlic, finely minced
• 1 tbsp fresh parsley, finely chopped
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup mozzarella cheese, grated
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a serrated knife, make diagonal cuts across the loaf of bread, about 1 inch apart, without cutting through the bottom crust.
3. Repeat the cuts in the opposite direction to create a crosshatch pattern, ensuring the loaf remains intact at the base.
4. In a small saucepan over low heat, melt the clarified butter and stir in the minced garlic, cooking until fragrant, about 1 minute.
5. Brush the garlic butter mixture generously between the cuts of the bread and over the top.
6. Combine the grated cheddar and mozzarella cheeses, then stuff the mixture into the bread’s crevices.
7. Sprinkle the loaf with sea salt and freshly ground black pepper.
8. Wrap the loaf loosely in aluminum foil and bake for 15 minutes, then unwrap and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Remove from the oven and let it rest for 5 minutes before serving.

Lightly, the bread pulls apart in soft, cheesy strands, each bite a harmonious blend of crispy edges and tender interior. Serve it alongside a robust tomato soup for a comforting meal, or enjoy it as a standalone treat, its flavors deepening as it cools.

Eggplant Parmesan with Mozzarella

Basking in the quiet of the evening, the thought of a comforting, cheesy dish like Eggplant Parmesan with Mozzarella feels like a warm embrace. This dish, with its layers of tender eggplant, rich tomato sauce, and molten mozzarella, is a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 pasture-raised eggs, lightly beaten
• 2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Season the eggplant slices with salt and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
3. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and a mix of panko breadcrumbs and Parmesan cheese in the third.
4. Dredge each eggplant slice in flour, dip in the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat and fry the breaded eggplant slices in batches until golden brown, about 3 minutes per side. Transfer to the prepared baking sheet.
6. Spread a thin layer of marinara sauce over each eggplant slice, then sprinkle with mozzarella cheese.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Let the Eggplant Parmesan rest for 5 minutes before serving to allow the layers to set.

With its crispy exterior giving way to a soft, flavorful center, this Eggplant Parmesan with Mozzarella is a dish that delights in contrasts. Serve it alongside a crisp green salad or over a bed of al dente spaghetti for a meal that feels both indulgent and comforting.

Homemade Mozzarella Sticks

Now, as the evening stretches long and the kitchen beckons, there’s something deeply comforting about crafting homemade mozzarella sticks. The process, simple yet rewarding, transforms humble ingredients into golden, crispy delights that promise to soothe the soul.

Ingredients

• 8 oz block whole milk mozzarella cheese, cut into 1/2-inch sticks
• 1 cup all-purpose flour, finely sifted
• 2 large pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs, finely ground
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Vegetable oil, for frying (enough to fill a deep skillet to 1-inch depth)
• 1/2 cup marinara sauce, warmed for serving

Instructions

1. Place the flour in a shallow dish. In another dish, combine the beaten eggs. In a third dish, mix the breadcrumbs with garlic powder, onion powder, and smoked paprika.
2. Dredge each mozzarella stick in the flour, shaking off excess. Dip into the beaten eggs, allowing any excess to drip off. Then, coat thoroughly in the breadcrumb mixture. Repeat the egg and breadcrumb steps for a double coating, ensuring a crispier finish.
3. Place the coated sticks on a baking sheet and freeze for at least 30 minutes. This step is crucial for preventing the cheese from melting too quickly during frying.
4. Heat the vegetable oil in a deep skillet over medium heat until it reaches 375°F. Use a candy thermometer for accuracy.
5. Fry the mozzarella sticks in batches, turning occasionally, until golden brown, about 30-45 seconds per side. Avoid overcrowding the skillet to maintain the oil temperature.
6. Transfer the fried sticks to a paper towel-lined plate to drain any excess oil. Serve immediately with warmed marinara sauce.

Lightly crisp on the outside with a molten, stretchy center, these mozzarella sticks are a testament to the joy of homemade snacks. For an extra touch, drizzle with truffle oil or serve alongside a spicy arrabbiata sauce to elevate the experience.

Chicken Parmesan with Mozzarella

Sometimes, the simplest dishes bring the most comfort, especially when they’re as timeless as Chicken Parmesan. This version, layered with gooey mozzarella and a crisp golden crust, feels like a warm hug on a plate, perfect for those evenings when you crave something familiar yet indulgent.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour, for dredging
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup clarified butter, for frying
• 1 cup marinara sauce, warmed
• 1 cup fresh mozzarella cheese, sliced
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for finishing the dish.
2. Combine the panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, kosher salt, and black pepper in a shallow dish, mixing thoroughly for even seasoning.
3. Dredge each chicken breast in the all-purpose flour, shaking off any excess to ensure a light coating.
4. Dip the floured chicken into the lightly beaten eggs, allowing any excess to drip off for a uniform layer.
5. Coat the chicken in the breadcrumb mixture, pressing gently to adhere the crumbs for a crispy crust.
6. Heat the clarified butter in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
7. Fry the chicken breasts for 3-4 minutes per side, or until golden brown and crispy, adjusting the heat as necessary to prevent burning.
8. Transfer the fried chicken to a baking sheet, spoon warmed marinara sauce over each piece, and top with sliced fresh mozzarella.
9. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.
10. Garnish with fresh basil leaves before serving to add a pop of color and freshness.

Beneath its golden exterior, the chicken remains tender and juicy, a perfect contrast to the crisp crust and melted mozzarella. Serve it atop a bed of al dente spaghetti or with a simple arugula salad for a meal that’s as visually appealing as it is delicious.

Broccoli and Mozzarella Stuffed Potatoes

Falling into the rhythm of the kitchen, there’s something deeply comforting about transforming simple ingredients into a meal that feels like a hug. Today, let’s embrace the humble potato, elevating it with the vibrant green of broccoli and the creamy melt of mozzarella.

Ingredients

• 4 large russet potatoes, scrubbed
• 2 cups broccoli florets, finely chopped
• 1 cup whole milk mozzarella cheese, shredded
• 1/4 cup unsalted butter, softened
• 1/2 cup heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 400°F (204°C). Prick each potato several times with a fork to allow steam to escape during baking.
2. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skins are crisp and a knife slides easily into the center.
3. While the potatoes bake, steam the broccoli florets for 3-4 minutes until bright green and tender-crisp, then immediately plunge into ice water to halt cooking. Drain well.
4. Once the potatoes are done, let them cool for 5 minutes. Slice off the top third of each potato lengthwise and carefully scoop the flesh into a bowl, leaving a 1/4-inch thick shell.
5. Add the softened butter, heavy cream, sea salt, black pepper, and nutmeg to the bowl with the potato flesh. Mash until smooth and creamy.
6. Gently fold in the steamed broccoli and half of the shredded mozzarella cheese until evenly distributed.
7. Spoon the mixture back into the potato shells, mounding it slightly. Sprinkle the remaining mozzarella cheese on top.
8. Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
9. Let the potatoes rest for 5 minutes before serving to allow the flavors to meld.

How the melted mozzarella stretches with each forkful is a delight, contrasting with the fluffy potato and the slight crunch of broccoli. Serve these alongside a crisp, green salad for a meal that balances richness with freshness.

Quiche with Mozzarella and Spinach

Zestfully, the quiet morning beckons for a dish that marries simplicity with elegance, a quiche that whispers of fresh mozzarella and tender spinach, cradled in a flaky crust.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, chilled and diced
• 4 tablespoons ice water
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 teaspoon freshly ground black pepper
• 1 cup fresh spinach, tightly packed and finely chopped
• 1 cup fresh mozzarella, diced
• 1 tablespoon clarified butter

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and sea salt.
2. Add the chilled, diced unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Trim and crimp the edges.
7. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, and freshly ground black pepper until smooth.
8. Heat clarified butter in a skillet over medium heat. Add the finely chopped spinach and sauté until just wilted, about 2 minutes.
9. Spread the sautéed spinach and diced fresh mozzarella evenly over the prepared crust.
10. Pour the egg mixture over the spinach and mozzarella. Tip: For an even bake, gently tap the pie dish on the counter to remove any air bubbles.
11. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.

Warm from the oven, the quiche presents a harmonious blend of creamy mozzarella and earthy spinach, encased in a buttery, crisp crust. Serve it with a side of arugula salad dressed in lemon vinaigrette for a refreshing contrast.

Mozzarella Cheese and Pepperoni Stromboli

Under the soft glow of the kitchen light, there’s something deeply comforting about rolling out dough, the promise of melted cheese and savory pepperoni tucked within, waiting to transform into a golden, bubbling stromboli.

Ingredients

• 1 pound pizza dough, homemade or store-bought, at room temperature
• 1 cup whole milk mozzarella cheese, freshly grated
• 1/2 cup sharp provolone cheese, freshly grated
• 1/4 cup Parmesan cheese, finely grated
• 1/2 cup pepperoni slices, thinly sliced
• 1/4 cup Italian tomato sauce, smooth and seasoned
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 large pasture-raised egg, lightly beaten with 1 tablespoon water (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the pizza dough into a 12×16-inch rectangle, ensuring an even thickness.
3. Spread the Italian tomato sauce evenly over the dough, leaving a 1-inch border around the edges.
4. Layer the mozzarella, provolone, and Parmesan cheeses over the sauce, followed by the pepperoni slices.
5. Sprinkle the garlic powder and dried oregano evenly over the filling.
6. Starting from the long side, tightly roll the dough into a log, pinching the seams to seal.
7. Transfer the stromboli to the prepared baking sheet, seam side down, and brush the top with the egg wash.
8. Using a sharp knife, make 3-4 diagonal slits on top of the stromboli to allow steam to escape.
9. Bake for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly.
10. Remove from the oven and let rest for 5 minutes before slicing.

Each slice reveals a spiral of gooey cheese and pepperoni, the crust crisp yet tender. Serve with a side of warmed tomato sauce for dipping, or enjoy as is, the flavors melding together in every bite.

Cheesy Mozzarella Grits

Lately, I’ve found myself drawn to the comforting embrace of cheesy mozzarella grits, a dish that whispers of home and heart with every creamy, indulgent bite. It’s a simple pleasure, yet one that feels profoundly satisfying, especially on quiet mornings or slow evenings.

Ingredients

• 1 cup stone-ground grits
• 4 cups whole milk
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup mozzarella cheese, freshly grated
• 2 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. In a medium saucepan, bring 4 cups of whole milk to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
2. Gradually whisk in 1 cup of stone-ground grits, ensuring no lumps form, then reduce the heat to low.
3. Cover the saucepan and let the grits cook for 25 minutes, stirring every 5 minutes to achieve a smooth consistency.
4. Remove the saucepan from heat and stir in 2 tbsp of unsalted butter until fully melted and incorporated.
5. Fold in 1 cup of sharp cheddar cheese and 1/2 cup of mozzarella cheese, stirring until the cheeses are completely melted and the grits are creamy.
6. Season the grits with 1/2 tsp of sea salt, 1/4 tsp of freshly ground black pepper, and 1/4 tsp of smoked paprika, adjusting the seasoning as needed.
7. Let the grits stand for 5 minutes off the heat to thicken slightly before serving.

Zesty and rich, these cheesy mozzarella grits boast a velvety texture that’s both comforting and luxurious. Serve them topped with a poached egg for a decadent breakfast or alongside grilled shrimp for a Southern-inspired dinner.

Tomato Mozzarella and Avocado Salad

Evening light filters through the kitchen window as I ponder the simplicity and elegance of combining just a few quality ingredients to create something truly refreshing. This salad, with its vibrant colors and textures, feels like a quiet celebration of summer’s bounty.

Ingredients

• 2 large heirloom tomatoes, sliced into 1/4-inch rounds
• 8 oz fresh mozzarella cheese, sliced into 1/4-inch rounds
• 1 ripe Hass avocado, sliced into 1/4-inch wedges
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Arrange the tomato and mozzarella slices alternately on a large serving platter, overlapping slightly for visual appeal.
2. Nestle the avocado wedges among the tomato and mozzarella slices, ensuring even distribution.
3. Drizzle the olive oil evenly over the arranged ingredients, aiming for a light coating on each slice.
4. Repeat the drizzling process with the balsamic glaze, creating a decorative pattern if desired.
5. Sprinkle the flaky sea salt and freshly cracked black pepper over the top, adjusting quantities to suit personal preference.
6. Garnish with torn basil leaves, scattering them across the salad for a pop of color and aroma.
7. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld.

Refreshingly crisp with a creamy contrast, this salad offers a delightful interplay of textures and flavors. Serve it alongside crusty artisanal bread to soak up the vibrant dressing, or as a light starter to a leisurely summer meal.

Baked Mozzarella Chicken Tenders

Comfort comes in many forms, and today, it arrives as a tray of golden, cheese-crusted chicken tenders, their aroma promising a simple yet deeply satisfying meal. These baked mozzarella chicken tenders are a testament to the joy found in uncomplicated dishes, where each bite delivers a crisp exterior giving way to tender, juicy chicken beneath.

Ingredients

• 1 lb free-range chicken tenders
• 1 cup panko breadcrumbs
• 1/2 cup freshly grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine panko breadcrumbs, mozzarella, Parmesan, garlic powder, smoked paprika, sea salt, and black pepper.
3. In another shallow dish, whisk together the lightly beaten eggs and Dijon mustard until fully incorporated.
4. Dip each chicken tender first into the egg mixture, allowing excess to drip off, then coat thoroughly with the breadcrumb mixture.
5. Place the coated tenders on the prepared baking sheet, ensuring they are not touching, and drizzle lightly with extra virgin olive oil.
6. Bake for 15-20 minutes, or until the tenders are golden brown and the internal temperature reaches 165°F (74°C).
7. Let the tenders rest for 5 minutes before serving to allow the juices to redistribute.

Perfectly crisp on the outside and succulent within, these tenders pair wonderfully with a bright aioli or a simple side of roasted vegetables. The melted mozzarella creates a delicate stringiness with each pull, a playful texture that delights both the young and the young at heart.

Cheesy Mozzarella and Sausage Pasta Bake

Amidst the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that promises warmth and richness in every bite. This cheesy mozzarella and sausage pasta bake is a testament to the joy of simple ingredients coming together to create something truly special.

Ingredients

• 1 pound of Italian sausage, casings removed
• 12 ounces of penne pasta
• 2 cups of whole milk mozzarella cheese, shredded
• 1 cup of heavy cream
• 2 tablespoons of unsalted butter
• 2 cloves of garlic, minced
• 1 teaspoon of dried oregano
• 1/2 teaspoon of crushed red pepper flakes
• 1/4 cup of grated Parmesan cheese
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large pot of salted boiling water, cook the penne pasta until al dente, about 10 minutes, then drain and set aside.
3. While the pasta cooks, heat a large skillet over medium heat and add the Italian sausage. Cook, breaking it apart with a spoon, until browned and no longer pink, about 5 minutes.
4. Add the unsalted butter and minced garlic to the skillet with the sausage, sautéing until the garlic is fragrant, about 1 minute.
5. Stir in the heavy cream, dried oregano, and crushed red pepper flakes, bringing the mixture to a simmer. Let it cook for 2 minutes to thicken slightly.
6. Combine the cooked penne, sausage mixture, and 1 cup of the shredded mozzarella cheese in the prepared baking dish, tossing to coat evenly.
7. Sprinkle the remaining mozzarella and grated Parmesan cheese over the top.
8. Bake in the preheated oven until the cheese is bubbly and golden, about 20 minutes.
9. Let the pasta bake rest for 5 minutes before serving to allow the sauce to set.

Creamy with a hint of spice, this pasta bake offers a delightful contrast between the tender pasta and the crispy, cheesy top layer. Serve it alongside a crisp green salad for a meal that feels both indulgent and balanced.

Conclusion

Brimming with cheesy goodness, our roundup of 22 delicious recipes with shredded mozzarella is your ticket to easy, flavorful meals. Whether you’re craving pizza, pasta, or something in between, there’s a dish here to satisfy. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.