Recipes with romano cheese

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.

Go California surfing with this delicious dish that's made with mushrooms and italian-style tomatoes.

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.