Recipes with romano cheese

Macaroni alla Quintiere with a three-cheese sauce of Gorgonzola, Parmesan, and Romano melted with sauteed vegetables, white wine, and chicken broth. Italian mac and cheese with real depth.

Make this famous tasty soup that is perfect with bread bowls or dinner rolls.

Neapolitan mushroom soup with dried porcini and fresh mushrooms, plum tomatoes, marjoram, thyme, and an egg-yolk-Parmesan liaison thickener served over toasted Italian bread.

Cappellacci stuffed pasta squares filled with ricotta, spinach, and nutmeg, baked in homemade tomato-basil sauce. A from-scratch Italian project worth every fold.

Oven-baked garlic soup with chickpeas, summer squash, tomatoes, and two cheeses stirred in at the end with heavy cream. A hands-off, vegetarian one-dish soup baked right in the casserole.

Simple spaghetti with shrimp, garlic, green pepper, onions, and sharp Romano cheese. No tomato sauce needed for this 20-minute Italian-style shrimp pasta.

Grilled Sicilian involtini with beef pounded thin, stuffed with Pecorino, pine nuts, currants, and parsley, then skewered on rosemary sprigs and grilled fast.

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.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Salad of Fresh Fava Beans with Pecorino Romano Cheese recipe

Sole fillets rolled around crab, baked under a classic Mornay sauce with sauteed mushrooms and artichoke hearts. Make-ahead elegant seafood casserole.

Broccoli linguine tosses pasta and steamed broccoli florets with a creamy sour cream and egg yolk sauce, plus romano cheese and herbs. A 20-minute Italian-American weeknight pasta.

Big-batch Italian pasta sauce made with fresh canned tomatoes, tomato paste, oregano, sage, and grated Romano and Parmesan cheese cooked right into the sauce. Perfect for simmering with homemade meatballs.

Copycat Olive Garden Shrimp Cristoforo: shrimp sauteed in a homemade basil, garlic, and parmesan compound butter, then tossed with linguine. A restaurant-style shrimp pasta that comes together fast once the butter is made.

Italian sausage pizza with a garlic tomato sauce, fennel seeds, and a three-cheese blend of mozzarella, Gruyere, and Romano. A game day pizza with serious flavor.

Italian-style roast chicken with potatoes, pine nuts, raisins, Romano cheese, and red wine vinegar. A one-pan dinner with sweet, savory, and tangy flavors in every bite.

Scallops Fenton are wine-poached scallops in a rich Swiss and Romano cheese sauce with mushrooms, folded with whipped cream and broiled golden in individual shells.

Classic spaghetti carbonara with crispy bacon, Romano and Parmesan cheese, eggs, and a splash of dry white wine tossed over low heat until silky and coated.

Cheesy garlic bread broiled with a butter spread loaded with fresh Romano, Parmesan, garlic, and parsley. Golden, bubbly, and ready in 10 minutes flat.

Spinach pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil into a vibrant green sauce. A milder, year-round alternative to basil pesto.

Garden vegetable lasagna layered with sauteed mushrooms, carrots, peppers, and a three-cheese blend of mozzarella, Romano, and cottage cheese. Meatless and hearty.

Cheese tortellini tossed in a creamy walnut pesto with Romano cheese, garlic, and heavy cream, garnished with sliced sun-dried tomatoes. Indulgent and ready in 45 minutes.

Pasta rosa: cheese tortellini tossed with shrimp, sun-dried tomatoes, garlic, cayenne, and peppery arugula in olive oil. Finished with grated Romano. Italian-style 30-minute pasta dinner.

Creamy ginger penne with grilled chicken, prosciutto, portobello mushrooms, and sweet peppers in a rich lemon-pepper cream sauce. A bold Southwestern-Italian fusion pasta.

Quick Italian pasta tossed with steamed broccoli, carrots, celery, and three-cheese blend. Fresh tomatoes and herbs make this healthy 15-minute vegetarian dinner satisfying and flavorful.

I LOVE getting fettuccine alfredo at most restaurants, but the jarred stuff always tastes bland and terrible to me. After trying many online recipes, I mixed a few basics and few ideas to find a recipe that was perfect for me and my family. And here it is! We serve our alfredo sauce over fettuccine or tortellini. It's also great to use as a sauce on a homemade veggie pizza or in veggie lasagna. Enjoy!

Olive Garden copycat shrimp tossed in homemade basil butter with parmesan and romano cheeses. Restaurant-style Italian pasta ready in 40 minutes at home.

A zesty homemade salad dressing with olive oil, two types of vinegar, Romano cheese, garlic, and a kick of hot sauce. Mixes up in 5 minutes flat and gets better as it chills.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Fettuccine Alfredo with sauteed mushrooms, butter, half-and-half, and a blend of mozzarella and Romano cheeses. A simpler, vegetarian take on classic Alfredo with earthy mushroom depth.

Artichoke bruschetta with marinated artichoke hearts, Romano cheese, red onion and mayo on baguette slices. Easy broiled appetizer ready in 12 minutes.

Garlic butter shrimp and mushrooms over fettuccine with lemon and Romano cheese. A simple, elegant one-pan pasta dinner ready in under 30 minutes.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

Fettuccine with shrimp, fresh tomatoes, basil, black olives, garlic, and Romano cheese. A quick Italian pasta toss where the sauce cooks in just 3 minutes.

Cheesy chicken with basil in a smooth and creamy sauce.

New Haven-style white clam pizza with chopped clams, smoky bacon, fresh garlic, Romano cheese, and oregano on a cornmeal-dusted crust. No red sauce, no mozzarella, just briny coastal flavor.

Slow cooker pizza beans with pinto beans simmered in tomato, oregano, and rosemary, then topped with melty mozzarella and grated romano. A vegetarian crockpot dinner that tastes like pizza in a bowl.

Fast savory spinach bread made with Bisquick, eggs, and two cheeses in under an hour. No-fuss loaf perfect for potlucks and Italian dinners.

Four-cheese manicotti stuffed with ricotta, mozzarella, Romano, Parmesan, and walnuts, baked in a mushroom bechamel sauce until golden and bubbly. A rich vegetarian pasta bake.

Classic three-cheese lasagna with a garlic-and-basil ricotta filling layered between al dente noodles, a hearty beef and tomato sauce, and plenty of melted mozzarella.

White pizza topped with a garlic-herb aioli, melted Havarti, broccoli, roasted red peppers, and Parmesan. A gourmet vegetarian pizza night upgrade that skips the red sauce entirely.

Italian baked clams on the half shell stuffed with herbed bread crumbs, garlic, Romano cheese, basil, oregano, and lemon juice, finished with a splash of white wine. A classic Italian-American appetizer.

Classic Bucatini all'Amatriciana with crispy pancetta, fresh tomato sauce, chili peppers, white wine, and Pecorino Romano. An authentic Roman pasta that simmers into something extraordinary.

Sicilian-Style Cauliflower with Whole Wheat Pasta recipe

Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.

Don't bug the delivery boy, instead try this scrumptious pizza your whole family will enjoy!

Julia's manicotti, shells stuffed with ricotta, mozzarella, Parmesan and Romano, baked in a slow-simmered wine-laced tomato sauce. A family-style Italian-American bake with deeply seasoned red sauce.

Awesome Spaghetti with Artichokes, Mint and Chilis recipe