Pasta Bake -How many mozzarella Balls?

Bunny200

I'm making pasta bake for 3 people, adding lardons & onions and I can't decide whether to use just 1 ball or 2. What do you think? I need to get the other one out of the freezer so need to decide soon.......

Thanks

Gingernutmeg

Personally I'd just use one and slice it thinly

freyasmum

Gingernutmeg wrote: »

Personally I'd just use one and slice it thinly

I second this

Bunny200

Gingernutmeg wrote: »

Personally I'd just use one and slice it thinly

That was my first thought but then I thought it would be too stingy!! Going with 1

Thanks

Caterina

I would not use mozzarella balls, they are a bit too wet and stringy for pasta bake, but you could use the harder type mozzarella, not the one in water. A good and much cheaper alternative for pasta bake (tried and tested) is Edam cheese. HTH

jcr16

i buy the tesco value mozzerlla ball's. an for most pasta dishes i will use 2. As we all love it. there only 46p and if your making for guests then be nice to have lots.

also i find i can never thinely slice it.i end up with chunks, lol.

but if you would prefer to use a grated mozzerlla. Sainsbury do a basic one 200g for £1.10. and at the mo morrisons have there grated mozzerella on offer for £1 for 200g. make it slightly cheaper than buying a block and grating it yourself.

thriftlady_2

Caterina wrote: »

I would not use mozzarella balls, they are a bit too wet and stringy for pasta bake, but you could use the harder type mozzarella, not the one in water. A good and much cheaper alternative for pasta bake (tried and tested) is Edam cheese. HTH

I remember you saying this a while ago Caterina, I think it was about pizzas. I now use ready-grated mozzarella (yes, really:D ) and my pizzas are much better for it not soggy any more, so many thanks for this genuine Italian tip:T

ubamother

We love fresh mozzarella - in salads as well as a topping - if I'm not planning to slice it, I freeze it (not in its water), then grate from frozen - I find it grates much more easily.