77 parmesan stick recipes

Quick minestrone soup ready in 35 minutes with potatoes, kidney beans, and mixed vegetables in herb-seasoned vegetable broth. Topped with Parmesan.

Restaurant-style French onion soup with a dual broth of chicken and beef, topped with crusty French bread and broiled Swiss and Parmesan cheese. Freezes for up to 6 months.

French onion soup with sweet Vidalia onions, beef broth and a bubbling cap of toasted bread, parmesan and mozzarella. Classic bistro comfort in one crock.

Ravioli in roasted garlic broth with sauteed bell peppers, green peas, and golden garlic breadcrumb topping. A lighter, brothy take on stuffed pasta.

Pasta with beans, the Italian-American take on pasta e fagioli, with elbow macaroni tossed into a brothy tomato base loaded with cannellini beans, garlic, and Parmesan. Rustic one-pot comfort food.

Pasta e fagioli with pinto beans, pork chops, elbow macaroni, and tomatoes in beef broth. Half the beans get pureed to thicken the broth into a hearty Italian soup.

Vidalia onion risotto with crumbled feta and Parmesan cheese. Sweet onions and tangy feta give this creamy arborio rice dish a Greek-Italian twist.

Portobello caps breaded and pressed flat like paillards, piled onto a garlicky white bean and spinach stew with slow-caramelized red onions on top. A vegetarian main with real steakhouse presence.

Low-carb spaghetti squash lasagna layered with a garlic-basil tomato sauce, black olives, and melted mozzarella and Parmesan, baked right in the squash shells. Vegetarian comfort food without the pasta.

Whole wheat penne tossed with braised butternut squash, kale, crispy smoked tofu, and Parmesan. A hearty, low-fat winter pasta that's on the table in under 45 minutes.

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.

Penette in padella toasts dry pasta in olive oil, flambes with brandy, then cooks risotto-style in vegetable stock with dried mushroom cream. A one-pan Italian technique that builds deep, nutty pasta flavor.

Authentic Veneto-style pasta e fagioli with dried beans, prosciutto, rosemary-infused olive oil, and freshly grated Parmigiano. A rich Northern Italian classic that's worth every minute.

Potato and rice soup builds a savory Italian-style broth with diced potatoes, shredded carrots, tomato paste, and arborio rice, finished with grated Parmesan and black pepper.

Incredibly rich, red wine flavor infused into the rice perfectly with the tomato and cheese. Typically from Northern Italy, choose a Pinot Noir or any other good Italian drinking wine.

A traditional Italian way to cook rice which results in a creamy side dish