Baked Mozzarella Sticks

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First of all, I love the deep fried mozzarella sticks and while the baked sticks don’t come anywhere close to tasting like the fried sticks, they are a wonderful substitute.  Especially if you are counting calories or, like me, are too lazy to get the deep fryer out and mess with all that oil.

This recipe is easy but plan for all the freezing involved.  These sticks MUST be watched in the oven or they will melt.  I watched mine and couple melted very quickly so please keep an eye on them.

I found the recipe on Pinterest and it comes from a site called The Comfort of Cooking.

Baked Mozzarella Sticks

Baked Mozzarella Sticks

12 mozzarella sticks, cut in half to make 24 pieces
1 egg
1/4 cup flour
1/4 Italian-style bread crumbs
1/4 cup panko
2 tsps grated Parmesan
1 tbsp dried parsley

Freeze the 24 pieces of mozzarella until hard ~ about 30 minutes.

Place the egg in a shallow dish and whisk. Place the flour in a separate dish. Place the breadcrumbs, panko, Parmesan, and parsley ~mixed~ in a third shallow dish.

Line a baking sheet with foil and spray foil with cooking spray.

Working quickly, dip frozen mozzarella halves into the flour, then egg, then breadcrumb mixture and place on prepared baking sheet. Repeat until all pieces are coated. Freeze on the cookie sheet for 15-20 minutes until frozen.

While the coated cheese is freezing, preheat the oven to 400º.

When the coated cheese is ready, place in oven and bake 4-5 minutes. Remove from oven and turn pieces over. Return to oven for an additional 4-5 minutes.

WATCH STICKS CLOSELY because they will melt quickly.

Serve immediately with warm marinara sauce.

Makes 24 mozzarella sticks.

Happy Cooking!

Pasta Pesto and Cherry Tomatoes

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I am cooking out of Rush-Hour Recipes this week and this is one of the recipes I chose.  I LOVE it!!  I am a real fan of pesto to begin with and this recipe is so easy and delicious I could have eaten the whole bowl myself.   I ate it for dinner last night hot and for lunch today cold.  I had to add some pesto today just to loosen it up a bit but I loved it both ways and I know I’ll be using this recipe over and over.

The recipe was submitted by Barbara Bargdill of Gooseberry Patch.

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Pasta Pesto & Cherry Tomatoes

12 oz box of rotini or fusilli pasta, uncooked
3 cups cherry tomatoes, quartered ~ I used grape tomatoes, halved
salt to taste
1/4 cup basil pesto ~ I used slightly more
1 1/2 cups shredded mozzarella cheese
Garnish with grated Romano cheese if desired

Cook pasta according to the package until tender and drain, reserving one cup of the cooking liquid in case it’s needed to moisten the pasta. Return pasta to the cooking pot.

In a bowl, toss the quartered tomatoes with the salt and then the pesto.

Add tomato mixture to the pasta and add some of the cooking liquid at this point if it’s needed. I did need a little but probably less than 1/4 cup.

Add the mozzarella cheese and toss.  After plating, add the Romano to the top of the pasta on each plate.

Makes 4 servings as a main dish; 6-8 as a side dish.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!