So, I have this big thing of fresh mozzarella and I really have to find ways to use it before it goes bad. I already did the Caprese salad the other night and it was great. Tonight, I thought I’d do something I hadn’t done in a long while. Usually, you just add shredded cheese to baked spaghetti, but it was such a big difference to use fresh mozzarella instead. It almost had a pizza character to it. Although, I didn’t use tomato sauce. Just EVOO and it was good to go.
There’s so many different ways to approach this. I just happened to have some leftover ingredients and it worked out pretty good. No, actually it was heaven!!!
Grilled/Roasted Veggies (bell pepper, eggplant, broccoli, onions, etc.), diced
Grilled/Roasted Chicken Breast, diced
Fresh Mozzarella, diced
Fresh Basil Leaves, julienned
Red Pepper Flakes
Grated Parmesan Cheese
Preheat oven to 500F. Cook spaghetti to al dente, drain and coat with EVOO. Transfer to an oven-safe platter and top with veggies, chicken and mozzarella pieces. Sprinkle with red pepper flakes and pop in the oven for about 6-8 minutes or until cheese is bubbly and a little brown on top. Be careful not to burn it, though. Top with fresh basil and parmesan cheese. Finish with a drizzle of EVOO.