Reggiano/9 recipes

A savory tomato pie layering ripe red and tart green tomatoes in a flaky crust under a golden mayonnaise-Parmesan-garlic topping. A Southern summer classic that uses up late green tomatoes.

Classic manicotti made the authentic way, with handmade egg pasta squares rolled around a ricotta and mozzarella filling, layered in meat sauce and baked under Parmesan. Fresh pasta makes all the difference over boxed tubes.

It is so simple and delicious! I followed the recipe exactly and it came out perfect!

Simple creamy polenta with Parmesan and olive oil, ready in 15 minutes. Includes both microwave and stovetop methods so you can pick your speed.

A scrumptious dish made with jumbo pasta shells, savory ground beef, spinach and marinara sauce.

Add some variety to your salads this summer with this scrumptious crowd-pleaser.

Creamy microwave casserole with tuna, elbow macaroni, olives, and Parmesan in a mushroom soup sauce, ready in minutes.

Easy calzones use refrigerated pizza dough cut into squares, folded over a sausage-mushroom or ham-spinach filling, brushed with egg, and baked golden. Six personal-sized handheld pizza pockets ready in 25 minutes.

Sauteed cauliflower and zucchini in herbed butter with basil, oregano, lemon juice, and Parmesan. A simple, flavorful vegetable side dish ready in 35 minutes.

Popcorn tossed with melted butter, grated Parmigiano-Reggiano, and Pecorino Romano. A savory movie-night upgrade with salty, nutty cheese clinging to every kernel.

One dish microwave spaghetti for two with ground beef, onion, and Italian tomato sauce cooked together in a single casserole. A quick weeknight pasta dinner with no pots to boil and minimal cleanup.

White sauce lasagna layered with chicken, ham, asparagus, mushrooms, mozzarella, and Parmesan. A make-ahead twist on classic lasagna that skips the red sauce entirely.

A simple and scrumptious dish made with shrimp and sea scallops that makes the perfect dinner for two.

Light garlic pesto sauce made with fresh basil, Parmesan, chicken broth, and just one tablespoon of olive oil. A lower-fat pesto with bright, garlicky flavor.

Within 30 minutes, a scrumptious fried raviolo is ready to go, served with marinara sauce.

Make-ahead spaghetti and meatball casserole assembled the night before with uncooked pasta, jarred sauce, and frozen meatballs. Refrigerate overnight, bake, and serve.