2,465 parmesan cheese recipes

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.

Warm smoked turkey dip with cream cheese, picante sauce, Parmesan, and green onions. A quick stovetop party dip ready in 15 minutes with just five ingredients.

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.

Five-ingredient baked Parmesan chicken topped with melted mozzarella and served with salsa. Minimal prep, maximum flavor, and on the table in 30 minutes.

Spaghetti frittata bound with eggs, melty mozzarella, Parmigiano-Reggiano, and crispy prosciutto. The classic Italian leftover pasta trick that turns last night's spaghetti into a golden pan-fried wedge.

Spinach pasta frittata made with leftover spaghetti, blanched spinach, fontina, and Parmigiano-Reggiano. A skillet-cooked Italian frittata di pasta with golden crusts on both sides.

Crispy breaded chicken cutlets wrapped in golden bread dough with melted mozzarella. A handheld twist on classic chicken parm.

This summer lasagna swaps pasta noodles for tender zucchini strips layered with ricotta, mozzarella, Parmesan, fresh tomatoes, and herb-seasoned tomato sauce. Low-carb, veggie-loaded, and ready in about an hour.

Jumbo pasta shells stuffed with ricotta, Parmesan, and egg, baked in a homemade basil tomato sauce and topped with melted mozzarella. Classic Italian comfort food.

Vegetarian penne pasta with crumbled feta cheese and sauteed bitter greens in olive oil. The feta melts into a creamy, tangy sauce without any cream needed.

Savory cornbread muffins loaded with cheddar, Parmesan, and properly boiled poke salat, an Arkansas Cornbread Festival recipe. A Southern wild-greens twist on cheesy cornbread.

Lightning-fast angel hair tossed with sweet roasted pimientos, Parmesan, and fresh chives for an elegant 10-minute side dish with barely any effort.

Really wonderful flavor on this pizza. Light and fresh tasting. I had never used Fontina cheese before, and it was excellent. This pizza was incredible, and I didn't change a thing.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.

Garlic Parmesan bread sticks made from pizza dough, brushed with garlic butter and baked crispy at high heat. Four ingredients, no pan needed, ready in minutes.