Best Tomato Mozzarella Bake Recipes

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
• Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
• Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
• Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

TOMATO & MOZZARELLA SPAGHETTI BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.
• Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.

EASY SHAKE AND BAKE CHICKEN WITH MOZZARELLA AND TOMATO SAUCE

Steps:

• Remove about 1/4 of the package of seasoning mix and save for another time.
• Place the coating mix in the shaker bag and add in the garlic powder, black pepper and seasoned salt; shake the bag to combine.
• Add in one breast at a time to the bag and shake to coat with the crumb mixture.
• Place the coated breasts into a greased 11 x 7-inch baking pan (or use a pan large enough to hold the chicken).
• Set oven to 375 degrees F (set oven rack to lowest position).
• Bake for 20 minutes.
• Remove from oven and drizzle about 1/4 to 1/3 cup pasta sauce over each breast then place a slice of mozzarella cheese or about 1/3 cup shredded cheese on top.
• Return to oven and bake for for about 10-15 minutes or until the chicken is completely cooked.

CHICKEN TOMATO MOZZARELLA BAKE

Steps:

• Grease a shallow baking dish.
• Place the sliced onions in bottom of the dish; set aside.
• In a shallow bowl or dish, combine the bread crumbs, 1/2 cup Parmesan cheese, seasoning salt, pepper, cayenne pepper (if using) and garlic powder.
• Coat the chicken is eggs, then in bread crumb mixture.
• Brown the chicken in hot oil in a frypan until browned, and place on top of the onions in the baking dish.
• Pour the tomato sauce over chicken.
• Sprinkle with mozzarella cheese, and then Parmesan cheese.
• Bake, covered in a 350 degree oven for about 30 minutes, uncover, and bake for another 30 minutes.

TOMATO MOZZARELLA BAKE

Steps:

• Preheat oven to 400°. Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake for about 3 minutes on each side or until lightly toasted. Cut into 1-in. cubes. Reduce heat to 350°., In a large skillet, saute green pepper, onion and garlic in remaining butter until tender. In a large bowl, lightly beat the eggs. Stir in bread cubes, vegetable mixture, bacon, sugar, salt, oregano and pepper. , Transfer to a greased 11x7-in. baking dish. Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, for 30-35 minutes or until a knife inserted in the center comes out clean.

TOMATO, POTATO AND MOZZARELLA BAKE

Steps:

• 1. Bring a large pot of water to a boil. Add potatoes and parboil for 5 minutes. Strain. (Note: these should be a little underdone so that they won't get too mushy when you bake them in the oven.)
• 2. In a large casserole dish, layer potato, tomato, and mozzarella. You will only have one layer but overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper. Drizzle lightly with extra virgin olive oil.
• 3. Bake in a preheated 350-degree oven for 20-25 minutes or until cheese is melted and slightly golden. Serve hot.

TOMATO AND MOZZARELLA TILAPIA BAKE RECIPE - (4.3/5)

Steps:

• Season both sides of fish with salt and pepper. Place fish in a 13x9 baking dish. Drizzle with italian dressing. Top with diced tomatoes. Bake at 450 for 25 minutes. Top with cheese and bake for 5-10 more minutes until cheese is melted.

TOMATO MOZZARELLA PASTA BAKE

Steps:

• Heat oil in skillet. Add garlic and cook over medium high heat, 1 min. Add tomatoes and oregano and simmer rapidly, stirring occasionally until thickened, 15 min. Add S&P. Meanwhile, cook pasta. Toss pasta with sauce. Place half of pasta in an oiled 9×13" dish. Cover with half parmesan and half mozzarella. Top with remaining pasta, then parmesan and mozzarella. Bake at 400° for 15 minutes.