30+ Delicious Smoked Mozzarella Pasta Recipes You Need to Try

Smoked mozzarella adds an irresistible layer of rich, savory flavor to any pasta dish, transforming even the simplest recipes into gourmet meals.

Whether you’re a fan of classic Italian dishes like lasagna and fettuccine Alfredo or you enjoy experimenting with more creative combinations, smoked mozzarella can elevate your pasta game to new heights.

The subtly smoky notes of the cheese pair beautifully with a wide range of ingredients, from fresh vegetables and herbs to robust meats and sauces.

In this collection of 30+ smoked mozzarella pasta recipes, you’ll find a variety of mouthwatering options that are perfect for any occasion, from weeknight dinners to special celebrations.

Each recipe in this collection has been carefully curated to showcase the unique flavor profile of smoked mozzarella. From creamy, cheesy baked pastas to vibrant and fresh pesto dishes, there’s something for everyone.

So, whether you’re a beginner looking for an easy-to-follow recipe or an experienced home cook searching for new ideas, you’re sure to find inspiration in this roundup.

30+ Delicious Smoked Mozzarella Pasta Recipes You Need to Try

Smoked mozzarella brings a unique and flavorful twist to traditional pasta recipes, offering a delicious smoky richness that enhances every dish.

Whether you’re preparing a simple pasta with pesto or going all out with a baked lasagna, the addition of smoked mozzarella makes all the difference.

With this collection of over 30 recipes, you can easily find the perfect dish to suit any mood or occasion, from quick weeknight meals to impressive dishes for entertaining.

These recipes are designed to be versatile, allowing you to experiment with different ingredients and flavors while keeping smoked mozzarella at the heart of the dish.

So, get creative in the kitchen, and enjoy exploring all the delicious possibilities that smoked mozzarella pasta recipes have to offer!

Smoked Mozzarella and Tomato Penne

Smoked mozzarella and juicy tomatoes come together in this flavorful pasta dish.

The smoky richness of the cheese enhances the simple ingredients, making this an elevated yet easy recipe for a weeknight dinner or a special occasion.

Ingredients:

• 12 oz penne pasta
• 8 oz smoked mozzarella, cubed
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Parmesan cheese (optional for garnish)

Instructions:

1. Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add the cherry tomatoes to the skillet and cook until they soften and start to release their juices, about 4-5 minutes.
4. Reduce the heat to low, add the cubed smoked mozzarella, and gently toss until the cheese begins to melt and coat the tomatoes.
5. Toss the cooked pasta with the tomato and mozzarella mixture. Add salt, pepper, and fresh basil to taste.
6. Serve hot, garnished with additional basil or grated Parmesan cheese if desired.

This Smoked Mozzarella and Tomato Penne is a fantastic fusion of smoky cheese and fresh flavors.

The creamy mozzarella melts into the tangy tomatoes, creating a simple yet indulgent dish.

Perfect for when you want something comforting but easy to prepare!

Smoked Mozzarella and Spinach Fettuccine Alfredo

This indulgent Smoked Mozzarella and Spinach Fettuccine Alfredo takes the classic Alfredo sauce to new heights.

The smoked mozzarella adds depth and complexity to the rich cream sauce, while spinach provides freshness and balance. It’s a comforting dish that’s sure to impress your guests.

Ingredients:

• 12 oz fettuccine pasta
• 2 tablespoons butter
• 1 cup heavy cream
• 1 cup grated smoked mozzarella
• 2 cups fresh spinach
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil

Instructions:

1. Cook the fettuccine in salted water until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the heavy cream and bring to a simmer, stirring frequently.
3. Stir in the grated smoked mozzarella and continue cooking until the cheese melts and combines with the cream, about 3 minutes.
4. Add fresh spinach to the skillet, cooking until just wilted, about 2 minutes.
5. Stir in the grated Parmesan, nutmeg, and olive oil, mixing well to create a smooth and rich Alfredo sauce.
6. Toss the cooked fettuccine into the sauce, coating the pasta evenly. Add salt and pepper to taste.
7. Serve immediately with extra Parmesan on top if desired.

This Smoked Mozzarella and Spinach Fettuccine Alfredo elevates a classic comfort food with the unique flavor of smoked mozzarella.

The smoky, creamy sauce clings to every strand of fettuccine, and the spinach adds a fresh, vibrant touch.

This dish is a great choice for a comforting dinner that feels gourmet.

Smoked Mozzarella and Pesto Tortellini

Smoked mozzarella pairs beautifully with pesto in this flavorful tortellini dish. The creamy, smoky cheese and the vibrant basil pesto create an exciting contrast, making this a delightful meal that’s full of depth and fresh flavors.

Ingredients:

• 18 oz cheese tortellini (store-bought or homemade)
• 1/2 cup basil pesto (homemade or store-bought)
• 1 cup smoked mozzarella, shredded
• 1/4 cup pine nuts, toasted
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Cook the cheese tortellini according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the cooked tortellini and sauté for 1-2 minutes until slightly golden.
3. Remove from heat and stir in the basil pesto until the tortellini is evenly coated.
4. Sprinkle the shredded smoked mozzarella over the tortellini while still hot, gently tossing to allow the cheese to melt into the dish.
5. Add toasted pine nuts, salt, and pepper to taste.
6. Garnish with fresh basil leaves and grated Parmesan cheese before serving.

This Smoked Mozzarella and Pesto Tortellini is a flavor-packed dish that’s easy to prepare and utterly satisfying.

The smoky mozzarella blends beautifully with the nutty pesto and pine nuts, creating a unique combination that’s both comforting and exciting.

It’s a perfect choice for a quick but elegant dinner!

Smoked Mozzarella and Roasted Red Pepper Rigatoni

The combination of smoky mozzarella and sweet roasted red peppers creates a rich and flavorful sauce that coats every bite of rigatoni in this delicious pasta recipe.

The smokiness of the cheese enhances the sweetness of the peppers, making this a wonderfully balanced dish perfect for any pasta lover.

Ingredients:

• 12 oz rigatoni pasta
• 2 large roasted red peppers (jarred or homemade), sliced
• 8 oz smoked mozzarella, cubed
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Parmesan cheese (optional for garnish)

Instructions:

1. Cook the rigatoni in salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Stir in the sliced roasted red peppers and cook for 3-4 minutes until they begin to soften.
4. Add the cubed smoked mozzarella to the skillet and lower the heat. Stir gently as the cheese melts into the peppers, creating a creamy sauce.
5. Toss the cooked rigatoni with the pepper and mozzarella mixture, ensuring the pasta is fully coated.
6. Season with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley and Parmesan cheese before serving.

Smoked Mozzarella and Roasted Red Pepper Rigatoni is a comforting yet vibrant dish with a beautiful blend of smoky, sweet, and savory flavors. The smoky mozzarella melts into the roasted red peppers, creating a creamy sauce that elevates the rigatoni.

It’s a delightful meal for any pasta lover looking for something unique and hearty!

Smoked Mozzarella and Broccoli Orecchiette

Smoked mozzarella and broccoli combine in this satisfying orecchiette dish, creating a perfect balance of smoky richness and vegetable freshness.

The shape of orecchiette holds onto the cheese and sauce, making each bite flavorful and delicious.

Ingredients:

• 12 oz orecchiette pasta
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup smoked mozzarella, cubed
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Grated Parmesan for serving

Instructions:

1. Cook the orecchiette in salted boiling water until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until softened, about 3-4 minutes.
3. Add garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
4. Stir in the cooked pasta and broccoli, tossing to combine.
5. Add the cubed smoked mozzarella to the skillet, stirring until the cheese begins to melt and coat the pasta.
6. Season with salt and pepper to taste, and serve with a sprinkle of grated Parmesan.

This Smoked Mozzarella and Broccoli Orecchiette is a delightful way to enjoy smoky, rich flavors paired with healthy, crisp broccoli.

The small orecchiette pasta captures the melted mozzarella perfectly, making every bite full of texture and taste.

It’s a great option for a wholesome yet indulgent pasta meal.

Smoked Mozzarella and Sun-Dried Tomato Spaghetti

In this recipe, the smoky flavor of mozzarella is paired with the tangy, slightly sweet flavor of sun-dried tomatoes, creating an elegant and flavorful spaghetti dish.

The dish is simple to prepare yet bursting with flavor, making it perfect for both casual dinners and special occasions.

Ingredients:

• 12 oz spaghetti
• 1/2 cup sun-dried tomatoes (in oil), chopped
• 8 oz smoked mozzarella, shredded
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Cook the spaghetti in salted water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant.
3. Stir in the chopped sun-dried tomatoes and cook for 3-4 minutes, allowing their flavors to infuse into the oil.
4. Add the cooked spaghetti to the skillet, tossing to coat the pasta in the sun-dried tomato mixture.
5. Stir in the shredded smoked mozzarella, allowing it to melt and cling to the pasta.
6. Remove from heat, and stir in the fresh basil. Season with salt and pepper to taste.

Smoked Mozzarella and Sun-Dried Tomato Spaghetti is a vibrant, flavorful pasta dish that perfectly balances the smoky richness of the cheese with the tangy sun-dried tomatoes.

The simple ingredients come together to create a restaurant-worthy meal that is both elegant and comforting, ideal for weeknight dinners or entertaining guests.

Smoked Mozzarella and Bacon Spaghetti Carbonara

This smoky twist on the classic spaghetti carbonara adds smoked mozzarella and crispy bacon to create an indulgent and flavorful dish.

The smoked mozzarella enhances the creaminess of the sauce, while the bacon provides a savory, salty crunch that makes every bite irresistible.

Ingredients:

• 12 oz spaghetti
• 4 slices bacon, chopped
• 3 large eggs
• 1 cup smoked mozzarella, shredded
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the spaghetti in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and drain on a paper towel-lined plate, leaving a little bacon fat in the pan.
3. Add the minced garlic to the skillet and sauté until fragrant, about 1 minute. Remove from heat.
4. In a bowl, whisk together the eggs, Parmesan cheese, and smoked mozzarella.
5. Toss the cooked spaghetti in the skillet with the garlic. Slowly pour the egg and cheese mixture over the pasta, stirring quickly to prevent the eggs from scrambling.
6. Add a bit of the reserved pasta water to create a creamy sauce. Stir in the crispy bacon, and season with salt and pepper to taste.
7. Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

Smoked Mozzarella and Bacon Spaghetti Carbonara is a rich, creamy pasta dish with layers of smoky, savory flavors. The smoky cheese melts into the warm spaghetti, while the bacon adds a satisfying crunch.

This modern take on a classic is perfect for when you want a comforting and elevated pasta meal.

Smoked Mozzarella and Zucchini Linguine

Smoked mozzarella paired with sautéed zucchini creates a light yet flavorful linguine dish. The smokiness of the mozzarella complements the tender zucchini, making it a perfect blend of creamy and fresh.

This easy recipe is a great way to use seasonal vegetables while adding a gourmet touch with the cheese.

Ingredients:

• 12 oz linguine
• 2 medium zucchinis, thinly sliced
• 1 cup smoked mozzarella, cubed
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan (optional for serving)

Instructions:

1. Cook the linguine in salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the sliced zucchini to the skillet, cooking until tender and slightly golden, about 5 minutes.
4. Toss the cooked linguine with the sautéed zucchini, mixing well.
5. Stir in the cubed smoked mozzarella, allowing it to melt slightly into the pasta.
6. Season with salt, pepper, and fresh parsley. Serve with extra Parmesan if desired.

Smoked Mozzarella and Zucchini Linguine offers a delicious combination of fresh and smoky flavors. The creamy melted mozzarella pairs beautifully with the sautéed zucchini, creating a light but indulgent pasta dish.

This recipe is perfect for those looking for a quick, healthy, and flavorful meal with a gourmet touch.

Smoked Mozzarella and Mushroom Farfalle

Earthy mushrooms and smoky mozzarella come together in this rich and savory farfalle dish. The mushrooms add a deep, umami flavor that complements the creamy smoked cheese, making this pasta perfect for a hearty meal that feels gourmet without being complicated.

Ingredients:

• 12 oz farfalle pasta
• 10 oz mushrooms (cremini or button), sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup smoked mozzarella, cubed
• 3 cloves garlic, minced
• 1/4 cup heavy cream
• 1/4 cup fresh thyme or parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the farfalle in salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat the butter and olive oil over medium heat. Add the mushrooms and cook until they are browned and have released their moisture, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for another minute until fragrant.
4. Stir in the heavy cream and allow it to simmer for 2-3 minutes, thickening slightly.
5. Reduce the heat and add the cubed smoked mozzarella, stirring until the cheese begins to melt and create a creamy sauce.
6. Toss the cooked farfalle with the mushroom and cheese mixture. Season with salt, pepper, and fresh thyme or parsley.
7. Serve hot, garnished with extra herbs if desired.

Smoked Mozzarella and Mushroom Farfalle is a hearty and flavorful dish that brings together the earthy taste of mushrooms and the rich, smoky mozzarella.

The creamy sauce clings to the farfalle, making each bite packed with savory goodness. This dish is perfect for an impressive dinner that doesn’t require too much effort but feels indulgent and satisfying.

Smoked Mozzarella and Spinach Stuffed Shells

This Smoked Mozzarella and Spinach Stuffed Shells recipe combines the creamy goodness of ricotta and spinach with the irresistible smokiness of mozzarella.

Baked to perfection with marinara sauce, this dish is comforting, rich, and ideal for a family dinner or a special gathering.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup smoked mozzarella, shredded
• 2 cups fresh spinach, chopped
• 1 egg
• 2 cups marinara sauce
• 1/2 cup grated Parmesan
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Cook the jumbo pasta shells in salted water until al dente. Drain and set aside.
2. In a large mixing bowl, combine the ricotta cheese, smoked mozzarella, spinach, egg, Italian seasoning, salt, and pepper. Mix until well combined.
3. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
4. Stuff each cooked shell with the ricotta mixture and place them in the baking dish, seam side up.
5. Top the shells with the remaining marinara sauce and sprinkle with grated Parmesan.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until bubbly and golden.
7. Garnish with fresh basil before serving.

Smoked Mozzarella and Spinach Stuffed Shells are a comforting and hearty dish that’s easy to make but packed with complex flavors.

The smoked mozzarella adds a wonderful depth to the creamy spinach and ricotta filling, making each bite a delicious blend of smokiness and freshness.

This recipe is perfect for a cozy night in or a festive family meal.

Smoked Mozzarella and Sausage Lasagna

This Smoked Mozzarella and Sausage Lasagna takes the classic Italian dish to a new level of deliciousness with the addition of smoky mozzarella and flavorful sausage.

Layered with rich marinara sauce, seasoned ricotta, and tender lasagna noodles, this lasagna is perfect for feeding a crowd or for a make-ahead dinner.

Ingredients:

• 12 lasagna noodles
• 1 lb Italian sausage, crumbled
• 2 cups ricotta cheese
• 2 cups smoked mozzarella, shredded
• 2 cups marinara sauce
• 1/2 cup grated Parmesan
• 1 egg
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook the lasagna noodles according to package instructions. Drain and set aside.
2. In a large skillet, cook the crumbled Italian sausage over medium heat until browned. Drain any excess fat.
3. In a mixing bowl, combine the ricotta cheese, 1 cup of smoked mozzarella, egg, parsley, Italian seasoning, salt, and pepper.
4. Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
5. Layer 3 lasagna noodles on top of the sauce, followed by a layer of ricotta mixture, sausage, and more marinara sauce. Repeat the layers until all ingredients are used.
6. Top the lasagna with the remaining smoked mozzarella and Parmesan cheese.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden.
8. Let the lasagna rest for 10 minutes before serving.

Smoked Mozzarella and Sausage Lasagna is a comforting, hearty meal that’s bursting with flavors. The smoky mozzarella adds a depth of flavor that enhances the richness of the sausage and marinara sauce.

This lasagna is perfect for a large gathering or for meal prepping during the week, as it reheats beautifully.

Smoked Mozzarella and Pesto Gnocchi Bake

This Smoked Mozzarella and Pesto Gnocchi Bake is a quick and easy meal with layers of vibrant flavors.

The pillowy gnocchi is baked in a rich pesto sauce, topped with melted smoked mozzarella, creating a deliciously cheesy and flavorful dish that’s ready in no time.

Ingredients:

• 16 oz potato gnocchi
• 1/2 cup basil pesto (homemade or store-bought)
• 1 cup smoked mozzarella, shredded
• 1/4 cup grated Parmesan
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Cook the gnocchi according to the package instructions. Drain and set aside.
2. In a large mixing bowl, toss the cooked gnocchi with the pesto, cherry tomatoes, and olive oil. Season with salt and pepper to taste.
3. Transfer the gnocchi mixture to a greased baking dish.
4. Sprinkle the shredded smoked mozzarella and grated Parmesan evenly over the top.
5. Bake for 15-20 minutes, until the cheese is bubbly and golden.
6. Garnish with fresh basil leaves before serving.

Smoked Mozzarella and Pesto Gnocchi Bake is a quick, satisfying dish that’s bursting with fresh and smoky flavors. The combination of pesto and smoked mozzarella makes this baked gnocchi truly irresistible.

It’s a perfect recipe for busy weeknights or when you’re craving something comforting and cheesy without spending hours in the kitchen.

Smoked Mozzarella and Eggplant Penne

Smoked mozzarella and roasted eggplant come together beautifully in this hearty penne dish. The eggplant absorbs the smoky richness of the mozzarella, while the tangy marinara sauce adds a perfect balance.

This is a wonderful vegetarian option that’s both satisfying and full of flavor.

Ingredients:

• 12 oz penne pasta
• 1 large eggplant, cubed
• 2 tablespoons olive oil
• 2 cups marinara sauce
• 1 cup smoked mozzarella, shredded
• 1/2 cup grated Parmesan
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed eggplant with olive oil, salt, and pepper, and roast for 25 minutes until tender and golden.
2. Cook the penne in salted boiling water until al dente. Drain and set aside.
3. In a large skillet, sauté the garlic in olive oil for 1-2 minutes until fragrant. Add the marinara sauce and oregano, and simmer for 5 minutes.
4. Stir in the roasted eggplant and penne, tossing to coat everything in the sauce.
5. Stir in the smoked mozzarella and half the Parmesan, allowing the cheese to melt slightly.
6. Transfer the pasta to a baking dish, sprinkle with the remaining Parmesan, and bake for 10-15 minutes until bubbly.
7. Garnish with fresh basil before serving.

Smoked Mozzarella and Eggplant Penne is a robust, smoky, and comforting dish that will appeal to both vegetarians and meat-eaters alike.

The roasted eggplant pairs perfectly with the smoked mozzarella, creating a creamy, satisfying meal.

This recipe is perfect for weeknights or when you’re craving a hearty, meatless pasta option.

Smoked Mozzarella and Chicken Alfredo Fettuccine

This creamy fettuccine Alfredo is taken up a notch with the addition of smoked mozzarella and tender, juicy chicken. The smokiness of the cheese pairs perfectly with the rich Alfredo sauce, creating a comforting dish that’s full of flavor.

This is a great meal for a special dinner or a comforting weeknight indulgence.

Ingredients:

• 12 oz fettuccine pasta
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup smoked mozzarella, shredded
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked. Remove from the skillet, slice, and set aside.
2. In the same skillet, melt the butter and sauté the garlic for 1 minute. Add the heavy cream and simmer for 5 minutes, stirring occasionally.
3. Stir in the smoked mozzarella and Parmesan, allowing the cheese to melt into the sauce. Season with salt and pepper.
4. Cook the fettuccine in salted boiling water until al dente. Drain and toss with the Alfredo sauce.
5. Add the sliced chicken to the pasta, stirring gently to combine.
6. Garnish with fresh parsley before serving.

Smoked Mozzarella and Chicken Alfredo Fettuccine is the ultimate comfort food, combining creamy, smoky cheese with tender chicken and rich Alfredo sauce.

The addition of smoked mozzarella elevates this classic dish, making it even more indulgent and flavorful. It’s a perfect choice for when you’re craving a satisfying, restaurant-worthy meal at home.

Smoked Mozzarella and Sun-Dried Tomato Pesto Fusilli

In this dish, fusilli pasta is tossed with a vibrant sun-dried tomato pesto and smoked mozzarella, creating a rich and flavorful meal that’s both easy and impressive.

The smoky mozzarella adds depth to the tangy pesto, while the corkscrew shape of fusilli captures every bit of the flavorful sauce.

Ingredients:

• 12 oz fusilli pasta
• 1/2 cup sun-dried tomatoes (in oil), drained and chopped
• 1/4 cup pine nuts, toasted
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/2 cup olive oil
• 1 cup smoked mozzarella, cubed
• Salt and pepper to taste
• Grated Parmesan (optional for serving)

Instructions:

1. Cook the fusilli in salted boiling water until al dente. Drain and set aside.
2. In a food processor, blend the sun-dried tomatoes, basil, garlic, pine nuts, and olive oil until smooth. Season with salt and pepper to taste.
3. Toss the cooked fusilli with the sun-dried tomato pesto, stirring to coat the pasta evenly.
4. Stir in the cubed smoked mozzarella, allowing it to melt slightly into the warm pasta.
5. Serve immediately, with extra Parmesan if desired.

Smoked Mozzarella and Sun-Dried Tomato Pesto Fusilli is a delightful combination of smoky, tangy, and fresh flavors. The rich sun-dried tomato pesto coats the fusilli perfectly, while the smoked mozzarella adds a creamy texture and depth of flavor.

This pasta dish is both easy to prepare and impressively delicious, making it perfect for any occasion.

Note: More recipes are coming soon!