Recipes with parmesan, parmigiano-reggiano cheese, grated
2,567 recipes
Pesto Spaghetti
Pesto spaghetti tossed with a fresh parsley and basil sauce, pine nuts, Parmesan, garlic, and butter. A 30-minute pasta dinner with a no-cook pesto that freezes well.
Italian Pesto Sauce
Classic Italian basil pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil. No-cook sauce ready in 20 minutes that freezes beautifully.
Arugula, Cherry Tomato & Parmesan Salad
This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.
Parmesan Bread Sticks
Parmesan bread sticks: four-ingredient twisted breadsticks from frozen bread dough, dipped in egg white and Parmesan-garlic coating. Sixteen restaurant-style sticks in 30 minutes.
Basil Pesto Bread
Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.
Jo's 2-Cheese Meatloaf
Two-cheese meatloaf with Parmesan mixed into the meat and Monterey Jack melted over the top until bubbly. Green olives and tarragon give this loaf a bold, briny twist you won't find in a standard recipe.
Robin's Meatloaf
Stuffed meatloaf rolled jelly-roll style with layers of capicola and pepper salami inside, finished with a white wine pan gravy. Italian deli meets comfort food.
Shiitake Mushroom & Potato Galette
Shiitake mushroom and potato galette layers russet slices around earthy shiitakes and parmesan, pressed under a brick and baked into crisp wedges. Broiled to golden brown on both sides.
Jo's Two Cheese Meatloaf
Two cheese meatloaf with Parmesan baked inside and Monterey Jack melted over the top like frosting. Loaded with green olives, Worcestershire, tarragon, and crushed saltines.
Gabe's Gluttonous 3-Cheese Dip
Hot three-cheese dip baked until bubbling, with sharp cheddar, cream cheese, and parmesan thickened by refried beans and spiced with chili and garlic. A scoop-ready Tex-Mex dip for chips and game day.
No Boil Lasagna
No-boil lasagna with ground beef meat sauce, ricotta-mozzarella cheese filling, and uncooked noodles that soften right in the pan. Skip the boiling step and still get a classic family-style lasagna with tender layers.
No Boil Lasagna
No-boil lasagna with ground beef meat sauce, ricotta-mozzarella cheese filling, and uncooked noodles that soften right in the pan. Skip the boiling step and still get a classic family-style lasagna with tender layers.
Easy Fish Bisque
Easy fish bisque built on canned cream of cheddar and tomato bisque soups, then simmered with milk, dry sherry, dill and flaky whitefish. A creamy seafood soup ready in under 10 minutes.
Linguini Spring Vegetables
Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.
Melanzana Alla Parmigiana - Eggplant Parmigina
Eggplant Parmigiana with bechamel, tomato sauce, mozzarella, Parmesan, and artichoke hearts. A layered Italian casserole where egg-dipped eggplant bakes into a bubbly, cheesy masterpiece.
Baked Stuffed Onions
To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).
Pesto spaghetti tossed with a fresh parsley and basil sauce, pine nuts, Parmesan, garlic, and butter. A 30-minute pasta dinner with a no-cook pesto that freezes well.
Classic Italian basil pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil. No-cook sauce ready in 20 minutes that freezes beautifully.
This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.
Parmesan bread sticks: four-ingredient twisted breadsticks from frozen bread dough, dipped in egg white and Parmesan-garlic coating. Sixteen restaurant-style sticks in 30 minutes.
Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.
Two-cheese meatloaf with Parmesan mixed into the meat and Monterey Jack melted over the top until bubbly. Green olives and tarragon give this loaf a bold, briny twist you won't find in a standard recipe.
Stuffed meatloaf rolled jelly-roll style with layers of capicola and pepper salami inside, finished with a white wine pan gravy. Italian deli meets comfort food.
Shiitake mushroom and potato galette layers russet slices around earthy shiitakes and parmesan, pressed under a brick and baked into crisp wedges. Broiled to golden brown on both sides.
Two cheese meatloaf with Parmesan baked inside and Monterey Jack melted over the top like frosting. Loaded with green olives, Worcestershire, tarragon, and crushed saltines.
Hot three-cheese dip baked until bubbling, with sharp cheddar, cream cheese, and parmesan thickened by refried beans and spiced with chili and garlic. A scoop-ready Tex-Mex dip for chips and game day.
No-boil lasagna with ground beef meat sauce, ricotta-mozzarella cheese filling, and uncooked noodles that soften right in the pan. Skip the boiling step and still get a classic family-style lasagna with tender layers.
No-boil lasagna with ground beef meat sauce, ricotta-mozzarella cheese filling, and uncooked noodles that soften right in the pan. Skip the boiling step and still get a classic family-style lasagna with tender layers.
Easy fish bisque built on canned cream of cheddar and tomato bisque soups, then simmered with milk, dry sherry, dill and flaky whitefish. A creamy seafood soup ready in under 10 minutes.
Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.
Eggplant Parmigiana with bechamel, tomato sauce, mozzarella, Parmesan, and artichoke hearts. A layered Italian casserole where egg-dipped eggplant bakes into a bubbly, cheesy masterpiece.
To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).
