Recipes with parmesan, parmigiano-reggiano cheese, grated
2,567 recipes
Creamy Garlic Dressing
A four-ingredient garlic dressing made with plain yogurt, low-fat Italian dressing, Parmesan, and fresh garlic. Light, tangy, and ready in 10 minutes flat.
Dagwood Italiano
Rosemary-marinated lamb on French bread with roasted peppers, melted mozzarella, and Parmesan. An Italian-style open-faced sandwich broiled until bubbly.
Wagon Wheels with Sun-Dried Tomato Sauce
Wagon wheel pasta smothered in a puréed sun-dried tomato sauce with garlic, oregano, and a squeeze of lemon, finished with grated Parmesan. A quick, intensely flavorful dinner for two.
Borlenghe
Paper-thin Italian crepes from Emilia-Romagna, spread with a savory lardo-prosciutto-rosemary paste and showered in Parmigiano-Reggiano. Rustic, rich, and utterly addictive street food you can make at home.
Pasta E. Fagioli
Pasta e fagioli with cranberry beans, tubetti pasta, white wine, and Parmesan. Half the beans are pureed for a thick, creamy broth with no cream needed.
Fresh Broccoli & Red Pepper Pizza
Deep-dish broccoli and red pepper pizza loaded with three cheeses: mozzarella, provolone, and Parmesan. Fresh vegetables in a golden pie crust shell.
Quick Beef Minestrone
Another succulent beef dish made with mixed vegetables, tomato soup and macaroni.
Spinach Gnocci
Pillowy homemade gnocchi made with pureed spinach, mozzarella, Parmesan, and eggs. Gently simmered until they float, these Italian dumplings are tender, cheesy, and vibrant green.
Opulent Oysters
Baked oysters with crispy French fried onions, half and half, and Parmesan, baked hot until bubbly and golden. The retro 5-ingredient appetizer that punches above its pantry-staple ingredient list.
Garlic Cheese Bread
Garlic cheese bread scaled for a crowd: French bread slabs slathered with garlic butter, blanketed in mozzarella, and showered with parmesan, oregano, and parsley. Built for parties, potlucks, and catering.
Tortelloni Di Zucca
Handmade tortelloni stuffed with acorn squash, escarole, ham, and ricotta, finished in a buttery pecorino-tomato cream sauce. An Italian masterclass worth every minute.
Tortelloni Di Zucca
Handmade tortelloni stuffed with acorn squash, escarole, ham, and ricotta, finished in a buttery pecorino-tomato cream sauce. An Italian masterclass worth every minute.
Pumpkin Walnut Loaf
Vegetarian pumpkin walnut loaf: fresh pumpkin, rice, walnuts and herbs baked together and served with a quick stewed tomato sauce. A fall main dish that doesn't apologize for being meat-free.
Linguine with Herbed Shrimp
Linguine with herbed shrimp in a garlic butter and olive oil sauce, finished with Parmigiano-Reggiano and fresh herbs. An easy 35-minute pasta dinner with bold flavor and almost no cleanup.
Wild Mushroom Lasagna
Earthy wild mushroom lasagna layered with Marsala-sauteed fungi, creamy Fontina bechamel, and a golden mozzarella-Parmesan crust. Vegetarian comfort food at its most elegant.
Tortellini with Garden Vegetables
Tortellini with garden vegetables tosses cheese-filled pasta with sautéed carrots, zucchini, peas, and fresh tomato in olive oil with Parmesan and basil. Quick vegetarian weeknight dinner.
A four-ingredient garlic dressing made with plain yogurt, low-fat Italian dressing, Parmesan, and fresh garlic. Light, tangy, and ready in 10 minutes flat.
Rosemary-marinated lamb on French bread with roasted peppers, melted mozzarella, and Parmesan. An Italian-style open-faced sandwich broiled until bubbly.
Wagon wheel pasta smothered in a puréed sun-dried tomato sauce with garlic, oregano, and a squeeze of lemon, finished with grated Parmesan. A quick, intensely flavorful dinner for two.
Paper-thin Italian crepes from Emilia-Romagna, spread with a savory lardo-prosciutto-rosemary paste and showered in Parmigiano-Reggiano. Rustic, rich, and utterly addictive street food you can make at home.
Pasta e fagioli with cranberry beans, tubetti pasta, white wine, and Parmesan. Half the beans are pureed for a thick, creamy broth with no cream needed.
Deep-dish broccoli and red pepper pizza loaded with three cheeses: mozzarella, provolone, and Parmesan. Fresh vegetables in a golden pie crust shell.
Another succulent beef dish made with mixed vegetables, tomato soup and macaroni.
Pillowy homemade gnocchi made with pureed spinach, mozzarella, Parmesan, and eggs. Gently simmered until they float, these Italian dumplings are tender, cheesy, and vibrant green.
Baked oysters with crispy French fried onions, half and half, and Parmesan, baked hot until bubbly and golden. The retro 5-ingredient appetizer that punches above its pantry-staple ingredient list.
Garlic cheese bread scaled for a crowd: French bread slabs slathered with garlic butter, blanketed in mozzarella, and showered with parmesan, oregano, and parsley. Built for parties, potlucks, and catering.
Handmade tortelloni stuffed with acorn squash, escarole, ham, and ricotta, finished in a buttery pecorino-tomato cream sauce. An Italian masterclass worth every minute.
Handmade tortelloni stuffed with acorn squash, escarole, ham, and ricotta, finished in a buttery pecorino-tomato cream sauce. An Italian masterclass worth every minute.
Vegetarian pumpkin walnut loaf: fresh pumpkin, rice, walnuts and herbs baked together and served with a quick stewed tomato sauce. A fall main dish that doesn't apologize for being meat-free.
Linguine with herbed shrimp in a garlic butter and olive oil sauce, finished with Parmigiano-Reggiano and fresh herbs. An easy 35-minute pasta dinner with bold flavor and almost no cleanup.
Earthy wild mushroom lasagna layered with Marsala-sauteed fungi, creamy Fontina bechamel, and a golden mozzarella-Parmesan crust. Vegetarian comfort food at its most elegant.
Tortellini with garden vegetables tosses cheese-filled pasta with sautéed carrots, zucchini, peas, and fresh tomato in olive oil with Parmesan and basil. Quick vegetarian weeknight dinner.
