Recipes with parmesan, parmigiano-reggiano cheese, grated

Cajun pork boulettes simmer ground pork with onion, peppers, and garlic in a brown roux gravy, then fold in rice before getting breaded and fried into golden, walnut-sized fritters. Served with Creole mustard aioli for full Louisiana flair.

Cheesy buffet biscuits made with Bisquick, Parmesan, and scallions, baked in a 9x13 pan and scored into squares. Makes 2 dozen pull-apart biscuits for feeding a hungry crowd.

Italian hunter's-style chicken browned and baked in tomato sauce with red wine, garlic, bell peppers, and mushrooms. Finished with Parmesan for a rustic, hearty dinner.

Quick Chicago-style deep dish pizza using refrigerator biscuits for the crust, loaded with seasoned ground beef, mushrooms, fresh tomato, and stretchy mozzarella.

A buttery lemon-garlic orzo finished with parmesan and fresh herbs. The chicken broth reduces and gets mounted with butter into a silky sauce that coats every grain. A quick, savory side for any meat.

Pesto carbonara combining fresh basil and garlic with a classic egg-cream-Parmesan carbonara sauce over vermicelli. Crispy bacon and the heat of the pasta gently cook the egg mixture.

Kale and leek pie with poached fish in bechamel sauce, cheddar, and Parmesan baked in a pie shell. A savory British-style fish pie with greens.

Scalloped red potatoes baked in garlic-infused cream reduced with butter and Parmesan. A rich, golden gratin with a beautifully concentrated sauce.

Monterey spaghetti casserole with Monterey Jack, Parmesan, sour cream, and mixed vegetables. A lighter baked pasta using low-fat cheese and egg whites.

Pasta with asparagus, an aglio e olio-style dish with five cloves of garlic, red pepper flakes, hot sauce, fresh asparagus, and Parmesan over mostaccioli. Light, garlicky, ready in 40 minutes.

Seven layer salad with crisp iceberg, water chestnuts, peas, and a sweet parmesan-mayo dressing, finished with bacon and hard-boiled egg. A make-ahead potluck classic that chills overnight.

Pasta with beans, the Italian-American take on pasta e fagioli, with elbow macaroni tossed into a brothy tomato base loaded with cannellini beans, garlic, and Parmesan. Rustic one-pot comfort food.

One-pot whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan in a vegetable juice broth. A filling low-fat vegetarian dinner for two, ready in about an hour.

A vegetable-packed white lasagna layered with a creamy pesto sauce, mashed white beans, mushrooms, peppers, eggplant, and spinach-ricotta. No tomato in sight, finished with a parmesan-breadcrumb crust.

This delicious white pizza is topping with caramelized onion, leafy greens and the mixture of the ricotta and parmesan cheese.

Green beans braised in white wine with summer squash, cherry tomatoes, oregano, and a shower of Parmesan. A light, healthy 30-minute side that puts peak-season produce front and center.