smoked mozzarella – Well Dined

I was looking for a dish to bring over to my friend, Melissa, who just had a baby. This recipe immediately popped out at me – one dish, easy to transport, easy to reheat, and lot’s of veggies (plus cheese and pasta, of course). There’s a reason people are always bringing casseroles! I also liked that it uses a lot of frozen veggies, making it budget friendly and easy to make year-round.

I also may have used it as an excuse to buy this thing, which I have been wanting for a long time – so cute!

Well Dined | Vegetable Alfredo Pasta — This is actually enough for 2 casseroles – I made one for me, too!

So, we start out with ALL THE VEGETABLES. Ever. Just kidding… kind of. Saute onion and garlic in olive oil, then add frozen broccoli, cauliflower, and spinach. When those have thawed, add in shredded carrot and zucchini.

I saw this and thought to myself, “not enough vegetables,” so I added some frozen peas to the boiling pasta for the last 30 seconds. You can use whatever shape of pasta you like, I thought bowties would be fun and cute. I used Barilla protein plus pasta, because it boasts 17g of protein per 3.5oz serving and veggie dishes can always use some extra protein. I also rinsed the pasta (and peas) in cold water to stop the cooking and get rid of the extra starch (something I only do for pasta salads, and pasta that is going to be cooked again in the oven). (more…)

This is a perfect winter weeknight meal. Buy some pizza dough from the store, throw on some delicious winter veggies, finish with smokey bacon and mozzarella. Done. Awesome.

Remember how I only needed a little bit of squash for last week’s Carbonara? Well, this is what I did with the rest of it – cubed it up and roasted it with shallots, thyme, olive oil, salt, pepper, and nutmeg. I only used about half of this squash for the pizza – the rest of it? Stay tuned.

Ugh, blurry picture. Sorry. Anyway, top some rolled out dough with slices of smoked mozzarella, the roasted squash, some kale rubbed with olive oil, and some halfway cooked bacon. I bought some fresh dough from Whole Foods because I really didn’t feel like making my own, but I wish they sold wheat dough. That would make things easy AND healthy. Also, I really should have split this into 2 pizzas. It was almost too big for my stone and I ended up with a lot of crust.

In the super hot oven, the bacon finishes cooking, the kale becomes crispy, and the cheese gets all melty and golden. Yum. The smoked mozzarella is really key here, it goes so well with the bacon and the kale – so don’t skip it! (more…)

Well Dined

Tag: smoked mozzarella

Vegetable Alfredo Pasta

Butternut Squash and Kale Pizza with Smoked Mozzarella and Bacon