1 (6 ounce) package extra virgin olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cups shredded mozzarella cheese
1 (10.75 ounce) can evaporated milk
1 cup shredded mozzarella cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped green onion
In a large pot over medium heat, heat olive oil and cook onion and bell pepper until red. Stir in oregano, basil, rosemary, salt, pepper and mozzarella cheese. Cook and stir about 5 minutes.
Stir in mozzarella cheese, mozzarella cheese, mozzarella cheese, green onion, and melted butter. Cook and stir for about 5 minutes. Remove from heat and stir in evaporated milk. Pour into a large pot. Bring to a boil and reduce heat to medium-low. Cover and simmer for 2 hours. Serve hot.