What’s the first thing that comes to mind when you hear mozzarella recipes?
I’m sure your brain goes straight to pizza and pasta, right? I’m right there with you, and this list has plenty of each.
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Mozzarella is so versatile, and there are so many incredible recipes that don’t include heavy pasta or bread.
From Caprese salads and crustless spinach quiche to super simple sheet-pan chicken and delicate little tarts, this is one fabulous cheese!
I’ve pulled together 30 incredible mozzarella recipes, and each is as good as the last!
Whether you’re using the fresh stuff or even just string cheese, there are loads here to choose from.
Let’s dig in.
1. Barilla Lasagna Recipe
Lasagna is such a comfort food, and I make it quite often during the colder months.
There’s just something about that layered mix of pasta, meat, and stringy mozzarella cheese that I can’t ever resist.
For this recipe, you’ll use whatever marinara sauce you prefer – that might be from a jar, or maybe you have a go-to recipe your family just loves!
Then instead of a creamy sauce, you’ll mix up some drained ricotta, mozzarella, parmigiano-reggiano, and eggs.
This will bake, set beautifully in the oven, and let you cut it nice and clean.
Isn’t garlic bread just the best side dish around?
I’ve never put it out and had leftovers, and it’s always the first thing I order when we eat out.
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It’s kind of crazy, really, because it’s so insanely easy to make at home.
You’ll just need a decent loaf of bread and lots of garlic butter!
I like mine with plenty of cheese, so go for a mix of something strong (like a mature cheddar), along with the creamy mozzarella.
These are so good; you can easily serve them as the main course!
It’s easier to use tomato slices for this. That way, they won’t topple over when you move the tray.
I like to go for something big and ripe, but you could always use cherry tomatoes and simply make it in a baking dish.
There’s nothing better than a platter full of juicy tomato slices, fresh chunks of mozzarella, and plenty of zesty balsamic.
This dish is especially effective when you stack everything up and add in basil leaves for a lovely fresh color contrast.
If you have ever had pasta in Italy, you’ll know that they don’t over-saturate it with sauce.
Instead, they like to use fresh ingredients and let the pasta shine.
Using fresh tomatoes instead of a heavy sauce will keep your pasta light and allow those sweet and tangy flavors to come together just right.
I like to use a medley of cherry tomatoes, so you get a lovely sweetness and plenty of gorgeous colors.
This fantastic little dish would work as a simple starter or as a side to some juicy roasted chicken.
As much as I love a Caprese salad, when it’s cold out, I like to reach for something warm.
This dish will do just that!
Once the shallots, garlic, and thyme are tender and fragrant, simply stir through the tomatoes and mozzarella for a simple but delicious meal.
Not only does mozzarella melt beautifully, but it looks terrific when it bubbles and turns golden.
In this dish, you’ll heat crushed tomatoes with softened onions and garlic, along with Italian seasoning, red pepper flakes, basil, and pesto, for a quick but powerful tomato sauce.
This is great over pasta or with a side of crunchy roasted potatoes.
This egg bake (or crustless quiche) is a filling and tasty start to the day.
You’ll need quite a lot of spinach, which needs to be softened before mixing in.
If you want to use frozen, be sure to thaw it out fully and drain well.
Adding green onions will give you a great flavor along with the spinach, but you could always add in some extras if you wanted to.
Red peppers would be a great option!
Quesadillas are the ultimate lazy snack. Just throw some cheese in a tortilla and maybe some leftover chicken, and it’s ready to go.
This recipe includes pizza sauce and pepperoni, which are such a classic combination!
These are great for those late-nite cravings or when you want pizza but are trying to cut back on the carbs.
Speaking of cutting carbs: you have to try this gluten-free, veggie-loaded pizza casserole.
The crust is a mix of shredded (well-drained) zucchini, eggs, mozzarella, cheddar, and parmesan cheese.
It’s colorful, healthy, and holds up well to the topping without falling apart.
Keep it vegetarian and load the top with olives, tomatoes, and peppers, or make it a meat feast with salami, chicken, and lots of bacon.
I could probably live off sandwiches and would happily have them for lunch and dinner every day.
But sometimes, the bread gets to be a little too much.
These wraps are light, healthy, and so easy to put together. Feel free to use bread if you prefer!
But these are especially tasty if you use sun-dried tomato tortillas!
We marinate our meats to infuse them with flavor, but cheese? Oh, yes!
First, you’ll blend the olive oil with garlic, herbs, red pepper flakes, and salt.
If you can, let it sit a while so the flavors can really infuse the oil.
To be honest, this is an excellent oil for dipping or drizzling over chicken!
But when you add in the cheese, it’s something so special!
Did you know you can make crunchy mozzarella sticks with string cheese?
I know you have some in the fridge right now, and I’m willing to bet you have breadcrumbs in the pantry.
So, what are you waiting for?
For the best results, you have to freeze these babies before you fry them. It’s the key to getting them perfect!
If you’re like and have a borderline addiction to chips, you’ll know it’s not always easy to give them up.
If you’re looking to cut carbs and maybe try keto, these are the perfect alternative!
They’re also ridiculously easy!
Start by adding little piles of mozzarella to your lined baking sheet, and then add on your extras.
Garlic powder, basil, and chopped pepperoni will give you that pizza flavor.
As they bake, the cheese will melt before it starts to crisp up beautifully. Let them cool and enjoy!
Put those processed cheese slices away because this is the only grilled cheese sandwich you’ll ever need again!
Homemade walnut pesto on thick slices of sourdough with fresh tomatoes and melted mozzarella – I know you’re drooling!
If you’ve ever made pesto before, you’ll know that pine nuts can be a touch expensive.
Walnuts are a fabulous alternative and bring so much lovely buttery flavor to the mix.
Sheet-pan meals are amazing when you’re looking for something fast but delicious.
They’re so easy to make and super hands-off, so they’re perfect for a busy weeknight.
Cherry tomatoes are the best choice for this, and if you can find a colorful medley, this dish is going to look stunning!
The best part is, everything bakes together, and when it’s done, the tomatoes will be blistered and juicy and the chicken will be tender and covered in gooey mozzarella.
I adore stuffed shells! They just look so incredible lined up in your baking dish, bubbling with cheese.
This recipe uses ricotta, parmesan, and mozzarella cheeses for a creamy and decadent bite.
Remember to drain the ricotta so you don’t end up with watery pasta, and feel free to add some meat in there if you want!
You could easily top it off with bacon bits or even mix sausage meat into the sauce.
I love pizza in all of its many forms, and white pizza is just as appealing to me as anything else.
It might have something to do with the heavenly mix of garlic, herbs, ricotta, and mozzarella.
I also like to top mine with some red onion slices and prosciutto if I have it.
Summer is basically here, and that means it’s BBQ season! And no good BBQ is complete without a generous selection of pasta salads.
Now, I love a creamy mayo based salad as much as you, but it’s nice to have variety.
This tomato and mozzarella salad is super light, tangy, and such a nice change from the heavier creamy kinds of pasta you usually see.
It’s safe to say that if this is on the menu, I’ll be ordering it. We all know it’s delicious and impossible to resist!
And it’s so easy to make! Just blend cream cheese and sour cream with cooked spinach, garlic, parmesan and mozzarella cheese.
Again, please be sure to drain the spinach if you use frozen. That stuff is so full of water and it will ruin your dip.
This dish is hearty, flavorful, gluten-free, and bursting with veggies! What more could you ask for?
This would make a fabulous vegetarian option, and if you use this veggie-loaded sauce, it’s gonna be incredibly healthy.
Since zucchini is so watery, I highly recommend either grilling your slices first, or salting them in a bowl to draw out the excess liquid.
It only takes a few minutes and will make all the difference.
Homemade pizza doesn’t always mean making dough (and a mess!).
Sometimes, it’s just grabbing whatever bread you have and adding your toppings.
French bread is a fabulous choice because it’s thick and crunchy but nice and tender inside. It will also hold extra toppings – so go crazy!
It’s funny how using real tomatoes instead of pizza sauce turns this into a perfectly acceptable breakfast!
The only downside here is that you need to roast your tomatoes first, so they become sweet and extra juicy.
But it’s so worth it when you take that first bite.
Alternatively, you could also try frying them on the stovetop with a bit of garlic and oil.
It will be faster, but you need to keep an eye on them and keep them moving.
Fries with cheese and gravy are not a new thing, and you’ll see them all over under plenty of different names. You’ve had poutine, right?
These are so great and so naughty. They’re messy, salty, and just the perfect snack when you need something bad.
Our friends up north like to use cheese curds, but I find a blend of cheddar, Gruyère, and mozzarella is the best!
You get so much added flavor, and amazing cheese pulls!
Spaghetti pie is such a weird and wonderful creation. Who knew we’ve been eating spaghetti wrong all this time?
You’ll need to make up your spaghetti like normal, but then it gets mixed with eggs and parmesan. This will help it set as the crust.
For the filling, you can really do whatever you like here. If you thought that white pizza sounded good, give it a try!
Or keep it classic and use marinara and lots of cheese!
Let’s be honest: quinoa might be packed with protein, but it’s not the tastiest grain!
That’s why I like to load mine up with delicious extras!
This would be the perfect recipe to use some of those marinated mozzarella balls!
It would impart so much fantastic flavor and double as a dressing, so you’ll save more time.
There’s so much to love about these tarts, and I highly recommend you give them a try.
If pastry is your nemesis – I feel you! It’s not the easiest thing to make, and it can get messy!
Save your sanity and just use the frozen ready-made stuff.
Where you want to focus is on the filling.
This recipe has lots of caramelized red onions under the tomato and mozzarella for a tangy flavor contrast.
These little bites are the perfect little alternative to mozzarella sticks.
They’re like popcorn chicken and so great to serve as a light appetizer.
Again, those marinated cheese balls would be perfect in this!
But you could always just chop up your string cheese into bite-sized pieces, too.
Here’s another delightful carb-free way to enjoy pizza!
Hot dips are the perfect party snack, and you can serve them with everything from crusty bread to crunchy veggies.
The base for this is cream cheese, making it super rich and creamy.
For the best results, start with very soft cream cheese, or blend it a little before you add it to the baking dish.
Over this, you’ll sprinkle mozzarella and parmesan cheese before layering some delicious pizza sauce.
All you’ll need for these scrumptious sliders is five ingredients and 10 minutes of your time.
You can make these so fast; just cut your rolls as one, like their one big loaf.
Fill it like you would a sandwich, and then let your guests pull them apart when they’re hot.
I love the combination of pesto and chicken with the gooey mozzarella, but this sun-dried tomato pesto is out of this world!
Maybe make half and half, so you’ll get the best of both worlds.
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Can you freeze mozzarella cheese? Blocks of mozzarella or shredded mozzarella are fine to freeze, though they tend to have a crumbly texture after freezing. Just avoid freezing fresh mozzarella, as its high water content has a likelihood of forming ice crystals.
What accompaniments should I serve with mozzarella cheese? Fresh seasonal produce makes a great match for mozzarella. You can never go wrong with veggies like heirloom tomatoes, roasted peppers, or even grilled zucchini. Just serve everything alongside a lightly toasted baguette and your choice of olive oil.
Generally, vacuum-sealed containers of unopened, refrigerated fresh mozzarella will last up to four to six weeks from the date of manufacture, assuming that it's salted. You should also check the use-by date on the package. Once opened, it should be refrigerated and used within four to seven days.
As fresh mozzarella has a high moisture content, it doesn't melt well. “Aged” mozzarella, also known as regular mozzarella, has better meltability as it is not as moist as fresh mozzarella. So, if you have bought low-fat mozzarella or high-moisture mozzarella, don't expect it to melt well.
Mozzarella is relatively low in fat and calories. This makes it a healthier cheese option compared to others. Mozzarella contains probiotics such as the bacteria Lactobacillus casei and Lactobacillus fermentum.
Once you open it, fresh mozzarella or burrata will keep refrigerated for five days. Same goes for shredded mozzarella, despite whatever date is stamped on the package. Loaf mozzarella has a 21-day refrigerator shelf life once opened, and smoked mozzarella will keep for 28 days, according to Strange.
Properly stored, fresh mozzarella cheese will maintain best quality for about 6 months, but will remain safe beyond that time. The freezer time shown is for best quality only - fresh mozzarella cheese that has been kept constantly frozen at 0°F will keep safe indefinitely.
What we're calling “regular' mozzarella is actually just a low moisture version of this cheese. It is made from souring fresh mozzarella for a longer period of time and drying it out. It is because of its lower moisture count that fresh mozzarella tastes saltier than its fresh counterpart.
If you make fresh mozzarella or buy pre-packaged mozzarella from the grocery store, store it in the refrigerator. Store the mozzarella in an airtight container, immersed in cold water or olive oil for up to five days.
When presented with mouth-watering fresh mozzarella, many Italians don't hesitate to eat it with their bare hands. Fresh mozzarella is delicious just as it is, or with a bit of salt and pepper, basil or fresh marjoram or oregano, and topped off with a good extra virgin olive oil.
Our favorite choice is a classic marinara or pizza sauce for dipping these crispy-on-the-out-side, melty-on-the-inside sticks. You can serve the marinara sauce cold for a contrast, or heat it up on the stove top or in the microwave if you prefer. But I also love these with ranch dressing.
Fresh mozzarella is the perfect cheese to use on pizzas. You can throw away the store bought shredded cheese, and start using this traditional cheese beloved by Italians worldwide. Not only will your pizzas taste good, but your homemade pizzas will look amazing too!
Given that mozzarella can be used in so many ways when it is cooked, it poses the question of whether you can also eat it raw? You can mozzarella raw and it is perfectly safe to do so. In fact, mozzarella is used raw in some of the most popular mozzarella-based dishes such as a Caprese salad.
Mozzarella is Dry and Rubbery
You may have stretched the curds too much. Simply let the cheese fall on its self a few times and put it in your container. It loses a lot of moisture during the stretching process.
How to Shred Semisoft Cheese | Real Simple - YouTube
Its residual heat will melt the milky, mild cheese as you toss all of the ingredients together. There are myriad templates for pasta dishes of this type, many of them containing cubed mozzarella, tomatoes and basil, to make a pasta-rich riff on a Caprese salad.
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Mozzarella also contains bacteria that act as probiotics, including strains of Lactobacillus casei and Lactobacillus fermentum ( 2 , 3 , 4 ). Both animal and human studies show that these probiotics may improve gut health, promote immunity, and fight inflammation in your body ( 5 , 6 , 7 , 8 ).
Can You Freeze Marinated Mozzarella Balls? Yes, if you have marinated your mozzarella in basil, olive oil and garlic then it can be frozen too. Place each marinated mozzarella ball into a freezer bag, seal it up tight and then place it into the freezer.
Don't use stringy cheese.
Mozzarella will melt but won't make a smooth and creamy sauce like a well-aged Cheddar or a high-moisture cream cheese. Save the mozzarella for pizza.
Because pasteurization virtually eliminates harmful bacteria, mozzarella made from pasteurized milk is fine to consume during pregnancy, both cooked and in its fresh, uncooked form. Read food labels carefully to be sure any mozzarella you purchase is made with pasteurized milk.
If you make fresh mozzarella or buy pre-packaged mozzarella from the grocery store, store it in the refrigerator. Store the mozzarella in an airtight container, immersed in cold water or olive oil for up to five days. Shredded mozzarella usually has a lower water content than fresh mozzarella.