Search results
Results From The WOW.Com Content Network
1 (7-ounce) jar oil-packed sun-dried tomatoes, drained and roughly chopped. Black pepper, to taste. 3 tbsp. ... Stir in 1 cup of the parmesan, then the mozzarella and goat cheese; keep stirring ...
1 1/2 cups ricotta cheese (about 12 ounces) 1 cup shredded mozzarella cheese. 3/4 cup finely shredded Parmesan cheese plus another ¼ cup for the topping. 1 (2-ounce) can sliced black olives, drained.
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce; 1 1 / 2 cup shredded mozzarella cheese; 5 cup medium tube-shaped pasta (ziti), cooked and drained; 1 / 4 cup grated parmesan cheese;
Stir the sauce, 1 cup mozzarella cheese and pasta in the saucepan. Spoon the mixture into a 3-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese. Bake at 350°F. for 30 minutes or until hot and bubbling.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture.
1 / 2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed; 1 egg; 1 tbsp water; 2 tbsp vegetable oil; 2 small green or red pepper, cut into 2-inch-long strips (about 2 cups) 3 oz mushroom, sliced (about 1 cup) 1 cup cubed eggplant; 1 small onion, sliced (about 1/4 cup) 1 / 2 tsp dried basil leaves, crushed; 4 oz ...
Spread 1/2 cup marinara evenly over the cheese mixture. Sprinkle with 1 cup mozzarella, 1/2 cup parmesan, and 2 tablespoons each of pepperoni, black olives, bell pepper, and red onion.
1/4 c. roasted garlic marinara. 1/4 c. grated mozzarella (about 2 ounces) 12. slices cup-and-crisp-style pepperoni. 2 tbsp. olive oil. 2 tbsp. grated parmesan cheese, plus more for garnish. 2.