How To Put Mozzarella On Pasta

Tomato-Basil Pasta with Fresh Mozzarella

This pasta is distinguished from the competition by the use of fragrant fresh basil, fresh mozzarella, and the sweet flavor of organic tomatoes.

Ingredients

• 4 cloves garlic, finely chopped
• 1 can (28 oz) Muir GlenTM organic whole peeled tomatoes, undrained, sliced up
• 1 tablespoon olive oil
• 1 big onion, diced (1/2 cup)
• 4 cloves garlic, finely chopped quarter-cup chopped fresh basil leaves
• Three cups uncooked rigatoni, penne, or ziti pasta (per eight-ounce serving)
• Eight-ounce cubes fresh mozzarella cheese (cut into 1/2-inch cubes)
• Quarter-cup pine nuts (toasted)

Steps

• 1Heat the oil in a 12-inch skillet over medium heat until shimmering. Cook, turning regularly, for 3 to 4 minutes, or until the onion is crisp-tender, until the garlic is fragrant. Add in the tomatoes and mix well. Bring the water to a boil. Reduce the heat to low and cook, uncovered, for 20 to 25 minutes, stirring periodically, until the sauce has thickened. 2In the meantime, cook and drain the pasta according to package directions
• 3stir the pasta into the sauce. Continue to cook until the food is well warm. Pasta and sauce should be combined in a large serving basin. Gently fold in the cheese and pine nuts until well combined.

Tips from the Betty Crocker Kitchens

• Tip 1Pine nuts are obtained from the pine cones of a variety of pine trees, and they are a type of nut. In this meal, they give a wonderful crunch along with a subtle taste.

Nutrition

640 calories, 24 grams of total fat, 26 grams of protein, 79 grams of total carbohydrate, and 9 grams of sugar

Nutrition Facts

Calories640 Calories from Fat220 calories The total fat content is 24 g37 percent. Saturated fat10g52 percent of total fat Trans Fat0g is an abbreviation for Trans Fat0g. 50% of the population has high cholesterol (50 mg/dL). Sodium is 820mg/34% of the total. Potassium590mg17% of the body’s total potassium Carbohydrates (total): 79g26 percent Dietary Fiber (g32 percent)8g32 percent Sugars9g Protein26g Vitamin A15 percent 15 percent Vitamin A15 percent Vitamin C is 15 percent of the daily recommended intake.

Iron accounts about 30% of the total.

Exchanges:

3 1/2 cup starch; 0 fruit; 1 1/2 cup other carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 1 vegetable; 0 very lean meat; 0 lean meat; 2 high-fat meat; 1 fat; 3 1/2 cup starch; 0 fruit; 1 1/2 cup other carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 3 1/2 cup other carbohydrate; 3 1/2 cup starch; 0 fruit; In this table, the percent daily values (%DV) are calculated on the basis of a 2,000 calorie diet. Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Pasta with fresh tomato sauce and mozzarella

This dish for pasta with fresh tomato sauce and mozzarella is my final hurrah for the tomatoes of the summer season. Recently, I’ve been experimenting with different pasta dishes in an attempt to find a recipe that would be the most delicious way to use up all of the summer tomatoes. I’ve finally discovered the simplest and most delicious way to use up all of those summer tomatoes! The most difficult difficulty I’ve encountered while cooking fresh tomato sauce is that there is too much tomato liquid left over after the tomatoes have been sliced.

1. Also, cooking the tomatoes down into tomato puree kind of defeats the purpose of using fresh, summer tomatoes, don’t you think?
2. I considered filtering out the tomato juice, but it seemed like a waste of time and effort.
3. It’s adapted from a recipe by Michael Ruhlman.
4. After that, sauté some garlic in a little olive oil and pour in the tomato liquid (not the tomatoes) to the pan.
5. Finally, combine the cooked pasta with the tomato juice/butter sauce, then add the diced tomatoes, a bit fresh basil, and a sprinkling of fresh mozzarella, and you’re finished.
6. A handful of points to consider: I reduced the amount of salt, garlic, and butter used in the dish from the original.
7. This dish may be made with any type of pasta that you choose.
8. Because my tomatoes were really ripe, I just used a small amount of salt on them, which resulted in a significant amount of juice being produced with only 1/2 teaspoon of salt used.
9. It’s likely that salted butter will be sufficient.
10. You want the tomatoes to be the star of this meal, and they should be.
11. You want to have everything prepared ahead of time so that you can simply add each ingredient at the appropriate moment and not feel pressured.

Make sure to visit Food52, which is a fantastic resource that contains many delicious recipes. The following recipe was adapted from Michael Ruhlman’s website. Thank you very much, Michael, for this wonderful recipe! Print Fresh tomatoes and mozzarella are used in this simple summer pasta meal.

• In all, it will take you 22 minutes to prepare and cook the dish. It will serve 2 to 41 people.

• 2 cups of dry pasta — I used penne for this recipe
• 1 vegetable bouillon cube
• 3 big tomatoes or 6 medium tomatoes – approximately 2 to 2 1/2 cups 1 1/2 cups chopped tomatoes
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 6 cloves minced garlic
• 2 ounces fresh mozzarella
• 3 tablespoons butter
• 6 twists of black pepper from a pepper mill
• 1 big bunch of basil – approximately 15 leaves – minced
• 1 large handful of basil – about 15 leaves – minced

1. Tomatoes should be diced into a medium size. Toss the chopped tomatoes with 1/2 teaspoon salt and half of the minced basil before serving. Stir everything together and set it aside while you prepare the remaining ingredients and bring the water to a boil. Prepare a big saucepan of water by bringing it to a boil. Toss in the spaghetti and bouillon cubes. Prepare the pasta according to the package directions. Preparing the sauce: While the pasta is boiling, heat a large sauté pan over medium heat until hot. Add the olive oil to the pan and mix well. Following that, add the minced garlic and cook, stirring constantly, for 30 seconds. Don’t let it catch fire
2. Strain the tomatoes over a sauté pan using a fine mesh strainer, allowing the tomato liquid to drain straight into the pan. All of the tomato liquid should be added to the garlic that’s been cooking in the sauté pan. Remove the tomatoes from the pan and simmer the tomato juice for a minute or two over medium high heat, stirring constantly, until the tomato liquid thickens somewhat. When the pasta is finished, drain it and set it aside
3. . To the tomato juice/garlic combination in the sauté pan, add 3 tablespoons of butter at a time. As the butter melts, stir or swirl the pan to ensure that it is well incorporated into the sauce. Once all of the butter has melted, remove the pan from the heat and stir in the cooked pasta to the sauce in the sauté pan until everything is well combined. Toss everything together
4. Stir in the tomatoes and black pepper until everything is well-combined. Transfer the noodles to a large mixing basin. Stir in the rest of the basil and the chopped mozzarella until everything is well-combined. Prepare the spaghetti and serve it to your guests.

Pasta with Tomatoes and Mozzarella

• This was so simple and delicious! Fresh basil and tomatoes from my neighbor’s garden, Italian macaroni and pearl mozzarella, plus grated garlic were all included in this recipe. The only modification I made was to use half olive oil and half pesto instead of half and half.

• Yum! Summer condensed into a single serving. I pushed the garlic cloves into the bowl and poured a little lemon juice into it. When the components are excellent, keeping things simple is the best option.

• As-is, it’s a really decent product that can be easily customized. I reduced the amount of oil I used by half and still had more than enough flavor. This is something I will definitely make again

• In the same vein as Babe22, I’ve been doing this for at least two decades. It’s like summer on a platter, in my opinion. When it comes to cooking, excellent ingredients are key, and this is one of the first meals I make when fresh, locally produced tomatoes are available. The genuine garlic was included in the recipe on which mine was based. These days, I grate it and let everything to marinade for as long as possible before serving.

• This dish is bursting with flavor while being amazingly easy! This is something I’ll be creating a lot of

• The pasta with tomatoes and brie from the Silver Palate cookbook is the undisputed king of all tomato-olive oil-garlic-cheese-basil no-cook pasta sauces, and it’s easy to see why. It’s worth a shot! This is a good dish, though, and I’m more likely to make it because I have mozzarella in the fridge far more often than I have brie (which is less common). The advice about adding garlic and storing the cheese in the freezer came from reviewers, and we appreciate them.

• Mmbarkerr
• Bethesda, MD
• 7/20/2016

• The fresh mozzarella is diced and frozen for at least 10 or 15 minutes, as advised by Cook’s Illustrated, in order to prepare a dish comparable to this. The boiling spaghetti gently softens and heats the chopped cheese, but the bits remain distinct and evenly spread throughout. It’s time to say goodbye to gooey globs of cheese.

• I agree with the other reviewers’ points of view. DO NOT THROW AWAY YOUR GARLIC. Crush or chop the garlic and add it to the sauce, along with some shallots, chives, or green onions, if desired, to taste. In addition, lemon juice and/or lemon zest can be used. When adding the heated pasta, place the fresh mozzarella pieces in the freezer for 10 minutes before mixing
• This will avoid the mozzarella pieces from sticking together.

• This is something I’ve been doing for decades. A garlic clove, on the other hand, is never thrown out
• In this case, I add it to the pasta water, scoop it out before the pasta is drained, cut it finely, and combine it with some butter- or olive oil-toasted breadcrumbs to sprinkle on top of the meal.

• This was not a pasta salad, as one of the reviewers mischaracterized it. If you think it needs additional flavor, you can always add extra fresh basil and chopped garlic. I understand that garlic is a question of personal preference. The following should appear on the ingredient list: garlic (as much you like) I would never dream of rubbing something with garlic and then tossing away the clove
• It would be considered a sin in my family.

• In order to avoid clumping, I normally add the mozzarella right at the end after mixing the spaghetti with the tomato sauce. Otherwise, the mozzarella clumps. If there are simply the two of us, I divide the mozzarella among the separate bowls and serve them that way. As a result, I may reheat the leftovers and re-add the mozzarella at the conclusion of the process.

• My pasta salad would benefit from a greater amount of garlic essence. However, to achieve a sweet flavor without the bitterness, I marinate entire garlic cloves in the tomatoes, oil, and basil for an hour or two before combining the pasta salad ingredients. Before combining and serving, remove the entire cloves from the mixture. In my pasta salad, I like to include some lovely fiery (jalapeno) and sweet (red) peppers.

• This was a cinch to make – the preparation consists primarily of mixing a few things in a dish and boiling some pasta – and it was surprisingly tasty. It could have used a bit more taste, in my opinion. Next time, I’ll mince the garlic and season with additional salt and pepper to taste.

• I had to use heirloom tomatoes since they were so delicious! I used pearl mozzarella balls instead of the regular mozzarella balls, and I used half as much oil as the recipe asked for.

tomato and melting mozzarella linguine — eat the right stuff

For me, it hasn’t been a very healthy week — I’ve been sick with multiple illnesses, one after another, and am still feeling a little exhausted and run down. Food has been a low priority on my list of priorities, but this spaghetti dish was very delicious! A handful of mozzarella cubes are mixed into a flavorful tomato sauce with plenty of garlic, basil, and a dash of chilli right before serving, and the dish is complete. Before you know it, you’re twisting strands of mozzarella around your fork as well as spinning strands of linguine around your fork.

Due to the fact that it was so excellent, I’d want to share it with Ruth immediately following a feast for this week’s round of presto pasta evenings.

As you’re waiting, heat the olive oil and gently sauté the garlic and chilli until they begin to soften and the scent of them can be detected.

season with salt and pepper to taste While you’re draining the pasta, add the basil and mozzarella to the tomato sauce, but don’t mix them until they’re completely combined.

Mozzarella Baked Spaghetti

There have been various viruses that have plagued me one after another this week, and I’m still feeling exhausted and run down as the week draws to a close. Even though eating hasn’t been high on my priority list lately, this spaghetti meal was a welcome change. A handful of mozzarella cubes are mixed into a flavorful tomato sauce with plenty of garlic, basil, and a dash of chilli right before serving, and the dish is completed. The cheese gently melts into the sauce, and before you know it, you’re spinning mozzarella strands around your fork, as well as winding linguine around it.

I’d want to share it with Ruth immediately upon a feast for this week’s round of presto pasta evenings because it was so amazing.

As you’re waiting, heat the olive oil and gently fry the garlic and chilli until they begin to soften and the scent of their cooking can be detected.

flavor according to personal preference if necessary Pour in the basil and mozzarella to the tomato sauce as the pasta is draining.

Do not mix until the basil and mozzarella have incorporated into the sauce. Make a fast stir after you have finished plating the pasta and are ready to add the sauce on top so that the mozzarella does not melt too much before you can start eating it.

Makes

a total of 8 servings This delicious and simple baked spaghetti dish comes together quickly and will be enjoyed by everyone at your table. Dinner is completed with the addition of a salad and breadsticks. Debbie Rabe of Mahtomedi, Minnesota sent this in.

Ingredients

• 1 package (8 ounces) uncooked spaghetti, cut into thirds
• 1 large egg
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/2 pound ground beef
• 1/2 pound bulk Italian sausage
• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 jar (14 ounces) Bertolli Traditional Marinara Sauce
• 1 can (8 ounces) tomato sauce
• 1 to 2 cups shredded part-skim mozzarella cheese
• 1 to 2 cups shredded part-skim

Directions

1. Preheat the oven to 350 degrees. Cook the spaghetti according to the package directions
2. In the meantime, whisk together the egg, milk, and salt in a large mixing basin. Drain the spaghetti and add it to the egg mixture, tossing to coat. Transfer to a 13×9-inch baking dish that has been buttered
3. Cook the beef, sausage, onion, and green pepper in a large pan over medium heat, stirring occasionally, until the meat is no longer pink
4. Drain. Combine the spaghetti sauce and tomato sauce in a large mixing bowl. Spread the sauce over the spaghetti mixture and bake for 20 minutes, uncovered. Cheese should be sprinkled on top. Bake for another 10 minutes, or until the cheese is melted. Allow for a 10-minute resting period before cutting. Option to freeze: Allow spaghetti to cool fully before tossing with the egg mixture. Transfer to a baking dish and cover with plastic wrap before refrigerating. In the meantime, make the meat sauce and set it aside to cool fully before spooning it over the spaghetti mixture. Unbaked casserole should be wrapped and frozen. To use, defrost slightly in the refrigerator overnight before using. Remove the baking sheet from the refrigerator 30 minutes before it is to be baked. Preheat the oven to 350 degrees. Bake according to package directions, extending baking time as required to ensure complete heating and a thermometer inserted in the middle registers 165°.

• Cooking Tips that have been tested
• Using lean ground beef instead of meat that is 80 percent lean reduces the calorie count per 4-ounce serving of beef by 45 calories per serving. In addition, lean ground beef has 29 percent less saturated fat than regular ground beef
• Buying cheese in blocks rather than already shredded is typically less expensive. Purchase huge quantities of cheddar, Monterey Jack, and mozzarella, and then shred it yourself in a food processor per the instructions on the package. Keeping the shredded cheese in the freezer will ensure that you always have it on hand when you need it. Try these 40 other fork-twirling delicious spaghetti recipes:

Nutrition Facts

1 serving has 286 calories, 11 grams of fat (5 grams of saturated fat), 65 milligrams of cholesterol, 718 milligrams of sodium, 29 grams of carbohydrates (6 grams of sugars, 2 grams of fiber), and 17 grams of protein.

Spaghetti With Meat Sauce and Mozzarella Recipe

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Directions

• Step 1: Cook the pasta according to the package directions
• Drain and return it to the pot. Step 2: Combine the remaining ingredients in a large mixing bowl. Meanwhile, heat the oil in a large pan over medium-high heat, stirring constantly, until shimmering. Combine the onion, garlic, and 12 teaspoons each of salt and pepper in a large mixing bowl. Allow 3 to 5 minutes, stirring periodically, until the onion begins to soften
• Remove from heat. In a third step, add the meat and cook, breaking it up with a spoon, until it is browned, 3 to 5 minutes. Step 4: Cook, stirring constantly, for 30 seconds after adding the tomato paste. Cook, stirring periodically, until the tomatoes are beginning to soften, 5 to 7 minutes more (you may need to add up to 14 cup water if the pan is dry). Step 5: Toss the spaghetti with the meat mixture, bocconcini, and basil until everything is well combined.

Nutrition Facts

Per serving: 677 calories; 24 grams of fat (10 grams of saturated fat); 84 milligrams of cholesterol; 606 milligrams of sodium; 38 grams of protein; 78 grams of carbs (8 grams of sugars); 7 grams of fiber; 5 milligrams of iron; 302 milligrams of calcium

r/cookingforbeginners – Can I add mozzarella in spaghetti

I was wondering whether I could put cheese on top of my spaghetti? Also, if yes, how and when should it be done? Do I put it in with the spaghetti when it’s cooking so that it melts with the pasta? Alternatively, you might melt the cheese first and then add it afterwards. To make a comment, you must first log in or create an account. 1st grade Place it on top of the spaghetti after it has been plated; make sure it is still hot before doing so; and don’t use a large slice; instead, shred it. If you want to be lazy, you can toss in some ricotta with the tomato sauce and call it a “unbaked ziti.” level 2I like how you emphasize that it shouldn’t just be a piece of pizza.

• You need to cut it into little pieces and toss them in one at a time; otherwise, it will revert back into a large cheese ball when you pour the dressing into the bowl.
• Level 1 is unquestionably towards the finish.
• Before you add the sauce, you almost have to prepare a butter noodle.
• Purging purists will advise against doing this since the butter sauce will cause the other sauce to slide off the plate.
• level 2Flava flav, anyone?
• If it’s all right with you.
• Lots of people simply put it on at the end, but I prefer to mix the cheese in with the sauce while it’s heating up on the burner sometimes.

Interesting tidbit: 1 to 2 cups of the pasta water should be set aside and added to the sauce to make it more flavorful.

level 2 1st level: Prepare cooked spaghetti.

15 to 20 minutes in the oven level 2This, in my opinion, is the only appropriate method of incorporating mozzarella into spaghetti.

level 2I was come here to make a recommendation for baked ziti.

And it’s quite simple to create.

Fresh mozzarella, ripped apart into little pieces by hand (like a genuine Italian), on the first level.

If you don’t have a grater, you may just cut paper thin slices or extremely little parts on top of the grater to make it look like this.

In this situation, combining the pasta and cheese will yield superior results.

Level 1: You can use whatever type of cheese you choose to top your spaghetti or any other type of pasta dish.

As you toss the pasta, the cheese will slowly melt due to the heat generated by the pasta.

They claim that it gives it a pizza-like flavor.

My recommendation, based on a dish I prepare on a regular basis (pasta alla norma), would be to chop the mozzarella into cubes and toss it in at the end, right after you remove the pan from the fire.

The cops will break down your door and shoot your dog if you are on level 1.

Isn’t that standard operating practice at level 2? Level 1: I’d add the cheese at the end, after you’ve drained the water out of the pan. Then put the pasta back in the pan and stir in the cheese while the pasta is still hot. Rip up pieces of cheese or grate in some grated cheese.

Baked Spaghetti and Mozzarella Recipe

217 people have given their opinions.

• 5star ratings received: 42
• 4star ratings received: 86 3star values are 56, 2star values are 28, and 1star values are 5.

This was my first time making this recipe. It’s very delicious! Member of the Martha Stewart Club This is the second time I’ve made this dish. It was a huge hit with my spouse and two little children. As with the others, I used fresh mild Italian sausage that I cooked with the tomatoes and garlic as well. It’s delicious and will undoubtedly be a hit with the crowd. This recipe is a staple in my dinner rotation since it can be prepared ahead of time and it is a wonderful dish to send to families who are in need of a home cooked meal.

• It’s simple, tasty, and quite adaptable.
• What I’m wondering is whether or not the smashed garlic should be removed before to serving.
• Using a slotted spoon, I removed six Italian sausages from their casings and cooked them in the oil before adding garlic and two quarts of canned tomatoes from the CSA.
• I’ll keep you posted on how it turns out.
• There isn’t enough depth.
• This is more of a supper that I would prepare for my son’s college mates, in my opinion.
• I believe it would be very bland if left as is.

It baffled me that the recipe called for whole tomatoes since they were already processed, so I substituted a can of chopped tomatoes and a can of crushed tomatoes.

I tossed in some quartered fresh mushrooms, hot pepper flakes, salt, and pepper to taste.

I didn’t have two cans of tomatoes on hand.

I put this fresh mix in the skillet with the oil and garlic, along with half a container of spagehtti sauce.

I topped it with cheese and smashed garlic butter croutons, which were delicious!

Member of the Martha Stewart Club This turned out fantastic.

I agree with the other reviews that grated cheese should be combined with the pasta because the mozzarella alone does not cover the full surface area.

Member of the Martha Stewart Club I’ve always questioned why the nutritional values aren’t included, and I’m not the only one.

I assume Martha isn’t bothered by anything.

Member of the Martha Stewart Club This was a fantastic dish that was also quite simple to prepare.

I combined the shredded chicken into my noodles and topped it with the fresh chicken.

The addition of fresh mozzarella on top seemed to be more authentic to me; personally, I thought it was delicious.

Member of the Martha Stewart Club This comes out lot better in person than it seems in the photograph.

It was a hit with my family.

Instead of fresh basil, I used dried basil.

To give it more flavor, I added pepper and onion.

Despite the fact that I used fresh mozzarella, it clumped together in the location where I placed it.

The concept of not fully cooking the noodles appealed to me.

Member of the Martha Stewart Club Is it just me, or does the spaghetti appear to be really dry?

Member of the Martha Stewart Club It was a hit with the grandchildren and their parents, who thought it was fantastic!

Member of the Martha Stewart Club The nutrition information for all of Martha Stewart’s dishes would be greatly appreciated, in my opinion.

Member of the Martha Stewart Club It appears to be really delicious! I can’t wait to put it together. Member of the Martha Stewart Club That doesn’t even appear to be attractive! The first thing that sprang to mind was a group of seagulls.

Caprese Pasta

This caprese pasta with tomatoes, mozzarella, and basil is the ultimate quick meal – it only requires a few simple ingredients and can be prepared in 15 minutes! My family enjoys pasta meals, and I enjoy making dinners that are quick and simple. Caprese spaghetti is a favorite in my house because of this. Spaghetti dishes such as cheeseburger pasta and taco pasta are also popular among the family. Who is looking forward to tomato season? Yes, I most certainly am! Every year, my family and I grow a garden, and the one thing I absolutely insist on having is at least a half-dozen tomato plants.

Once the tomatoes are even somewhat ripe, they beg to be eaten on a daily basis until I eventually agree to let them.

The fact that kids are excitedly eating produce means that I can’t grumble too much.

If you raise your own tomatoes or purchase them at the store, this recipe for caprese pasta is a quick and easy way to enjoy fresh tomatoes.

How Do You Make Caprese Pasta?

When I make this caprese pasta, I use angel hair pasta (also known as capellini) since it cooks in approximately 5 minutes or less and has the consistency of super thin spaghetti. A typical caprese salad’s elements are used in this pasta dish, including fresh mozzarella, extra-virgin olive oil, basil, and tomatoes, along with a bit garlic for added zing. When making this dish, make sure to let the noodles to cool for a few minutes before adding the mozzarella cheese. The mozzarella should soften, but if it gets too hot, it will entirely melt, resulting in clumpy and stringy spaghetti when served.

It will take fifteen minutes.

Sold?

All summer long, I will be making this as a meatless main course and as a quick side dish for friends and family.

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Recipes include Pizza Stuffed Shells, Chicken Alfredo Stuffed Shells, Jalapeno Popper Mac and Cheese, Stuffed Pepper Soup, Slow Cooker Kitchen Cacciatore, and Stuffed Pepper Soup with Stuffed Pepper Soup.

Quick and Easy Caprese Pasta

A basic, quick, and easy caprese pasta recipe that requires only a few simple ingredients. You may complete the recipe in 15 minutes from beginning to end. Course Dinner, Side DishCuisineItalianKeywordscaprese pasta, mozzarella spaghetti, tomato basil pesto Preparation time: 10 minutes Preparation time: 5 minutes 15 minutes is the total time allowed. Servings6servings Calories368kcal

• 12 cups angel hair pasta
• 8 cups fresh mozzarella cheese, sliced into 1/2-inch pieces
• 6 ripe tomatoes
• 12 tablespoons olive oil I used roma tomatoes that had been cored, seeded, and diced. Italian seasoning (or a mixture of dried basil, parsley, and oregano) 2 cloves garlic finely minced 6 tablespoons olive oil 1/2 cup fresh basil leaves coarsely chopped kosher salt and freshly ground black pepper to taste 2 teaspoons Italian seasoning (or a mixture of dried basil, parsley, and oregano)

• Prepare a big pot of salted water by bringing it to a boil. Cook the pasta according to the package guidelines after adding the water. In the meantime, heat the olive oil in a heavy big pan over medium heat until shimmering. Cook for about 1 minute, stirring constantly, until the garlic and Italian spice are fragrant. Add the tomatoes and cook, stirring constantly, for approximately 2 minutes, or until they are cooked through. In a separate bowl, combine the cooked pasta and the sauce. Turn off the heat and remove the skillet from the stove. Toss in the cheese and basil until everything is well-coated. Season the pasta with salt and pepper to taste once it has been cooked. Serve

368 calories|48 grams of carbohydrates|16 grams of protein|11 grams of fat|5 grams of saturated fat|29 milligrams of cholesterol|246 milligrams of sodium|452 milligrams of potassium|3 grams of fiber|5 grams of sugar|1385 international units (IU) of vitamin A|17.5 milligrams of vitamin C|220 milligrams of calcium|1.3 milligrams of iron

Creamy Tomato Pasta

This article may have been sponsored, and it may also include affiliate connections to third-party websites. If you require further information, please read mydisclosure policy for more information. This smooth, silky, and creamy Tomato Pasta is perfect for those chilly days and nights when you want something warm and comforting. Furthermore, the one-pot recipe reduces the amount of mess. Pasta that has been freshly cooked is mixed in a sauce that has double the amount of tomatoes. A generous amount of butter, heavy cream, Parmesan cheese, and fresh mozzarella are used to create a rich sauce that includes tomato paste and crushed tomatoes.

1. This is going to be your go-to pasta meal from now on!
2. Despite the fact that this dish is done in less than 30 minutes, I can’t wait to get my hands on a bowl of Creamy Tomato Pasta.
3. This is one of them.
4. My excitement is building as I prepare this one-pot meal for you!

gather the ingredients for Creamy Tomato Pasta

The majority of the components for this pantry dish are generally on hand in my kitchen. A quick trip to the grocery store is in order for me to pick up some fresh mozzarella and basil (I’m having trouble keeping a basil plant alive, any suggestions?) It’s time to go to work in the kitchen!

• Penne or your preferred noodle form
• Salted butter
• Onion
• Garlic
• Tomato paste
• Crushed tomatoes
• Kosher salt
• Red pepper flakes
• Heavy cream
• Parmesan cheese
• Fresh mozzarella
• Fresh basil
• Toss well to combine ingredients.

Approximately 10 minutes after boiling the pasta (reserving a cup of the starchy pasta water), the silky smooth tomato sauce is ready to serve. Sauté a large number of finely chopped onions in a considerable amount of butter until translucent. The onions should be transparent and tender, not crunchy. There’s also some minced garlic thrown in since, after all, every pasta meal needs garlic, right?! With tomato paste and crushed tomatoes, you may get twice the tomato flavor. Season with kosher salt and red pepper flakes– the heat from the crushed peppers is one of my favorite parts of this dish.

In a large mixing bowl, combine the rich and thick heavy cream, grated sharp and salty Parmesan cheese, and a generous amount of fresh slivered basil.

Lastly, what is my secret to making the creamy tomato pasta extremely silky and smooth?

Take some fresh mozzarella and stuff it in there, and by a few I mean a lot.

chef tips for making creamy tomato sauce from scratch?

Simple tips to keep in mind so that your time in the kitchen runs more smoothly.

• Bring a large pot of water to a boil for the pasta (approximately 5 to 6 quarts). The pasta should be swimming in water or it will get mushy and sticky
• Save aside roughly a cup of the pasta boiling water for later use. When it comes to preparing pasta sauces, this is like liquid gold. Sauces are made extra smooth thanks to the starchy water. This method may also be used to thin down a too-thick sauce without compromising the flavor
• Avoid rinsing the pasta with water after draining it after cooking. Not only will this help to chill the pasta, but it will also help to reduce the starchiness. The pasta should be rinsed to prevent the sauce from adhering to it
• Heavy cream produces the richest and creamiest sauce. In a pinch, whipped cream or half-and-half can be substituted
• Nevertheless, Creamy Tomato Pasta is best served immediately after it is prepared. Any leftovers, on the other hand, can be reheated. Placing one serving of pasta in a microwave-safe bowl is a good idea. Pour in some heavy cream, water, or chicken stock to taste. Cover loosely with aluminum foil and reheat on 60 percent power for 30 seconds at a time. Stir the spaghetti to loosen it up and smother it with the excellent sauce. Also, please note that these are the exact same heating instructions that I provide to my personal chef clients when I prepare this meal for them.

What can you stir into your creamy tomato pasta?

Cooked bits of Italian sausage, either sweet or spicy in flavor. Chicken roasted in the oven. In order to make the meal even more delicious, cooked lobster flesh, scallops, crab, or shrimp can be added. To make it a bit more nutritious, add in some sautéed spinach, mushrooms, broccoli, or zucchini before serving. Artichoke hearts, olives, tuna, and capers from a can are also delicious when drained. In the event that you prepare this warm and creamy tomato pasta dish, I would much appreciate hearing from you.

I will try my best to respond to all of my readers’ remarks.

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Pasta that has been freshly cooked is mixed in a sauce that has double the amount of tomatoes. A generous amount of butter, heavy cream, Parmesan cheese, and fresh mozzarella are used to create a rich sauce that includes tomato paste and crushed tomatoes. Fresh basil, both sweet and spicy, in ample quantities. This is going to be your go-to pasta meal from now on!

• 1/2 teaspoonkosher salt plus more salt to season pasta water
• 4 tablespoons salted butter
• 1 1/2 cups chopped onion
• 4 big garlic cloves, minced
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can crushed tomatoes
• 1/2 teaspoon red pepper flake
• 3/4 cup heavy cream 3/4 cup grated Parmesan cheese, with a little more for garnish
• Fresh basil, finely sliced (plus more for serving)
• 1 pound fresh mozzarella, divided into bite-sized pieces
• 1/2 cup thinly sliced fresh basil plus more for serving

1. Prepare a big saucepan of water by bringing it to a boil. Season with kosher salt and toss in the spaghetti. Cook according to the directions on the package. Do not rinse the vegetables with water after draining them
2. Butter should be melted in a separate saucepan over medium heat
3. When the butter has melted and begun to froth, add the onion and a pinch of kosher salt and cook until the onion is translucent. Sauté for 3 to 4 minutes, or until the onions are tender and transparent, depending on your preference. Ideally, you do not want them to turn brown. Add the garlic and cook for 30 seconds, stirring constantly. Stir in the tomato paste and cook for 1 minute until fragrant. Combine the smashed tomatoes, 1 1/2 teaspoons kosher salt, and the red pepper flakes in a large mixing bowl. Cook the sauce for 5 minutes on a low heat. Combine the heavy cream, Parmesan cheese, and basil in a large mixing bowl. Toss in the cooked penne and the sauce until everything is well-coordinated. Make the sauce extra smooth by adding some of the pasta water that has been saved (I use approximately 3/4 cup). Add in the fresh mozzarella and mix well. Season with more Parmesan cheese and basil before serving in big bowls.

Notes

• Bring a large pot of water to a boil for the pasta (approximately 5 to 6 quarts). In order for the pasta to cook properly, it must be swimming in water
• Otherwise, it would get mushy and sticky. Keep roughly a cup of the pasta-cooking water aside for later. When it comes to preparing pasta sauces, this is like liquid gold. Sauces are made extra smooth thanks to the starchy water. This method may also be used to thin down a too-thick sauce without compromising the flavor
• Avoid rinsing the pasta with water after draining it after cooking. Not only will this help to chill the pasta, but it will also help to reduce the starchiness. It is important to use heavy cream while making tomato sauce since it makes the sauce the richest and creamiest. In a pinch, whipped cream or half-and-half can be substituted for the cream. Creamy Tomato Pasta is best served immediately after it is prepared. Any leftovers, on the other hand, can be reheated. Placing one serving of pasta in a microwave-safe bowl is a good idea. Pour in some heavy cream, water, or chicken stock to taste. Cover loosely with aluminum foil and reheat on 60 percent power for 30 seconds at a time. Stir the pasta to release it and coat it with the excellent sauce, then set it aside.

• To make the pasta, boil a large amount of water (about 5 or 6 quarts). To avoid mushy and sticky pasta during cooking, you should make sure that the pasta is swimming in water. The pasta boiling water should be saved (approximately a cup). When creating spaghetti sauces, this is like liquid gold. Sauces are made extra smooth thanks to the starchy water used in the recipe. If a sauce is overly thick, it may be thinned with a little water without diluting the flavor
• Do not rinse the pasta with water after you drain it. In addition to bringing down the temperature of the pasta, this will also eliminate the starchiness from it. The creamy sauce will prevent the sauce from adhering to the pasta
• Heavy cream is used to achieve the richest and creamiest tomato sauce possible. Whipping cream or half-and-half can be used as a replacement in a hurry. Pasta with Creamy Tomato Sauce is best served immediately after it is prepared. You can, however, reheat any leftovers. Using a microwave-safe bowl, place a portion of spaghetti. Combine with heavy cream, water, or chicken stock to make a creamy sauce. Reheat on 60 percent power for 30 seconds at a time, covering lightly. Stir the pasta to release it and coat it with the excellent sauce, then serve.

Nutrition

• Size of serving: 1/6 of the dish
• Calories: 656, sugar: 3.2 g, sodium: 1252 mg, fat: 34.1 g, saturated fat: 21.3 g, unsaturated fat: 0 g, trans fat: 0 g
• Carbohydrate: 49.8 g, fiber: 1.5 g, protein: 28.3 grams
• Cholesterol: 186 milligrams

Keywords:creamy tomato pasta, one-pot pasta, meal ideas, simple pasta dish, easy pasta recipe

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It is possible that this content contains affiliate links. For more information, please see our privacy statement. Served in a single delicious bowl and bursting with the best flavors of summer, this Roasted Tomato Fresh Mozzarella Pasta is perfect for lunch or dinner and always receives rave reviews from guests. When I think of summer, I think of this delicious Roasted Tomato Fresh Mozzarella Pasta, and I think of it as a shouting “summer!” Suitable for any type of warm-weather gathering, it is guaranteed to be the first dish to disappear at picnics, potlucks, and family dinners.

• What I learned from the text message I received a few hours later is probably all I need to tell you about this incredible recipe.
• Chris and Scott, please!
• The flavors are absolutely incredible, as well as fresh and delicious!
• I love you, and your insanely happy neighbors next door are the best.” As a result, I’ll keep it brief today and let the photographs do the majority of the talking.
• Then there’s Ditalini, one of our favorite types of pasta because it’s so colorful and pretty!
• When translated, ditalini means “thimbles in miniature.” It’s an excellent choice for this salad because the tiny tubes readily absorb the wonderful flavors of the roasted tomatoes.
• Is there anything more satisfying?
• A sprinkling of fresh basil is the icing on the cake and the finishing touch.

There are tomatoes and mozzarella on the menu as well as basil, lots of basil! Put this Roasted Tomato Fresh Mozzarella Pasta on your menu as soon as possible, before the summer season passes you by. You’ll be ecstatic that you did it in the end!

Café Tips for making this Roasted Tomato Fresh Mozzarella Pasta

• It’s OK to use any little tubular pasta if you can’t locate Ditalini or want to use something you already have on hand. You could even use macaroni, however it would be less visually appealing. The Herb of Garlic Roasted tomatoes can be prepared up to a day ahead of time. Take care while transferring them to a storage container since you want to preserve as much of their original shape and texture as possible for the pasta salad. Make sure they’re at room temperature or slightly heated in the microwave before adding them to the salad
• I prefer the little fresh balls of fresh mozzarella that can be found at many major supermarkets. In most cases, they are packaged in a tiny container and are suspended in brine or oil solution. You may also cut bigger balls of mozzarella into bite-size pieces, or log mozzarella into bite-size bits. The corn in this pasta salad is very barely cooked, allowing it to retain its crisp and freshness throughout. All you want to see is the color deepen from a bright yellow to a deeper yellow
• Nothing more. In addition to serving as a side dish for chicken, fish, or anything else you grill, this Roasted Tomato Fresh Mozzarella Pasta may be transformed into a whole dinner by adding rotisserie chicken or thinly sliced Italian sausages such as s0pressata, salami, or even pepperoni

Inspirational quote for the day: “Show me your ways, Lord, and show me your pathways.” Guide me in your truth and educate me, for you are God, my Savior, and my hope is placed in you every moment of the day. Psalm 25:4–5 (KJV) We’re getting our inspiration from the following music: The Road to the Red Sea Servings:8 Calories:423kcal

• 3tablespoonsextra virgin olive oildivided
• 14cupfinely chopped fresh basil
• 1teaspoonkosher salt
• Freshly ground black pepperto taste
• 1poundditalini pasta
• 4 ears fresh corn
• 12ounces fresh mozzarella
• 3tablespoonsextra virgin olive oildivided

1. Bring a medium-sized saucepan of water to a boil on the stovetop. Pasta and 1 tablespoon salt should be added at the same time. Continue to cook pasta for 8-10 minutes or until al dente (if you’re using a different variety of pasta, follow the recommendations on the package)
2. Let water to come to a boil. Reserving 1 cup of the pasta water, drain the pasta thoroughly and toss with 1 tablespoon extra virgin olive oil, stirring to evenly coat the pasta with the oil. (It will stay moist until you are ready to blend it with the other ingredients.) Keep corn in a big microwave-safe basin with 1 tablespoon of water while the pasta is cooking
3. While the pasta is cooking, make the sauce. Prepare by covering the bowl with a plate and cooking on high for 5 minutes in the microwave. Remove corn from microwave, gently remove the plate to allow for ventilation, and allow corn to cool until it is safe to handle before cutting kernels off cobs. Cover with plastic wrap and set aside
4. After allowing the pasta to cool for 20 minutes (this will prevent the cheese from melting too quickly), combine it with approximately 2/3 of the tomatoes (save the rest) in a medium-large mixing bowl (being sure to scrape off all of the excellent oil and herbs from the pan)
5. Add the corn, fresh mozzarella, remaining olive oil, salt, and pepper, as well as 14 cup of the pasta water, and toss to combine. Stir carefully to mix, adding additional pasta water if necessary to loosen the sauce a little. Add the remaining half of the basil and gently whisk one more time. Finish by sprinkling the leftover tomatoes and basil on top. Preparation: Warm slightly (1-2 minutes) in the microwave prior to serving, or serve at room temperature

More thorough instructions and advice may be found in the Café Tips section of this site. The Garlic and Herb Roasted Tomatoes are not included in the nutritional facts because they are optional. Calories423kcalFat16g 7 g of saturated fat Cholesterol34mg Sodium568mg Potassium280mg Carbohydrates52g Fiber3gSugar5g Protein18g Vitamin A372 percent (ascorbic acid) Calcium227 percent Vitamin C3 percent Vitamin D3 percent 1% of the total amount of iron This recipe was first published in August 2016 and has since been updated.

Hot Caprese Pasta

Hot Caprese Pasta is a Creamy Italian Pasta meal made with fresh tomatoes, melted fresh mozzarella, and spaghetti that is quick and easy to prepare. Pasta Recipe that may be made at any time of day.

Hot Caprese Pasta

Today I’m going to share with you a recipe for a Quick and Easy Summer Pasta. I simply happened to cook it with Spaghetti since it is my favorite Pasta and I like to sneak it into dishes whenever I get the opportunity. A short ridgy pasta is preferred by the Italian because it keeps the sauce better, whereas pasta without ridges is just slimy, according to him. Summer in Italy is synonymous with Gelato, delectableFresh Veggie Pasta Salads, refreshingCold Rice Salads, and, of course, everything Caprese, which includes everything from theClassic Caprese Salad to aPizza Caprese and, of course, this Creamy Caprese Pasta.

How to make a Hot Caprese Pasta:

• Cook the pasta until al dente in a large saucepan of boiling salted water
• Drain. Fry the onion, garlic, spices, and tomatoes in a large frying pan over medium heat until tender and lightly browned
• Set aside. Place cooked pasta, a little pasta water, and mozzarella in a large mixing bowl
• Gently toss until the mozzarella is beginning to melt
• If preferred, garnish with freshly grated Parmesan Cheese.

Cook the pasta till al dente in a big pot of boiling salted water. Fry the onion, garlic, spices, and tomatoes in a large frying pan over medium heat until tender and gently browned; set aside. Add the cooked pasta, a little pasta water, and the mozzarella, and gently toss until the mozzarella begins to melt; serve immediately. Sprinkle with freshly grated Parmesan Cheese, if preferred.

What is the best Pasta to use for this Creamy Caprese?

The fact is that this meal would work with whatever type of pasta you choose. Short pasta like spaghetti or rigatoni would work well, as would long pasta like lasagna or linguine. You make the call.

What are the ingredients in Caprese Pasta?

Made with the typical Caprese ingredients of fresh tomatoes, fresh basil, and mozzarella, this dish is sure to please. But while still hot, mix everything together until the mozzarella is just beginning to melt, then sprinkle with some freshly grated Parmesan Cheese, if desired.

What is the origin of the Caprese Salad?

The tale goes that a patriotic mason who adored the colors of the Italian flag in his sandwich was a huge hit with his fellow masons. Which, of course, consisted of basil, tomatoes, and mozzarella, which he placed into a soft loaf of bread to enjoy during his lunch break at the office. The Caprese Salad, on the other hand, appears to have been originated in the 1920s, according to the evidence.

The meal initially appeared on the menu of the Quisisana Hotel in Capri, where it made its debut. So if you’re looking for a different take on the classic Caprese, why not try this Hot Caprese Pasta instead? Please let me know your thoughts. Cheers to a good meal!

Hot Caprese Pasta

Among the most renowned legends is that of a patriotic mason who loved to decorate his sandwiches with the colors of the Italian national flag. The ingredients were, of course, basil, tomatoes, and mozzarella, which he sandwiched between two soft slices of bread for his lunch break. The Caprese Salad, on the other hand, appears to have been created in the 1920s, according to historical data. When the Quisisana Hotel in Capri opened its doors, the dish made its debut on the menu. So, if you’re looking for a different take on the classic Caprese, why not try this Hot Caprese Pasta?

It’s time to become hungry.

• Cooked pasta (250 grams)
• 3 tablespoons olive oil
• 1 tablespoon chopped onion
• 1 clove minced garlic
• 2 1/2 cups cooked pasta (250 grams)
• Halved cherry or grape tomatoes
• 1/4 teaspoon salt
• 5 more or less fresh basil leaves
• 1/2 – 1 teaspoon oregano
• Hot pepper flakes to taste
• 7 ounces fresh mozzarella cubed (200 grams)
• 14-16 cherry or grape tomatoes

• Cook pasta (short or long) till al dente in a large pot of boiling salted water until al dente. Fry the onion, garlic, spices, and tomatoes in a large frying pan over medium heat until tender and lightly browned
• Set aside. Combine cooked pasta with 1/2 ladle of pasta water and mozzarella in a large mixing bowl over medium heat for 1-2 minutes, or until mozzarella begins to melt, stirring gently the entire time. You may top with freshly grated Parmesan Cheese if you like, too. Serve as soon as possible. Enjoy

212 kcal|25 g carbohydrates|4 g protein|11 g fat (1 g saturated fat)|149 mg sodium |173 mg potassium|2 g fiber|2 g sugar |520 IU vitamin A|8.4 mg vitamin C|11 mg calcium|1.2 mg iron|221 kcal|25 g carbs|4 g protein|11 g fat|1 g saturated fat The most recent revision was made on May 25, 2017.

Pasta with Tomatoes and Mozzarella Recipe

A tomato-and-mozzarella-topped pasta dish

Recipe Summary test

Preparation time: 5 minutes cook time: 15 minutestotal time: 20 minutes This recipe makes 4 servings. Information on NutritionAdvertisement

Ingredients

• 1 pound bow-tie pasta
• 1 pint cherry tomatoes, each sliced in half
• 12 cup pesto (made)
• 8 ounces fresh mozzarella, chopped into pieces
• 14 cup extra-virgin olive oil Season with salt and pepper
• Add 12 cup chopped fresh basil and 14 cup grated Parmesan.

Directions

• Step 1: Prepare the pasta according to package guidelines, cooking it for one minute less than recommended. Drain the noodles and put it back in the saucepan. Combine the tomatoes, pesto, mozzarella, and olive oil in a large mixing bowl. Season with salt and freshly ground pepper. Advertisement
• Step 2
• Combine thoroughly, cover, and put away until cheese has begun to melt, approximately two minutes. Add the basil and Parmesan and mix well. Serve as soon as possible

Nutrition Facts

Per serving: 742 calories; 30 grams of fat (11 grams of saturated fat); 30 grams of protein; 88 grams of carbs (5 grams of fiber); 50 milligrams of cholesterol; 750 milligrams of sodium

Vegetable Pasta with Mozzarella

When you’re craving a supper that’s both soothing and packed with nutritious vegetables, my vegetable spaghetti is a fantastic dish to make for yourself. This veggie pasta recipe is made with a spicy tomato sauce that is overflowing with zucchini, mushrooms, spinach, onions, and garlic. The dish is finished with an ooey-gooey mozzarella topping that is just tempting!

A Hearty Pasta with a Veggie-Full Twist

As a huge fan of vegetables, I’m constantly on the lookout for excellent ways to integrate more of them into my meals. Despite the fact that my husband and I are not vegetarians, we are striving to reduce our meat intake wherever feasible, as do many other individuals. In this case, it serves as an excellent motivation to develop foods for us that are fully gratifying, absolutely inviting & cozy, and overflowing with incredible taste and texture. Let me introduce you to my scrumptious veggie spaghetti with mozzarella, a delightful vegetarian “pleasure.” This hot and bubbly pasta recipe has quickly become our new favorite vegetarian pasta, and I came up with it in between the holidays when we were searching for something easy, packed with vegetables, and a bit “cleaner.” We ended up eating the entire pan over the course of a few days (I had originally planned on freezing a piece of this recipe, but that didn’t happen!

), and, to be honest, we could have definitely eaten it for a few more days.

A zesty tomato sauce is mixed with a ton of sautéed zucchini, mushrooms, spinach, onions, garlic and herbs before being combined with pasta and baked until the cheese is gooey and melted.

My Quick and Easy Vegetable Pasta Recipe

What I really like about this spaghetti dish is that it is both quick and simple to put together. It just calls for a handful of straightforward ingredients, but wow, do they carry a flavorful punch! For the sauce, I start by sauteing the majority of vegetables in olive oil with aromatics like onions, garlic, and dry herbs before adding a combination of high-quality crushed tomatoes and diced tomatoes to the pan to enable the flavors to combine and deepen. The sauce just has to simmer for a short period of time, around 15 to 20 minutes, which is fantastic.

To finish, just top the veggie spaghetti with luscious, creamy mozzarella cheese and bake until golden. Here’s a sneak peak at my recipe for veggie spaghetti with mozzarella cheese: (or justjump to the full recipe.)

1. To create the sauce, I give my zucchini a very brief sear in the pan as to not overcook it, then remove it from the pan
2. Next goes in the chopped onion till it gets slightly yellow and softened, followed by my sliced mushrooms, and then the rest of my aromatic components
3. I then add my tomato products and let the sauce simmer for 15-20 minutes before adding my sautéed zucchini, spinach, and fresh herbs at the end to finish off the dish. Meanwhile, I cook my pasta according to package directions, drain, and keep warm
4. I then add the pasta directly into my sauce and gently fold everything together to combine, and either keep it in the pan (if oven safe), or spoon it into a baking dish and top with mozzarella and bake for a few minutes until the mozzarella is melted and bubbly
5. I then serve immediately.

Recipe

Submitted by Ingrid Beer This vegetable pasta dish is the epitome of nutritious comfort food, bursting with a zesty, veggie-filled sauce and topped with melting mozzarella cheese on top! Category:Entree Cuisine:Italian-American Servings: 6 Nutritional Information: 484 calories per serving Time required for preparation: 25 minutes Preparation time: 40 minutes 1 hour and 5 minutes is the total time. Ingredients:

• Salted and ground black pepper
• 1 big zucchini (or 2 small), chopped into semi-circles (about 2 cups worth)
• Olive oil
• 1 large onion, diced 2 cups organic crushed tomatoes
• 1 (14.5 ounces) can diced tomatoes with juices
• 8 ounces shiitake mushrooms (or button mushrooms), sliced 14 cup dry white wine (optional)
• 8 cloves garlic, pressed through a garlic press
• Pinch red pepper flakes
• 1 tablespoon Italian seasoning
• 2 tablespoons tomato paste
• 1 (28 ounce) can organic crushed tomatoes
• 1 (14.5 ounce) can diced tomatoes with juices
• 10 ounces uncooked corkscrew pasta (or other type of pasta of your choosing)
• 112 cups shredded, whole milk mozzarella cheese
• 4-5 fresh basil leaves, for decoration. One cup baby spinach (tightly packed), coarsely chopped. One tablespoon minced parsley.

Preparation:

1. Make a start by gathering and preparing all of your components according to their respective ingredient lists so that they are organized and ready for use. For the zucchini, heat about 3 12 – 4 quarts of olive oil in a large, deep Dutch oven (approximately 3 12 – 4 quarts) or other large, deep, heavy-bottom pan over medium-high heat, and add in your sliced zucchini along with a couple of pinches of salt and pepper
2. Cook for a couple of minutes, or until it is slightly golden but still crisp. Take the zucchini out of the pan and set it aside to cool. Continue to cook the onion in the pan for a few minutes after adding a little more oil (about 2 tablespoons), seasoning it with a few pinches of salt and black pepper, and then remove from the heat. Once the onion is translucent, put in the sliced mushrooms and leave them to cook for a few minutes longer, until they are golden and softened. Alternatively, pour in the white wine and allow it to decrease for 15 to 30 seconds before serving. Stir in the garlic, red pepper flakes, and Italian seasoning until the garlic is fragrant, approximately 30 seconds to 1 minute
3. Then remove from heat. Combine the tomato paste and the crushed and diced tomatoes with their juices in a small bowl for a few seconds to integrate
4. Then add a couple more pinches of salt and pepper to taste before serving. Pour in the wine and bring the sauce to a gentle boil
5. Cover with a lid and allow it to simmer for approximately 15-20 minutes. While the sauce is simmering, prepare your pasta according to package directions, drain, and set aside to keep warm. Preheat the oven to 350 degrees. Once the sauce has simmered for 15-20 minutes, remove it from the heat and toss in the sautéed zucchini, along with the chopped spinach and parsley, just until the spinach wilts into the sauce, just until the sauce is smooth. To determine whether extra salt and pepper are required, taste the dish. Combine the cooked pasta and the sauce in a large mixing bowl. Serve immediately. (Alternatively, pour the sauce to the cooked pasta and toss to mix, if this is more convenient.)
6. If you are using an oven-safe pan or pot, leave the pasta in the pan and sprinkle the mozzarella over the top before baking for 10 minutes, or until the cheese is melted and bubbly. A second option is to transfer the mixture to an oven-safe baking dish and top it with mozzarella cheese before baking it for 10 minutes, or until the cheese is completely melted. Finally, before serving, garnish the veggie spaghetti with a few fresh basil leaves that have been torn up and sprinkled on top as a garnish

TipsTidbits for my Vegetable Pasta with Mozzarella:

• Please feel free to substitute your favorite vegetables: I personally enjoy the fairly basic combination of vegetables asked for in my ingredient list, but feel free to get creative! A fantastic dish for using up the vegetables in your vegetable drawer, this one is sure to please. Please feel free to substitute sliced green beans, asparagus, or yellow squash for the ones specified in the recipe, even if it is just a part of the total amount asked for. Choose your preferred pasta shape from the list below: Corkscrew or fusilli pasta are the best options for this veggie pasta dish. I appreciate the form of it, as well as the way the sauce is applied to each twist. Feel free to substitute penne, rotini, rigatoni, or any other variety of pasta that will provide body and structure to the dish. Alternatively, For the finest meltability, use whole milk mozzarella: While you may absolutely use part-skim mozzarella for baked pasta dishes, I prefer using shredded whole milk mozzarella for the best results. It melts exceptionally well, resulting in pleasing “stringy” effects, and the flavor is creamy and full-bodied. If you want, you may use a four-cheese mix in place of the cheddar. Preparing this dish ahead of time will save you time: In order to prepare this veggie pasta dish ahead of time and have it ready to bake and serve when you are, simply prepare the sauce and cook the pasta separately and store them in separate containers in the refrigerator. Then, when you’re ready to dine, reheat the sauce and mix it with the pasta before topping it with cheese and baking it.

Do you like to see more mouthwatering pasta recipes? Check out theseLasagna Roll Ups, thisBaked Ziti, thisSpaghetti Bolognese, thisSpinach Lasagna, and thisPenne Pasta with Spinach Cream Sauce for some delicious ideas. Following her graduation with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, California, Ingrid went on to get her Culinary Arts degree the following year. She has had the pleasure and luxury of serving as Executive Chef for two drug misuse treatment centers in Malibu, California, as well as a personal chef for a number of private individuals.

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