Recipes using "shredded mozzarella cheese"

Recipes

Lasagna with Mini Meatballs
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Servings
10
Servings
10
Lasagna with Mini Meatballs
Print Recipe
Servings
10
Servings
10
Ingredients
  • 1 pound DiRusso's® Italian Style Mini Meatballs
  • 1 jar (32 ounces) Marinara Sauce
  • 16 lasagna noodles
  • 4 cups (2 pounds) ricotta cheese
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/3 cup grated Romano cheese
  • 3 eggs, lightly beaten
  • 1/4 teaspoon garlic powder
  • 1/2 cup fresh parsley, minced
  • 1/2 cup celery leaves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Servings:
Instructions
  1. Preheat oven to 375°.
  2. Cook noodles according to package directions. Cool in a single layer on wax paper to keep noodles from sticking together.
  3. Combine the ricotta cheese, eggs, and seasonings.
  4. Spread a thin layer of marinara sauce in an 11 x 13 baking pan. Arrange 4 noodles over sauce in single layer. Spread 1/3 of the ricotta mixture over noodles and 1/3 of the mini meatballs over the cheese.
  5. Sprinkle with 1/3 of the Mozzarella cheese and 1/3 of the Romano cheese; cover with more sauce.
  6. Repeat layering process two times ending with lasagna noodles and sauce on top. Sprinkle with additional Romano cheese.
  7. Cover with aluminum foil and bake for about 30 minutes or until hot and bubbly. Allow lasagna to cool for 15 minutes before cutting and serving.
Recipe Notes
  • DiRusso's Italian Sausage Links can be substituted for the mini meatballs as follows:
    In a skillet, cook the links over medium heat, turning often, until the centers are no longer pink. Cut links into thin slices.
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Recipes

Stuffed Jumbo Shells with Sausage
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A hearty pasta dish that makes for a crowd pleasing meal --
Servings
10
Servings
10
Stuffed Jumbo Shells with Sausage
Print Recipe
A hearty pasta dish that makes for a crowd pleasing meal --
Servings
10
Servings
10
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links
  • 1 box (12 ounces) Jumbo Shells, uncooked
  • 2 pounds (4 cups) ricotta cheese
  • 8 ounces (2 cups) shredded mozzarella cheese
  • 3/4 cup grated Romano cheese
  • 3 egss, slightly beaten
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh celery leaves, chopped
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (32 ounce) spaghetti sauce
Servings:
Instructions
  1. Preheat the oven to 350°F.
  2. In a skillet, cook the sausage links over medium heat, turning often, for about 20-25 minutes, or until the center of the link is not longer pink. Remove and cut the links into 1 inch slides. Set aside.
  3. Cook Jumbo Shells according to package directions. Cool in a single layer on wax paper to keep shells from sticking together.
  4. Combine cheeses, eggs and seasonings. Fill each shell with about 1-1/2 tablespoons cheese mixture.
  5. Spread a thin layer of sauce on bottom of 13 x 9 inch baking pan. Place shells in a single layer in the pan; cover with remaining sauce and the sliced sausage. Sprinkle with additional Romano cheese, if desired.
  6. Cover with aluminum foil. Bake for about 40 minutes. Let rest for 5 minutes before serving.
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Recipes

Cheesy Meatball Casserole
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A surefire crowd pleaser - -
Servings
12
Servings
12
Cheesy Meatball Casserole
Print Recipe
A surefire crowd pleaser - -
Servings
12
Servings
12
Ingredients
  • 30 DiRusso's® 1 oz. Italian Style Meatballs
  • 4 tablespoons olive oil
  • 3 green bell peppers, cut into 1/2 inch strips
  • 2 large onions, cut into 1/2 inch strips
  • salt and pepper
  • 1 jar (24 oz.) Marinara Sauce
  • 1 cup water
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Romano cheese
Servings:
Instructions
  1. Preheat oven to 350ºF. Grease 9 x 13 inch baking dish.
  2. Heat oil in frying pan, add peppers. Season with salt and pepper and sauté until tender.
  3. In the baking dish, layer meatballs, peppers, onions and half of the cheese. Combine marinara sauce, water and seasonings and ladle over all. Top with remaining cheese.
  4. Cover with foil and bake for 35-40 minutes.
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Recipes

Stuffed Spaghetti Squash
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When cooked, the inner strands of this healthful squash take on the texture of spaghetti - -
Servings
4
Servings
4
Stuffed Spaghetti Squash
Print Recipe
When cooked, the inner strands of this healthful squash take on the texture of spaghetti - -
Servings
4
Servings
4
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 1 (6-inch long) spaghetti squash
  • 1 tablespoon vegetable oil
  • 1/2 cup onions, finely chopped
  • 1/4 cup pepper, finely chopped
  • 1/4 cup celery, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup canned tomatoes
  • 1/2 cup mushrooms, diced
  • 1/3 cup cooked rice
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup shredded mozzarella cheese
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Halve the squash lengthwise; discard seeds. Place squash cut side down on baking pan with 1/2-inch of water. Bake for 55 minutes or until tender.
  3. In frying pan, sauté onion, pepper, celery and garlic in oil. Remove and reserve. Remove casings from sausage links. Add sausage to pan and cook over medium heat, crumbling with a wooden spoon.
  4. Stir in tomatoes, mushrooms, rice, parsley, oregano, salt, pepper, and sautéed vegetables. Simmer over low heat for 5 minutes.
  5. When squash is ready, using a fork, pull out the flesh of the squash (it will form spaghetti-like strands). Mix with pan mixture and stuff squash with filling.
  6. Sprinkle tops with cheese and bake until cheese melts.
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Recipes

Sausage Brunch Casserole
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Excellent for lunch or brunch - -
Servings
8
Servings
8
Sausage Brunch Casserole
Print Recipe
Excellent for lunch or brunch - -
Servings
8
Servings
8
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1/2 cup green onions, chopped
  • 1 (4 oz) can mushroom stems, drained
  • 2 medium ripe tomatoes, diced, skins removed
  • 2 cups shredded mozzarella cheese
  • 1 cup Bisquick® baking mix
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Servings:
Instructions
  1. Remove casings from sausage links. In a frying pan, add sausage and cook over medium heat crumbling sausage with a wooden spoon.
  2. In a greased three-quart baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese.
  3. In a large bowl, whisk the pancake mix, eggs, milk, oregano, salt and pepper. Pour over cheese.
  4. Bake, uncovered, at 350°F for 45-50 minutes or until top is set and lightly browned. Let stand 10 minutes before serving.
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