Best Mozzarella And Basil With Marinara Sauce Recipes

MARINARA-MOZZARELLA DIP

Steps:

• Pour marinara into a 1-1/2-qt. slow cooker. Cook, covered, on low about 2 hours, until hot. Stir in mozzarella and basil. Cook until cheese is melted, about 30 minutes longer. If desired, top with crushed red pepper flakes and additional basil. Serve with toasted baguette slices.

MOZZARELLA AND BASIL WITH MARINARA SAUCE

Steps:

• Heat oven to 350°F. In shallow 2-quart casserole, place cheese cubes. Sprinkle with basil. Spoon marinara sauce around cheese.
• Bake uncovered 8 to 10 minutes or until cheese is hot and bubbly. Serve with baguette slices.

BEST ITALIAN MARINARA SAUCE RECIPE

Steps:

• Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
• Stir in the minced garlic and let it infuse the oil for about 30 seconds.
• Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
• Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don't stick to the bottom.
• After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
• Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.

FRIED MOZZARELLA BALLS WITH MARINARA CREAM SAUCE

Steps:

• For the mozzarella balls: Preheat a deep fryer to 375 degrees F.
• Drain the mozzarella and pat dry.
• Add the flour to a casserole dish, the beaten eggs to a second, and whisk together the panko, parsley, lemon zest, red pepper flakes, salt and pepper in the third casserole dish.
• Dredge the mozzarella through the flour, then the egg, and finally the breadcrumbs. Place in the freezer for 10 minutes then fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays. Season with salt. Serve with the marinara cream sauce.
• For the sauce: Mix the red sauce, heavy cream and red pepper flakes together in a small bowl and microwave until warm, about 2 minutes. Use for dipping. Yield: 1 cup.

GARLIC AND HERB MOZZARELLA STICKS WITH MARINARA DIPPING SAUCE

Steps:

• Heat 1 inch of oil in a deep pan to 330 degrees F.
• Place the flour in a shallow dish, season with salt and pepper then stir. Beat together the egg with salt and pepper in a second shallow dish. Place the finely crushed garlic and herb pita chips in a third shallow dish. Dip each cheese stick half in flour, shaking off the excess, then in the egg, then repeat the flour and egg. Lastly, dip each in the pita chips, pressing to coat. At this point, freeze for 15 minutes to firm the sticks before frying.
• Combine the marinara, cream and pesto in a small sauce pot. Stir and heat through.
• Fry the mozzarella sticks in the hot oil, turning, until golden brown on all sides, about 30 seconds. Remove to a paper towel-lined plate. Serve immediately with the dipping sauce.

SLOW-COOKER MARINARA SAUCE WITH MOZZARELLA CHEESE DIP

Steps:

• Spray 1 1/2-quart slow cooker with cooking spray. Pour marinara sauce into cooker.
• Cover; cook on Low heat setting about 2 hours or until hot.
• Stir in cheese and basil. Cover; cook on Low heat setting about 30 minutes longer or until cheese is just starting to melt. Serve with baguette slices. Dip can be kept warm on Low heat setting up to 2 hours; stir occasionally.

MOZZARELLA AND BASIL WITH MARINARA SAUCE

Steps:

• Heat oven to 350 degrees.
• Place cheese in shallow 2-quart casserole.
• Sprinkle with basil.
• Spoon marinara sauce around cheese.
• Bake 8 to 10 minutes or until cheese is hot and bubbly.
• Serve with baguette slices.