Best 2 Tomato Mozzarella Bake Recipes

**An Appetizing Journey into the World of Tomato Mozzarella Bake: A Culinary Symphony of Flavors and Textures**

Embark on a delectable culinary adventure with a dish that captures the essence of Italian cuisine - the Tomato Mozzarella Bake. This tantalizing casserole harmoniously blends the vibrant flavors of juicy tomatoes, creamy mozzarella cheese, and aromatic herbs, creating a symphony of tastes that will tantalize your palate. In this comprehensive guide, we present a collection of irresistible Tomato Mozzarella Bake recipes, each offering a unique twist on this classic dish.

Whether you seek a quick and effortless recipe for a weeknight dinner or an elaborate culinary creation to impress your guests, our diverse selection of recipes caters to every occasion and skill level. Discover the classic Tomato Mozzarella Bake, a timeless recipe that showcases the perfect balance of flavors and textures. Indulge in the sun-dried tomato and spinach variation, a vibrant rendition that adds a touch of Mediterranean flair. For a vegetarian delight, try the roasted vegetable and goat cheese bake, a symphony of colorful vegetables and creamy goat cheese. And for those with a penchant for bold flavors, the spicy sausage and pepper bake promises a delightful interplay of heat and savory goodness.

With detailed instructions, ingredient lists, and helpful tips, our recipes ensure that you can effortlessly prepare these delectable dishes in your own kitchen. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE

Eggplant, Tomato and Mozzarella Pasta Bake image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h25m

Yield to 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt and freshly ground black pepper
1 pound rigatoni
1 medium eggplant, diced
1 pint grape or cherry tomatoes
4 tablespoons extra-virgin olive oil
One 24-ounce jar marinara sauce
2 cups fresh mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray, for the baking dish
3 tablespoons grated Parmesan, plus more for serving
6 fresh basil leaves, chopped

Steps:

Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

TOMATO MOZZARELLA BAKE

Tomato Mozzarella Bake image

You don't often think of casseroles to serve in summertime, but this one is scrumptious with fresh-from-the-garden tomatoes.-Elaine Seip, Medicine Hat, Alberta

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons butter, softened, divided
8 slices French bread (1 inch thick)
2/3 cup chopped green pepper
1/3 cup chopped onion
2 garlic cloves, minced
4 large eggs
4 bacon strips, cooked and crumbled
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
2 medium tomatoes
1 cup shredded part-skim mozzarella cheese

Steps:

Preheat oven to 400°. Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake for about 3 minutes on each side or until lightly toasted. Cut into 1-in. cubes. Reduce heat to 350°., In a large skillet, saute green pepper, onion and garlic in remaining butter until tender. In a large bowl, lightly beat the eggs. Stir in bread cubes, vegetable mixture, bacon, sugar, salt, oregano and pepper. , Transfer to a greased 11x7-in. baking dish. Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, for 30-35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

Tips:

Choose ripe, flavorful tomatoes. This will ensure that your bake is packed with flavor. Cherry tomatoes are a great option for this recipe.
Use high-quality mozzarella cheese. Fresh mozzarella is best, but you can also use shredded mozzarella if that's all you have on hand.
Don't overcook the bake. The tomatoes should be soft but still hold their shape. About 20 minutes in the oven should be enough.
Let the bake cool for a few minutes before serving. This will help the flavors to meld and the cheese to set.
Garnish with fresh basil or oregano. This will add a pop of color and freshness to your dish.

Conclusion:

This tomato mozzarella bake is a quick and easy weeknight meal that's sure to please everyone at the table. It's also a great way to use up any leftover tomatoes you have on hand. Serve it with a side of crusty bread or salad for a complete meal.