205 romano recipes

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

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.

Rustic Italian spaghetti from the Ciociaria region with plum tomatoes, sweet peppers, oil-cured olives, and Romano cheese. A bold, no-meat pasta that's ready in under an hour.

Italian sausage bread stuffed with hot sausage, mozzarella, Romano cheese, and eggs rolled in bread dough. A savory jelly-roll appetizer that freezes well.

Yummy and hearty alfredo sauce with blackened chicken.

I ruined my blender making this. Use a food processor! Can be frozen for use in the winter.

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

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

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

A creamy tuna noodle casserole made with cottage cheese and sour cream, topped with grated romano. No canned soup needed. Bubbly and golden in just 20 minutes. Serves 6 to 8.

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.

Enjoy an authentic Italian dinner today with this delicious recipe that will have you savoring every forkful!

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.

Spaghetti all'Amatriciana with salt pork, sieved tomatoes, white wine, chili pepper, and pecorino Romano. A classic Roman pasta sauce with smoky, spicy, tangy depth.

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.

Italian four-cheese risotto with fontina, Gorgonzola, Parmesan, and Romano stirred into creamy arborio rice. Rich, indulgent, and ready in under an hour.