Mozzarella's Perfect Pasta Partners: Cheesy Twists

Mozzarella is a popular cheese to use in pasta dishes, and it can be combined with other cheeses to create a range of flavours and textures. For instance, mozzarella can be mixed with ricotta to create a lazy unbaked ziti, or with cheddar and provolone to add extra flavour to a penne pasta bake. Mozzarella can also be used in baked dishes, such as a baked spaghetti with layers of mozzarella, or a baked ziti. When adding mozzarella to pasta, it is generally recommended to add it at the end, when the pasta is still hot, so that the cheese melts slightly and combines with the sauce.

Mozzarella Macaroni and Cheese

Ingredients

• 2 cups uncooked elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon grated or very finely chopped garlic
• 2 cups shredded mozzarella cheese (8 oz)
• 1/4 cup chopped fresh basil leaves
• Milk
• Salt

Method

• Cook and drain the macaroni as directed on the package.
• In a 10-inch skillet, melt the butter over medium heat. Using a whisk, stir in the flour, salt, and garlic. Cook for 2 to 3 minutes, stirring constantly, until the mixture is lightly golden and smells nutty.
• Add milk to the skillet and continue to beat with the whisk, scraping the bottom of the skillet until the mixture boils and thickens.
• Remove the skillet from the heat and add the cheese and basil. Stir with a whisk until smooth.
• Stir in the drained macaroni.
• Serve with additional basil leaves if desired.

Tips

• For extra flavour, you can add a tablespoon of butter to the drained pasta along with Italian seasoning, garlic salt, pepper, and grated Parmesan cheese.
• If you want to add meat to your dish, consider browning some ground beef or Italian sausage and adding it to the sauce.
• For a chunkier sauce, use diced tomatoes instead of crushed tomatoes.

Tomato-Basil Pasta with Mozzarella

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped (1/2 cup)
• 4 cloves garlic, finely chopped
• 1 can (28 oz) organic whole peeled tomatoes, undrained, cut up
• 1/4 cup chopped fresh basil leaves
• 3 cups uncooked rigatoni, penne or ziti pasta (8 oz)
• 8 oz fresh mozzarella cheese, cut into 1/2-inch cubes
• 1/4 cup pine nuts, toasted

Method

• In a 12-inch skillet, heat oil over medium heat.
• Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until the onion is crisp-tender.
• Stir in tomatoes. Heat to boiling.
• Reduce heat; simmer uncovered for 20 to 25 minutes, stirring occasionally, until thickened.
• Stir in basil.
• Meanwhile, cook and drain pasta as directed on the box.
• Stir pasta into the sauce. Cook until thoroughly heated.
• Into a large serving bowl, pour pasta and sauce.
• Gently stir in cheese and pine nuts.

Tips

• This recipe is perfect for those who love pasta and quick and easy dinners.
• It is important to let the noodles cool for a few minutes before adding the mozzarella to ensure it softens and does not completely melt.
• This recipe can be adapted to include other ingredients such as mushrooms, spinach, salami, onion, celery, and red wine.

Baked Ziti with Mozzarella

Ingredients

• 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
• 3/4 cup freshly grated Parmesan
• 1/2 teaspoon freshly ground black pepper
• Pinch of crushed red pepper
• 2 tablespoons extra-virgin olive oil
• 1 pound of Italian sausages, sweet, spicy, or a mix of both, casing removed
• 1/4 medium onion, diced (about 3 tablespoons)
• 3 cloves garlic, chopped
• One 28-ounce can of whole peeled tomatoes in puree, roughly chopped
• Kosher salt, to taste
• 1 (16-ounce) package ziti pasta
• 24 ounces ricotta cheese
• 1 pound shredded mozzarella cheese
• 1 (32-ounce) jar of spaghetti sauce

Method

Preheat your oven to 400°F (200°C) and place a rack in the center. Bring a large pot of water to a boil, adding salt generously, and cook the ziti until al dente (tender but still slightly firm). Drain the pasta and set aside.

In a medium saucepan, heat the olive oil over medium-high heat. Add the Italian sausages, cooking until they begin to brown, about 3 minutes. Put in the onion and garlic, stirring occasionally, until lightly browned, which should take about another 3 minutes. Then, add the tomatoes and bring to a boil. Lower the heat and let the mixture simmer, covered, for 10 minutes.

Remove from heat and discard any remaining herb sprigs. Add 2 teaspoons of salt and season with pepper. You can use this sauce immediately, or store it covered in the refrigerator for up to 3 days or freeze it for up to 2 months.

In a large bowl, toss the cooked ziti with the tomato sauce, cubed mozzarella, half the Parmesan, black pepper, and crushed red pepper. Transfer this mixture to a baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining Parmesan.

Bake for about 30 minutes, or until lightly browned and hot. Serve immediately.

Tips

This classic Italian-American recipe is a combination of ziti, tomato sauce, and gooey, melted cheese. It's a complete dish on its own, but it goes well with light salads, vegetables, or garlic bread.

To make the perfect baked ziti, don't skimp on the sauce. The pasta absorbs a lot of it during baking, so add extra tomato sauce if it looks dry.

Use fresh mozzarella for the best results. It melts beautifully, creating a creamy, stretchy, and gooey texture, and its rich, milky flavor pairs well with the acidic tomato sauce.

If you don't have ziti on hand, you can use rigatoni instead. Ziti is thinner and longer than rigatoni, and it's smooth, whereas rigatoni has ridges to help the sauce cling to the pasta. However, both work well in this dish.

While ricotta is a traditional ingredient in baked ziti, you can skip it and use a combination of mozzarella and Parmesan for a cheesier, gooier, and less creamy texture.

To make your ziti even heartier, you can add ground beef, cubed chicken, or vegetables like mushrooms or zucchini.

You can make baked ziti ahead of time and store it in the refrigerator or freezer. When reheating, use a little extra sauce to prevent it from drying out.

Mozzarella with ricotta in tomato sauce

Mozzarella and ricotta are two cheeses that work well together in pasta dishes. Here is a recipe for a delicious and simple pasta dish that combines these two cheeses in a tomato sauce:

Ingredients:

• 1 pound dried pasta (such as farfalle or penne)
• 2 tablespoons butter, softened
• Crushed red pepper (optional)
• 2 1/2 cups fresh tomato sauce, warm
• 8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
• 9 ounces ricotta cheese
• Basil leaves, for garnish
• Salt to taste

Method:

Start by cooking the pasta in a large pot of well-salted water, ensuring it remains al dente. Drain the pasta and set it aside.

In a wide, deep skillet, melt the butter over medium heat. Add the drained pasta to the pan and season with salt and crushed red pepper, if using. Gradually add the tomato sauce and stir to coat the pasta, using just enough sauce to lightly coat the pasta.

Transfer the pasta to a warm serving bowl and dot the top with spoonfuls of ricotta. Sprinkle lightly with basil and garnish with a few torn basil leaves.

Variations:

You can also make a baked version of this dish. Preheat your oven to 350 degrees Fahrenheit. Lightly brush individual casseroles or a baking dish with olive oil. Spoon in the tomato sauce, adding crushed red pepper flakes for a spicy kick. Crack eggs into the dishes and evenly cover with a mix of diced and shredded mozzarella and ricotta. Bake for about 15 minutes for individual portions or 30-40 minutes for a larger dish.

For a heartier meal, you can add cooked chicken, spinach, or Italian sausage to the baked version.

Mozzarella with Parmesan

Mozzarella and Parmesan: A Match Made in Heaven

Mozzarella and Parmesan are a classic combination in Italian cuisine, and for good reason. Both cheeses have distinct flavours and textures that complement each other perfectly. In pasta dishes, they can be used to create a range of delicious and indulgent meals.

The Characteristics of Mozzarella and Parmesan

Mozzarella is a soft, white cheese with a high moisture content, which gives it a stretchy, stringy texture when melted. It has a mild, milky flavour that is slightly salty. Parmesan, on the other hand, is a hard, aged cheese with a strong, sharp flavour. It has a lower moisture content, resulting in a crumbly texture that can be finely grated.

Why They Work Well Together

The combination of mozzarella and Parmesan creates a delightful contrast in both taste and texture. The mildness of mozzarella balances out the sharpness of Parmesan, resulting in a more nuanced flavour profile. The stretchy, stringy quality of melted mozzarella also pairs well with the crumbly texture of Parmesan, adding a satisfyingly chewy element to dishes.

Recipe Ideas

Baked Ziti

A baked pasta dish, such as ziti, can be elevated by the addition of both mozzarella and Parmesan. The recipe typically includes other ingredients such as Italian sausage, garlic, and olive oil. The cheeses are mixed with the cooked pasta and baked until melted and golden.

Creamy Tomato Pasta

A creamy tomato pasta dish can be taken to the next level by incorporating both mozzarella and Parmesan. The recipe usually includes onion, garlic, crushed tomatoes, heavy cream, and fresh basil. The cheeses are added towards the end, creating a rich and indulgent sauce.

Mozzarella Alfredo

While traditional Alfredo sauce is made with Parmesan, substituting it with mozzarella can be a delicious alternative. Mozzarella Alfredo has a creamy texture and a more subtle flavour compared to its Parmesan counterpart. The recipe typically includes garlic, butter, and cream, and can be served with grilled shrimp or chicken.

Macaroni and Cheese

Macaroni and cheese can be elevated by using a combination of mozzarella and Parmesan. The recipe involves creating a sauce by melting butter, adding flour and garlic, and then stirring in milk. Shredded mozzarella is added to the sauce, along with basil, and mixed with cooked macaroni.

Frequently asked questions