Mussels stuffed with baked cheese
Ingredients
18 jumbo bowls
Salt
2 cups Bolognese sauce
Recipe
filling
2 cups ricotta cheese
1/2 cup grated mozzarella cheese
1 egg, lightly beaten
4 tablespoons finely chopped parsley
1/4 cup freshly grated parmesan cheese plus extra for serving
directions
Preheat oven to 400 degrees
Put all the ingredients in a mixing bowl and use to fill the noodles.
Cook the noodles al dente according to package directions. Drain the mussels and place on a kitchen towel to cool.
Pour the sauce into the bottom of a casserole dish large enough to hold the stuffed mussels in one layer.
Fill each bowl with equal portions of the ricotta and cheese mixture. Place the mussels in the casserole dish with the filled side up. Sprinkle the tops with grated cheese. Cover the bowl with foil.
Bake 30 minutes. Sprinkle with additional cheese and serve.
Fried parmesan zucchini
2 servings
Ingredients
A medium zucchini about 9 oz
2 tablespoons olive oil
¼ teaspoon each garlic powder, salt and pepper
½ teaspoon dried Italian seasoning
¼ cup grated parmesan cheese
directions
Cut zucchini into ¼-inch circles.
Heat oil in a medium-sized pan. Lay zucchini slices in a single layer. Sprinkle with spices and cheese. Cover the pan and cook the zucchini over medium-high heat until lightly browned. Flip the slices and bake until lightly browned on the second side. Serve with the mussels.
Posted by Jovina Coughlin in Bolognese, Cheese, Healthy Italian Cooking, Pasta, Sauces, Stuffed Mussels, Zucchini