Recipes with parmesan, parmigiano-reggiano cheese, grated
2,567 recipes
Light & Easy Lasagna
Light vegetarian lasagna with a from-scratch tomato herb sauce simmered two hours, layered with part-skim ricotta, mozzarella, and Parmesan. No meat, no oil in the sauce, still deeply satisfying.
Freezer Mix Pizzawiches
Open-faced pizza sandwiches made with a seasoned beef freezer mix, tomato paste, Italian seasoning, and bubbly melted cheese on bread or hamburger buns. Ready in under 20 minutes from freezer to table.
Green Lasagna with Spinach & Ricotta
Green lasagna layers spinach pasta with a ricotta, spinach, and nutmeg filling plus cubed mozzarella and Parmesan. Vegetarian Italian classic served with tomato sauce on the side.
Old-Fashioned Chicken Pot Pie
Chicken pot pie with broccoli and Parmesan in a creamy soup-mix sauce, topped with flaky egg-washed pastry baked golden. A cozy one-dish dinner from scratch.
Minestrone in Minutes (Potato Board)
Quick minestrone soup ready in 35 minutes with potatoes, kidney beans, and mixed vegetables in herb-seasoned vegetable broth. Topped with Parmesan.
Creamed Chicken & Fettuccine
Breaded chicken breasts in a mushroom-sherry cream sauce tossed with fettuccine and Parmesan. A restaurant-quality one-skillet dinner ready in just 30 minutes.
Red Pepper Soup with Grilled Shrimp
Red pepper soup blended silky smooth with potato, garlic, and chicken broth, topped with Greek-seasoned shrimp and Parmesan. A light, elegant bowl in 30 minutes.
Practically Nonfat Bean & Green Risotto
Low-fat bean and greens risotto with kidney beans, peppery arugula, and bitter radicchio in a creamy wine-broth-cooked rice base. A no-stir Italian-inspired dinner that skips the butter and oil.
Arugula & Chanterelle Mushroom Ravioli
Delicate homemade ravioli filled with wilted arugula, sautéed chanterelle mushrooms, and Parmigiano-Reggiano, served over more arugula and mushrooms with brown chicken sauce. Restaurant-quality Italian pasta at home.
Arugula & Chanterelle Mushroom Ravioli
Delicate homemade ravioli filled with wilted arugula, sautéed chanterelle mushrooms, and Parmigiano-Reggiano, served over more arugula and mushrooms with brown chicken sauce. Restaurant-quality Italian pasta at home.
Baked Shells with Mushroom Cream
Baked pasta shells with mushroom cream: a lightened chicken-and-pasta casserole with peas, mushrooms, pimentos, and Parmesan breadcrumb topping. Cornstarch-thickened sauce means no heavy bechamel.
Easy & Yummy Spaghetti Pie
Spaghetti pie with a baked noodle crust, marinara, sauteed bell peppers, and a melty mozzarella-Parmesan top. A clever leftover-pasta dinner that slices like a pizza.
Double Cheese-Ham Bake
Yeasted cheese bread topped with ham strips and a triple cheese melt of cheddar, mozzarella, and Parmesan. A savory one-pan dinner bake with homemade dough.
Pasta Puttanesca From the Pantry
Pantry pasta puttanesca: quick tuna, anchovy, and olive pasta in low-fat tomato sauce. Low-fat, 20-minute weeknight dinner built entirely from pantry staples. Neapolitan attitude, no trip to the store.
Italian Chicken & Vegetable Soup
Rustic Italian chicken and vegetable soup with zucchini, carrots, and diced tomatoes simmered in light chicken broth. One Dutch oven, under an hour, with a handful of grated Parmesan on top for a nutty finish.
Pasta with Broccoli-Pine Nut Pesto
Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.
Light vegetarian lasagna with a from-scratch tomato herb sauce simmered two hours, layered with part-skim ricotta, mozzarella, and Parmesan. No meat, no oil in the sauce, still deeply satisfying.
Open-faced pizza sandwiches made with a seasoned beef freezer mix, tomato paste, Italian seasoning, and bubbly melted cheese on bread or hamburger buns. Ready in under 20 minutes from freezer to table.
Green lasagna layers spinach pasta with a ricotta, spinach, and nutmeg filling plus cubed mozzarella and Parmesan. Vegetarian Italian classic served with tomato sauce on the side.
Chicken pot pie with broccoli and Parmesan in a creamy soup-mix sauce, topped with flaky egg-washed pastry baked golden. A cozy one-dish dinner from scratch.
Quick minestrone soup ready in 35 minutes with potatoes, kidney beans, and mixed vegetables in herb-seasoned vegetable broth. Topped with Parmesan.
Breaded chicken breasts in a mushroom-sherry cream sauce tossed with fettuccine and Parmesan. A restaurant-quality one-skillet dinner ready in just 30 minutes.
Red pepper soup blended silky smooth with potato, garlic, and chicken broth, topped with Greek-seasoned shrimp and Parmesan. A light, elegant bowl in 30 minutes.
Low-fat bean and greens risotto with kidney beans, peppery arugula, and bitter radicchio in a creamy wine-broth-cooked rice base. A no-stir Italian-inspired dinner that skips the butter and oil.
Delicate homemade ravioli filled with wilted arugula, sautéed chanterelle mushrooms, and Parmigiano-Reggiano, served over more arugula and mushrooms with brown chicken sauce. Restaurant-quality Italian pasta at home.
Delicate homemade ravioli filled with wilted arugula, sautéed chanterelle mushrooms, and Parmigiano-Reggiano, served over more arugula and mushrooms with brown chicken sauce. Restaurant-quality Italian pasta at home.
Baked pasta shells with mushroom cream: a lightened chicken-and-pasta casserole with peas, mushrooms, pimentos, and Parmesan breadcrumb topping. Cornstarch-thickened sauce means no heavy bechamel.
Spaghetti pie with a baked noodle crust, marinara, sauteed bell peppers, and a melty mozzarella-Parmesan top. A clever leftover-pasta dinner that slices like a pizza.
Yeasted cheese bread topped with ham strips and a triple cheese melt of cheddar, mozzarella, and Parmesan. A savory one-pan dinner bake with homemade dough.
Pantry pasta puttanesca: quick tuna, anchovy, and olive pasta in low-fat tomato sauce. Low-fat, 20-minute weeknight dinner built entirely from pantry staples. Neapolitan attitude, no trip to the store.
Rustic Italian chicken and vegetable soup with zucchini, carrots, and diced tomatoes simmered in light chicken broth. One Dutch oven, under an hour, with a handful of grated Parmesan on top for a nutty finish.
Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.
