Oven-Baked Mozzarella Sticks with Marinara

Why You’ll Love This Recipe

• All the pizzeria vibes without deep frying—crispy outside, stretchy cheese inside.
• Ready in under 30 minutes with simple supermarket shortcuts.
• Garlic-butter toss and Parmesan boost flavor and texture after baking.
• Perfect party snack: serve with individual “marinara cups” for easy dunking.

Grocery List

• Produce: 2 garlic cloves, 1 small bunch parsley
• Dairy: 1 (16 oz) bag frozen mozzarella sticks, Parmesan cheese, unsalted butter
• Pantry: Marinara sauce (24 oz jar is plenty), olive oil spray, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Mozzarella Sticks

• 1 (16 oz) bag frozen mozzarella sticks (about 12 sticks)
• Olive oil spray

For the Garlic-Butter Parmesan Toss

• 3 tbsp unsalted butter
• 2 garlic cloves, finely minced
• 1/3 cup finely grated Parmesan (Parmigiano Reggiano preferred)
• 1 tbsp finely chopped fresh parsley
• 1/4 tsp red pepper flakes (optional)
• 1/8 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper

For the Marinara Cup (Warmed)

• 1 1/2 cups marinara sauce
• 1 tsp extra-virgin olive oil (optional, for richness)
• Pinch of sugar or splash of balsamic (optional, to balance acidity)
• Extra chopped parsley and Parmesan, for garnish

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 425°F with a rack in the center. Line a rimmed sheet pan with parchment paper and lightly mist it with olive oil spray. This prevents sticking and encourages even browning without deep frying.

Step 2: Bake the mozzarella sticks

Arrange the frozen mozzarella sticks on the prepared pan, spacing them about 1 inch apart. Bake for 10–12 minutes, turning once at the halfway point, until the coating is golden and the cheese is just starting to soften inside. Avoid overbaking, which can cause cheese to burst out.

Step 3: Make the garlic butter

While the sticks bake, melt the butter in a small skillet over medium-low heat. Add the minced garlic and cook, stirring, for 60–90 seconds until fragrant but not browned. Stir in red pepper flakes if using, then take off heat and mix in the chopped parsley. Season with a small pinch of salt and a grind of pepper.

Step 4: Warm the marinara

In a small saucepan over low heat, warm the marinara with the olive oil and a pinch of sugar or splash of balsamic if desired. Simmer gently for 4–6 minutes, stirring occasionally, until hot and slightly thickened. Keep warm on the lowest setting.

Step 5: Toss with garlic butter and Parmesan

Transfer the hot mozzarella sticks to a large mixing bowl. Drizzle the warm garlic butter over them, sprinkle on the Parmesan, and add a small pinch of salt and pepper. Toss quickly and gently with a spatula or tongs to evenly coat while the sticks are still hot so the cheese clings.

Step 6: Serve with marinara cups

Ladle the warm marinara into small ramekins or cups—one per person if serving individually. Arrange the mozzarella sticks around the cups on a platter. Garnish with extra Parmesan and a little parsley. Serve immediately while everything is hot and crisp.

Pro Tips

• Line with parchment and avoid foil; parchment helps prevent cheese from sticking if any leaks.
• Bake from frozen for best texture—do not thaw the sticks.
• Toss the sticks the moment they come out of the oven so the garlic butter and Parmesan adhere.
• Use very finely grated Parmesan (Microplane-fine) for even coating that melts slightly on contact.
• If a few sticks leak, rotate them so the melted cheese face is up; they will still taste great once tossed.

Variations

• Air Fryer: Cook frozen sticks at 400°F for 6–8 minutes, shaking halfway. Proceed with the garlic-butter Parmesan toss.
• From-Scratch Sticks: Bread mozzarella string-cheese halves in flour, egg, and seasoned panko twice. Freeze solid (2–3 hours), then bake at 425°F 10–12 minutes or air fry at 390°F 6–8 minutes. Toss as directed.
• Spicy Arrabbiata: Warm marinara with 1–2 tsp Calabrian chili paste or 1/2–1 tsp crushed red pepper for heat.

Storage & Make-Ahead

Garlic butter can be prepared up to 3 days ahead; refrigerate and gently rewarm to liquefy. Marinara can be warmed and held over very low heat or reheated in 2–3 minutes on the stovetop. Leftover baked mozzarella sticks keep 1–2 days in an airtight container in the fridge; reheat in a 400°F oven or air fryer for 4–6 minutes until re-crisped. Do not microwave, which softens the coating. If using homemade breaded sticks, freeze them uncooked on a tray until solid, then store in a freezer bag for up to 2 months; bake from frozen.

Nutrition (per serving)

Approximate for 1 serving (3 sticks, garlic-butter Parmesan toss, and 1/2 cup marinara): 420 calories; 25 g fat; 28 g carbohydrates; 18 g protein; 3 g fiber; 900 mg sodium. Values will vary by brand and exact portion size.