Spinach, Rice, and Mozzarella Salad Fresh Spinach and Rice Salad with Creamy Mozzarella Ingredients: 2 cups cooked and cooled white rice 2 cups fresh baby spinach, chopped 1 cup cherry tomatoes, halved 1/2 cup shredded or cubed mozzarella cheese 1/4 cup red onion, thinly sliced 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard Salt and black pepper to taste Optional: 2 tablespoons toasted pine nuts or sunflower seeds for crunch Directions: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine the cooked rice, chopped spinach, cherry tomatoes, mozzarella, and red onion. Drizzle the dressing over the salad and toss gently to combine all ingredients. Top with toasted pine nuts or sunflower seeds if using. Chill for 15–30 minutes before serving, or enjoy immediately. Prep Time: 15 minutes | Cooking Time: 10 minutes (for rice) | Total Time: 25 minutes Kcal: 310 kcal | Servings: 4 servings #spinachsalad #ricesalad #mozzarellalove #summerlunchideas #easymeals #vegetariansalad #healthyeating #quickmeals #coldsaladrecipe #picnicrecipes #freshsalad #saladwithcheese #mealprepideas #lunchbowls #greensandgrains #lightdinners #spinachandrice #mediterraneansalad #homemadesalad #ricelovers Light, fresh, and totally satisfying—this Spinach, Rice & Mozzarella Salad is the perfect quick lunch or dinner side.

Zesty Spaghetti Salad Tangy Italian-Style Cold Spaghetti Salad with Veggies & Dressing Ingredients: 12 oz spaghetti, cooked al dente and rinsed with cold water 1 cup cherry tomatoes, halved 1/2 cup black olives, sliced 1/2 cup cucumber, diced 1/2 cup red bell pepper, diced 1/4 cup red onion, thinly sliced 1/2 cup shredded mozzarella or crumbled feta 1/2 cup zesty Italian dressing (store-bought or homemade) 1 tablespoon fresh parsley, chopped 1/2 teaspoon garlic powder Salt and pepper to taste Optional: grated Parmesan for topping Directions: In a large bowl, combine cooked and cooled spaghetti with cherry tomatoes, olives, cucumber, bell pepper, red onion, and cheese. Drizzle with Italian dressing and sprinkle in garlic powder, salt, and pepper. Toss everything until well coated. Add fresh parsley and adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving for best flavor. Toss again before serving and top with extra cheese or herbs if desired. Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes Kcal: 320 kcal | Servings: 6 servings #spaghettisalad #coldpastasalad #zestysalad #italianpasta #summerrecipes #easymeals #veggieloaded #picnicperfect #potluckdish #freshflavors #tangydressing #mozzarellasalad #pastaandveggies #saladwithpasta #quickmeals #nobakeideas #easyentertaining #colorfulsalad #familyfavorite #chilledpasta Cold, tangy, and full of fresh crunch! This Zesty Spaghetti Salad is your new go-to for summer picnics & potlucks.

Creamy Cajun Chicken Linguine w/ Garlic Mozzarella Sauce Spicy Cajun Chicken Linguine in a Creamy Garlic Mozzarella Sauce Ingredients: 12 oz linguine pasta 2 tablespoons olive oil 2 boneless, skinless chicken breasts, thinly sliced 1 tablespoon Cajun seasoning 1 teaspoon smoked paprika Salt and pepper to taste 4 cloves garlic, minced 1 cup heavy cream 1/2 cup chicken broth 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 tablespoon butter 1/4 teaspoon crushed red pepper flakes (optional) Fresh parsley, chopped, for garnish Directions: Cook linguine according to package directions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Toss sliced chicken with Cajun seasoning, paprika, salt, and pepper. Add the seasoned chicken to the skillet and sauté until golden brown and cooked through, about 5–6 minutes. Remove from pan and set aside. In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute. Pour in heavy cream and chicken broth, stirring to combine. Let simmer for 2–3 minutes. Add mozzarella and Parmesan cheese, stirring until melted and smooth. Season with red pepper flakes, if using. Return the chicken to the skillet and toss to coat in the sauce. Add the cooked linguine and mix everything together until evenly coated. Simmer for another 2 minutes to let the flavors meld. Garnish with chopped parsley and serve hot. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 620 kcal | Servings: 4 servings #cajunchicken #creamylinguine #pastarecipe #mozzarellagarlicsauce #spicypasta #chickenpasta #comfortfood #easyweeknightdinner #parmesansauce #garlicbutterpasta #homemadepasta #cheesylovers #spicycomfortfood #pastanight #dinnerideas #flavorfulmeals #southernflavors #pastaaddict #quickrecipes #boldflavors Creamy, cheesy, and full of bold Cajun flavor! This Cajun Chicken Linguine with Garlic Mozzarella Sauce is the ultimate comfort food for spice lovers.

Stuffed Bell Peppers with Rice, Meat & Cheese Classic Stuffed Bell Peppers with Savory Beef, Rice, and Melted Cheese Ingredients: 6 large bell peppers (any color), tops cut off and seeds removed 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 pound ground beef or ground turkey 1 cup cooked white or brown rice 1 (14.5 oz) can diced tomatoes, drained 1 tablespoon tomato paste 1 teaspoon dried oregano 1/2 teaspoon paprika Salt and pepper to taste 1 1/2 cups shredded mozzarella or cheddar cheese, divided Fresh parsley for garnish Directions: Preheat oven to 375°F (190°C). Bring a large pot of water to a boil and blanch the bell peppers for 2–3 minutes. Drain and set aside. Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute. Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Stir in cooked rice, diced tomatoes, tomato paste, oregano, paprika, salt, and pepper. Cook for 5 more minutes, letting flavors blend. Remove from heat and stir in 1 cup of the shredded cheese. Fill each bell pepper with the rice and meat mixture and place in a baking dish. Sprinkle the tops with the remaining 1/2 cup of cheese. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbly. Garnish with fresh parsley and serve hot. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 385 kcal | Servings: 6 servings #stuffedpeppers #comfortfood #groundbeefrecipes #cheesyrecipes #bellpeppers #familydinner #ovenbaked #homemade #savorymeals #riceandmeat #glutenfreefriendly #easymeals #weeknightdinner #mealprep #bakedpeppers #classicrecipes #mozzarellalove #onepanmeal #vegetablemaincourse #heartyfood Nothing says comfort food like these classic Stuffed Bell Peppers with savory beef, rice, and melty cheese! Perfect for a cozy weeknight dinner!

Baked Pasta with Ricotta and Spinach Cheesy Ricotta‑Spinach Baked Ziti al Forno Ingredients: 14 oz (400 g) ziti or penne rigate 1 tbsp olive oil 1 small onion, finely diced 3 cloves garlic, minced 10 oz (280 g) fresh spinach, roughly chopped 2 cups (500 g) ricotta cheese 1 large egg 1 cup (90 g) shredded mozzarella, divided ½ cup (50 g) grated Parmesan, divided 2 ½ cups (600 ml) marinara sauce 1 tsp dried oregano ½ tsp dried basil ¼ tsp ground nutmeg Salt & freshly‑ground black pepper, to taste Optional garnish: fresh basil ribbons Directions: Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch (23×33 cm) baking dish. Cook pasta in a large pot of salted boiling water 2 minutes less than package “al dente” time. Drain; set aside. While pasta cooks, heat olive oil in a skillet over medium. Sauté onion 4 min until translucent; add garlic and cook 30 sec. Add spinach, season with a pinch of salt, and wilt 2 min. Remove from heat; cool slightly. In a bowl, whisk ricotta, egg, oregano, basil, nutmeg, ¼‑cup Parmesan, ½‑cup mozzarella, salt, and pepper until smooth. Fold in sautéed spinach mixture. Combine cooked pasta with marinara sauce. Spread half of sauced pasta in baking dish. Dollop and gently spread ricotta‑spinach filling over pasta. Top with remaining pasta. Sprinkle remaining ½‑cup mozzarella and ¼‑cup Parmesan on top. Cover loosely with foil. Bake 20 min; uncover and bake 10 min more until cheese is golden and bubbly. Rest 5 min, garnish with basil, and serve hot. Prep Time: 15 minutes | Baking Time: 30 minutes | Total Time: 45 minutes Kcal: 460 kcal | Servings: 6 #bakedpasta #ricotta #spinach #vegetarian #comfortfood #pastabake #weeknightdinner #italianinspired #cheesylovers #zitialforno #mealprep #familyfriendly #freezerfriendly #meatlessmonday #easyrecipes #onepanmeal #cheesebake #heartymeals #midweekmagic #ovenlove Nothing beats the cozy comfort of Cheesy Ricotta‑Spinach Baked Ziti fresh from the oven!