20 Creamy Mozzarella Pearls Recipes Perfect for Entertaining

Looking for the ultimate crowd-pleaser? Mozzarella pearls are your secret weapon! These bite-sized bursts of creamy goodness can transform any dish from simple to spectacular—perfect for impressing guests or treating yourself. Whether you’re craving cozy comfort food or fresh seasonal bites, we’ve rounded up 20 irresistible recipes that make the most of these little flavor gems. Get ready to fall in love with mozzarella pearls all over again!

Caprese Salad with Mozzarella Pearls and Balsamic Glaze

This effortless Caprese salad feels fancy but comes together in minutes—perfect for impressing guests or treating yourself to a fresh, vibrant bite.

Ingredients:

• 1 pint cherry tomatoes, halved
• 8 oz mozzarella pearls (small fresh mozzarella balls), drained
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze, plus extra for drizzling
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, gently toss the cherry tomatoes, mozzarella pearls, and basil with 2 tbsp olive oil and 1 tbsp balsamic glaze until evenly coated.
2. Sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp black pepper, then toss once more.
3. Transfer to a serving platter and drizzle lightly with additional balsamic glaze for a glossy finish.

The juicy tomatoes and creamy mozzarella pearls soak up the tangy-sweet glaze, while the basil adds a pop of herbal brightness—no cooking required!

Tip: For the best flavor, let the salad sit at room temperature for 10 minutes before serving to let the flavors meld.

Tomato Basil Bruschetta with Mozzarella Pearls

This fresh, vibrant bruschetta is a summer staple—juicy tomatoes, creamy mozzarella, and fragrant basil piled onto crisp, garlicky toast.

Ingredients:

• 1 baguette, sliced into ½-inch thick pieces (about 12 slices)
• 3 tbsp extra-virgin olive oil, divided
• 2 cups diced ripe tomatoes (about 3 medium)
• 1 cup mozzarella pearls, drained
• ¼ cup finely chopped fresh basil
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Toast the bread: Preheat oven to 375°F. Brush both sides of baguette slices with 2 tbsp olive oil. Arrange on a baking sheet and bake for 8–10 minutes until golden and crisp.
2. Mix the topping: In a bowl, combine tomatoes, mozzarella pearls, basil, garlic, remaining 1 tbsp olive oil, balsamic vinegar, salt, and black pepper. Gently toss to coat.
3. Assemble: Spoon the tomato mixture generously over each toasted slice. Serve immediately.

The contrast of the warm, crunchy bread with the cool, tangy topping is downright addictive—perfect for impressing guests with minimal effort.

Tip: For extra flavor, rub the toasted bread with a cut garlic clove before adding the topping.

Mozzarella Pearls and Prosciutto Skewers

These elegant skewers are the ultimate fuss-free appetizer—salty prosciutto, creamy mozzarella, and a drizzle of honey make every bite irresistible.

Ingredients:

• 8 oz mozzarella pearls (drained)
• 4 oz thinly sliced prosciutto, cut into 1-inch-wide strips
• 2 tbsp honey
• 1 tbsp extra-virgin olive oil
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp flaky sea salt
• 12 small wooden skewers (or toothpicks)

Instructions:

1. Thread one mozzarella pearl onto each skewer, then wrap a prosciutto strip around it loosely, letting the ends drape naturally.
2. Arrange skewers on a serving platter. Drizzle evenly with 2 tbsp honey and 1 tbsp olive oil.
3. Sprinkle with 1/2 tsp black pepper and 1/4 tsp flaky sea salt just before serving.

The contrast of sweet honey against the rich prosciutto and milky cheese is downright addictive—guests will swipe these off the tray in seconds.

Tip: For a pretty twist, tuck a fresh basil leaf between the mozzarella and prosciutto before skewering.

Creamy Pasta Salad with Mozzarella Pearls and Sun-Dried Tomatoes

This vibrant pasta salad is a crowd-pleaser, with creamy dressing, juicy mozzarella pearls, and the tangy punch of sun-dried tomatoes—perfect for picnics or potlucks!

Ingredients:

• 8 oz rotini pasta
• 1 cup mozzarella pearls, drained
• 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil

Instructions:

1. Cook the rotini pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the mayonnaise, sour cream, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper until smooth.
3. Add the cooled pasta, mozzarella pearls, sun-dried tomatoes, and fresh basil to the bowl. Toss gently until everything is evenly coated.
4. Chill for at least 1 hour before serving to let the flavors meld.

The creamy dressing clings perfectly to every bite, while the mozzarella pearls add little bursts of freshness—no one can resist this combo!

Tip: For extra flavor, reserve 1 tbsp of the sun-dried tomato oil and whisk it into the dressing.

Mozzarella Pearls and Cherry Tomato Appetizer

This effortless yet elegant appetizer is a crowd-pleaser, combining creamy mozzarella pearls with juicy cherry tomatoes for a bite-sized burst of freshness.

Ingredients:

• 1 pint cherry tomatoes, halved
• 8 oz mozzarella pearls, drained
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 10 fresh basil leaves, thinly sliced

Instructions:

1. In a large bowl, gently toss the halved cherry tomatoes and mozzarella pearls with 2 tbsp extra-virgin olive oil until evenly coated.
2. Drizzle with 1 tbsp balsamic glaze, then sprinkle with 1/4 tsp kosher salt and 1/4 tsp black pepper. Toss lightly to combine.
3. Let the mixture sit at room temperature for 10 minutes to allow flavors to meld.
4. Just before serving, fold in the sliced basil leaves.

The contrast of cool, creamy mozzarella with the tangy-sweet tomatoes and balsamic makes every bite irresistible. Perfect for skewering or scooping with crusty bread!

Tip: For a prettier presentation, skewer alternating tomatoes and mozzarella pearls on short toothpicks.

Spinach and Mozzarella Pearls Stuffed Chicken Breast

Juicy chicken breasts get a gourmet upgrade with a melty mozzarella and spinach filling—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach, finely chopped
• 1/2 cup mozzarella pearls (or shredded mozzarella)
• 2 tbsp cream cheese, softened
• 1 clove garlic, minced
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 tsp Italian seasoning
• 1 tbsp olive oil
• 1/4 cup chicken broth (or white wine)

Instructions:

1. Preheat oven to 375°F. Butterfly the chicken breasts by slicing horizontally, leaving one edge intact to create a pocket.
2. In a bowl, mix the spinach, mozzarella pearls, cream cheese, garlic, 1/4 tsp salt, black pepper, and Italian seasoning. Stuff each breast evenly with the mixture, then secure with toothpicks.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear the chicken for 3–4 minutes per side until golden. Pour in chicken broth, then transfer the skillet to the oven.
4. Bake for 18–20 minutes until the chicken reaches 165°F internally. Let rest for 5 minutes before slicing.

The mozzarella pearls create little pockets of gooey goodness in every bite, while the cream cheese keeps the filling luxuriously creamy. Tip: For extra flavor, sprinkle grated Parmesan over the chicken before baking.

Grilled Vegetable Platter with Mozzarella Pearls

This vibrant platter is summer on a plate—smoky grilled veggies meet creamy mozzarella pearls for a dish that’s as pretty as it is tasty.

Ingredients

• 1 medium zucchini, sliced lengthwise into 1/2-inch planks
• 1 medium yellow squash, sliced lengthwise into 1/2-inch planks
• 1 red bell pepper, quartered and seeded
• 1 small eggplant, sliced into 1/2-inch rounds
• 1/4 cup extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1 (8 oz) container mozzarella pearls, drained
• 2 tbsp chopped fresh basil

Instructions

1. Preheat grill to medium-high (about 400°F). In a large bowl, whisk together 1/4 cup olive oil, 1 tbsp balsamic vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp oregano.
2. Toss zucchini, yellow squash, bell pepper, and eggplant in the marinade until evenly coated. Let sit for 10 minutes.
3. Grill vegetables for 3–4 minutes per side, until tender with visible char marks. Transfer to a platter.
4. Scatter mozzarella pearls over warm veggies and sprinkle with 2 tbsp fresh basil. Serve immediately.

The contrast of smoky veggies, cool cheese, and bright basil makes this a showstopper for alfresco dinners—no fancy skills required!

Tip: For extra flavor, drizzle with a balsamic glaze just before serving.

Mozzarella Pearls and Avocado Salad

This Mozzarella Pearls and Avocado Salad is a creamy, fresh bite of summer—perfect for lazy lunches or as a vibrant side at your next BBQ.

• 8 oz mozzarella pearls, drained
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

1. In a large bowl, gently combine the mozzarella pearls, diced avocados, and cherry tomatoes.
2. Drizzle with 2 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss lightly to coat.
3. Fold in the sliced basil just before serving to keep it bright and fresh.

The magic here is in the textures—silky avocado, juicy tomatoes, and those irresistible little mozzarella bursts make every forkful exciting.

Tip: For extra zing, add a squeeze of lemon juice or a pinch of red pepper flakes!

Garlic Bread Pizza with Mozzarella Pearls and Fresh Basil

This twist on garlic bread turns it into a cheesy, herby pizza with minimal effort—perfect for a quick weeknight treat or game-day snack.

Ingredients:

• 1 (12-oz) loaf French bread, halved lengthwise
• 1/4 cup unsalted butter, softened
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1 cup mozzarella pearls (or shredded mozzarella)
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Place the bread halves cut-side up on a baking sheet.
2. In a small bowl, mix the softened butter, minced garlic, salt, and black pepper. Spread evenly over the bread halves.
3. Bake for 5 minutes until the butter is melted and fragrant. Remove from oven.
4. Spread the marinara sauce over the toasted bread, then scatter the mozzarella pearls on top.
5. Return to the oven and bake for 10–12 minutes, until the cheese is bubbly and lightly golden.
6. Top with fresh basil and red pepper flakes (if using). Slice and serve immediately.

The mozzarella pearls create little pockets of melty goodness, while the fresh basil adds a bright finish that cuts through the richness.

Tip: For extra crispiness, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Mozzarella Pearls and Roasted Red Pepper Dip

This creamy, tangy dip pairs silky mozzarella pearls with smoky roasted peppers for a crowd-pleasing appetizer that comes together in minutes.

Ingredients:

• 1 (8 oz) jar roasted red peppers, drained and patted dry
• 1 (8 oz) container mozzarella pearls, drained
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp chopped fresh basil, plus extra for garnish
• Crostini or pita chips, for serving

Instructions:

1. In a food processor, pulse the roasted red peppers until finely chopped (about 5 pulses).
2. Add the mayonnaise, sour cream, lemon juice, garlic powder, smoked paprika, and salt. Blend until smooth, scraping down the sides as needed.
3. Transfer the mixture to a serving bowl and gently fold in the mozzarella pearls and chopped basil.
4. Chill for at least 30 minutes to let flavors meld. Garnish with extra basil and serve with crostini or pita chips.

The contrast of cool, creamy mozzarella with the bold pepper dip makes every bite irresistible—plus, it’s sturdy enough to prep ahead for parties!

Tip: For extra charred flavor, briefly blister drained jarred peppers in a dry skillet before blending.

Zucchini Noodles with Mozzarella Pearls and Pesto

This light yet satisfying dish turns zucchini into tender noodles, tossed with creamy mozzarella and vibrant pesto for a fuss-free meal that feels fancy.

Ingredients

• 3 medium zucchinis, spiralized into noodles (about 4 cups)
• 1 cup fresh mozzarella pearls
• 1/3 cup basil pesto (store-bought or homemade)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp toasted pine nuts (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add zucchini noodles and cook for 2–3 minutes, tossing gently, just until softened but still slightly crisp.
2. Remove from heat and stir in pesto, salt, pepper, and lemon juice until evenly coated.
3. Gently fold in mozzarella pearls and pine nuts (if using). Serve immediately.

The contrast of cool mozzarella with the warm zucchini and bold pesto makes every bite refreshing yet rich. Tip: For extra flavor, let the dish sit for 5 minutes before serving—the mozzarella will soften slightly and soak up the pesto.

Mozzarella Pearls and Olive Tapenade Crostini

These elegant crostini are a breeze to throw together, with creamy mozzarella pearls balancing the bold, briny kick of homemade olive tapenade.

Ingredients:

• 1 baguette, sliced into ½-inch thick rounds (about 20 slices)
• ¼ cup extra-virgin olive oil, divided
• 1 cup pitted Kalamata olives
• 2 tbsp capers, drained
• 1 small garlic clove, minced
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• ½ tsp freshly ground black pepper
• 1 (8 oz) container mozzarella pearls, drained
• 2 tbsp chopped fresh parsley

Instructions:

1. Toast the bread: Preheat oven to 375°F. Brush both sides of baguette slices with 2 tbsp olive oil. Arrange on a baking sheet and bake for 10-12 minutes, flipping halfway, until golden and crisp. Let cool.
2. Make the tapenade: In a food processor, pulse olives, capers, garlic, lemon zest, lemon juice, remaining 2 tbsp olive oil, and black pepper until roughly chopped but still chunky.
3. Assemble: Spread 1 tsp tapenade onto each crostini, top with 3-4 mozzarella pearls, and sprinkle with parsley.

The contrast of the crunchy bread, salty tapenade, and pillowy mozzarella makes these bite-sized toasts irresistible for cocktail hour.

Tip: For extra flavor, let the tapenade sit for 30 minutes before assembling to let the garlic mellow.

Stuffed Portobello Mushrooms with Mozzarella Pearls

These juicy portobellos are packed with creamy mozzarella pearls and fresh herbs, making them a showstopping appetizer or light main dish.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 3 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mozzarella pearls (or diced fresh mozzarella)
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh basil
• 1 tsp minced garlic
• 1/2 tsp dried oregano
• 1 tbsp balsamic glaze (for drizzling)

Instructions:

1. Preheat oven to 400°F. Brush portobello caps with 2 tbsp olive oil, then sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Place gill-side up on a baking sheet.
2. In a bowl, mix mozzarella pearls, Parmesan, basil, garlic, oregano, remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Divide mixture evenly among mushrooms.
3. Bake for 18–20 minutes until cheese is melted and mushrooms are tender. Drizzle with balsamic glaze just before serving.

The contrast of the meaty mushrooms, gooey cheese, and tangy balsamic makes every bite irresistible. Perfect for impressing guests with minimal effort!

Tip: For extra flavor, scrape out the gills with a spoon before stuffing—this also prevents excess moisture.

Mozzarella Pearls and Salami Antipasto Platter

This effortless yet elegant platter is perfect for entertaining—minimal prep, maximum flavor, and a gorgeous spread that looks like you spent hours.

Ingredients:

• 8 oz mozzarella pearls, drained
• 6 oz hard salami, sliced into thin rounds
• 1/2 cup marinated artichoke hearts, drained and halved
• 1/3 cup Kalamata olives, pitted
• 1/4 cup roasted red peppers, sliced into strips
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp dried oregano
• 1/4 tsp flaky sea salt
• Crusty bread or crackers, for serving

Instructions:

1. Arrange the mozzarella pearls, salami, artichoke hearts, olives, and roasted red peppers on a large serving board or platter.
2. Drizzle the extra-virgin olive oil and balsamic glaze evenly over the ingredients.
3. Sprinkle with dried oregano and flaky sea salt.
4. Let the platter sit at room temperature for 10 minutes to allow the flavors to meld before serving with crusty bread or crackers.

The creamy mozzarella and salty salami play off the tangy artichokes and sweet peppers, creating a bite-sized symphony of textures in every forkful.

Tip: For a pop of freshness, tuck in a handful of basil leaves right before serving.

Creamy Risotto with Mozzarella Pearls and Asparagus

This dreamy risotto is a celebration of spring, with tender asparagus and melty mozzarella pearls folded into every creamy bite.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 1/2 cups Arborio rice
• 4 cups low-sodium chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 small yellow onion, finely diced
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 cup mozzarella pearls
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large skillet, heat 1 tbsp butter and olive oil over medium heat. Add onion and cook for 3 minutes until translucent. Stir in Arborio rice and toast for 1 minute.
2. Pour in white wine and simmer until mostly absorbed, about 2 minutes. Add 1/2 cup warm broth and stir frequently until absorbed. Repeat, adding broth in 1/2-cup increments, for 18–20 minutes total.
3. Meanwhile, blanch asparagus in boiling water for 2 minutes, then drain and rinse under cold water.
4. When rice is al dente but still creamy, stir in asparagus, remaining 2 tbsp butter, Parmesan, mozzarella pearls, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and let rest for 2 minutes off heat.

The magic here? The mozzarella pearls create little pockets of stretchy goodness without overpowering the delicate asparagus.

Tip: For extra depth, finish with a drizzle of truffle oil or a squeeze of lemon.

Mozzarella Pearls and Grilled Peach Salad

This vibrant summer salad balances creamy mozzarella with smoky-sweet peaches and a bright basil dressing—perfect for lazy lunches or al fresco dinners.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 1 (8 oz) container mozzarella pearls, drained
• 2 cups baby arugula
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp cracked black pepper

Instructions:

1. Grill the peaches: Heat a grill pan over medium-high. Brush peach halves with 1 tbsp olive oil and grill cut-side down for 3–4 minutes until char marks appear. Let cool slightly, then slice into wedges.
2. Assemble: In a large bowl, gently toss arugula, grilled peaches, mozzarella pearls, and basil.
3. Finish: Drizzle with balsamic glaze and sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp black pepper.

The contrast of juicy peaches against the milky mozzarella and peppery arugula makes every bite a little celebration of summer.

Tip: For extra depth, drizzle the peaches with honey before grilling—it caramelizes into a sticky-sweet crust.

Mediterranean Quinoa Bowl with Mozzarella Pearls

Packed with bright flavors and creamy mozzarella pearls, this quinoa bowl is a fuss-free lunch that feels like a vacation in every bite.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 ½ cups water
• ½ tsp salt, divided
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup Kalamata olives, pitted and sliced
• ¼ cup red onion, finely diced
• ½ cup mozzarella pearls
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• ¼ tsp black pepper

Instructions:

1. In a saucepan, combine quinoa, water, and ¼ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, toss cherry tomatoes, cucumber, olives, red onion, and mozzarella pearls with the warm quinoa.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, remaining ¼ tsp salt, and black pepper. Drizzle over the quinoa mixture and gently toss to coat.

The magic here? The mozzarella pearls soften just enough against the warm quinoa without melting, creating little pockets of creaminess in every forkful.

Tip: For extra zing, add a sprinkle of crumbled feta or a handful of fresh basil leaves.

Mozzarella Pearls and Pesto Stuffed Tomatoes

These juicy tomatoes are bursting with creamy mozzarella and herby pesto—perfect for a light lunch or elegant appetizer.

Ingredients:

• 6 medium ripe tomatoes (about 3 inches wide)
• 1/2 cup mozzarella pearls, drained
• 1/4 cup prepared basil pesto
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh basil (for garnish)

Instructions:

1. Preheat oven to 375°F. Slice the top 1/4 inch off each tomato and scoop out the seeds and pulp with a spoon, leaving a 1/2-inch-thick shell.
2. In a bowl, mix mozzarella pearls, pesto, olive oil, salt, and black pepper. Spoon the mixture evenly into the tomato shells.
3. Place stuffed tomatoes in a baking dish and bake for 15–18 minutes until the cheese is melty and the tomatoes are slightly softened but still hold their shape.
4. Garnish with fresh basil and serve warm.

The contrast of cool mozzarella pearls against the warm, garlicky pesto makes every bite irresistible. Plus, they’re just as pretty as they are tasty!

Tip: For a crispier top, broil for 1–2 minutes at the end—just keep an eye on them!

Baked Ziti with Mozzarella Pearls and Italian Sausage

This hearty baked ziti is a crowd-pleaser, with melty mozzarella pearls and savory Italian sausage adding bursts of flavor in every bite.

Ingredients:

• 12 oz ziti pasta
• 1 lb Italian sausage (casings removed)
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz mozzarella pearls
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook ziti according to package directions until al dente, then drain.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Brown Italian sausage, breaking it into crumbles, for 6–8 minutes until fully cooked.
3. In a large bowl, combine cooked ziti, sausage, 2 cups marinara sauce, 1 cup ricotta, 1/2 cup Parmesan, 1 tsp garlic powder, 1 tsp basil, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in mozzarella pearls.
4. Transfer to a greased 9×13-inch baking dish and bake for 25 minutes until bubbly and golden on top.

The mozzarella pearls melt into creamy pockets, while the Italian sausage infuses every forkful with rich, herby goodness.

Tip: For extra crispiness, broil for 2–3 minutes at the end—just keep an eye on it!

Mozzarella Pearls and Artichoke Heart Salad

Bright, creamy, and effortlessly elegant, this salad comes together in minutes but tastes like you fussed over it.

Ingredients:

• 1 (8 oz) package mozzarella pearls, drained
• 1 (14 oz) can artichoke hearts in water, drained and quartered
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a large bowl, gently combine mozzarella pearls, artichoke hearts, and cherry tomatoes.
2. In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and red pepper flakes (if using) until emulsified.
3. Drizzle the dressing over the salad and toss lightly to coat. Fold in fresh basil just before serving.

The contrast of juicy tomatoes, briny artichokes, and milky mozzarella makes every bite a little celebration—perfect for when you want something fresh but indulgent.

Tip: For extra zing, let the salad sit for 10 minutes before serving to let the flavors meld.

Conclusion

With these 20 creamy mozzarella pearls recipes, entertaining has never been easier—or more delicious! Whether you’re hosting a party or just craving something indulgent, there’s a dish here for every occasion. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!