Mozzarella

These stuffed buns are everything frozen pizza pockets dream of being.

Smart shortcuts like store-bought fresh noodles, frozen spinach, and a sheet pan deliver big lasagna flavor in a fraction of the time.

Comfort food at its finest, this layered casserole features fried rice, flavorful pork chops, and a punched-up tomato sauce under a blanket of melty cheese.

Sweet grilled beets and creamy ricotta pair exceptionally well with spicy Sichuanese mouthwatering sauce in this vegetarian side.

Make the most of tomato season with this classic caprese salad recipe.

Is there ever a bad time for a quesadilla? This one is easy, cheesy, and the ideal use for that jar of kimchi that’s been hanging out in the fridge.

The prep work for this recipe for homemade mozzarella sticks can be done in advance; plus the cook time’s short, making them great for game day—or anytime.

Make this easy recipe for Marinated mozzarella balls at the last minute or up to two days in advance. It’s the perfect appetizer to pair with an antipasto platter or charcuterie board.

Any ground meat can be a patty melt if it dreams big enough. This twist on the diner classic touts spiced chorizo, pickled jalapeños, and creamy Oaxaca cheese.

With its creamy Parmesan béchamel and tangy pancetta-enriched marinara sauce, this baked ziti recipe is one of our favorite uses for a casserole dish.

Everything you love about katsu (the crispy breading, the juicy meat) with a molten, cheesy center.

These savory-sweet Venezuelan cheesy corn pancakes are endlessly customizable, making them the ultimate kid-friendly recipe or WFH lunch.

With lots of crunchy green beans, caramelized lemon, toasted nuts, and creamy cheese, this is somewhere between a great pasta and a delicious salad.

Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.

The addition of homemade confit garlic—a 20-minute set-it-and-forget-it move—takes this fennel-forward pizza to the next level.

Salting and straining ripe tomatoes extracts their flavorful juices; when combined with verdant basil oil, it makes a slightly sweet and vegetal salad dressing.

Plus, a tip for crispy—never floppy—crust.

The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.

Forget cranking up the oven—these adorable little pizzas take only six minutes to cook on the stove.

Make this your go-to portable meal this summer. The meaty-without-meat sandwich is great enjoyed right away or after its flavors have had a chance to develop.