2,447 parmigiano recipes

Pounded chicken breasts dredged in Parmesan flour, pan-seared golden, and baked under a from-scratch sun-dried tomato sauce with bubbly mozzarella. Served over linguine, this lighter chicken parm doesn't skimp on flavor.

Chicken artichoke pizza loaded with marinated artichoke hearts, zucchini, mushrooms, olives, and Roma tomatoes on a Boboli crust with Monterey Jack and Parmesan cheese.

Fresh vegetable casserole with broccoli, carrots, zucchini, and celery in a cheddar-mayonnaise sauce topped with buttered saltine crumbs and Parmesan. A cheesy vegetarian bake with a crunchy crust.

Stuffed manicotti with spinach and ricotta filling, sliced mushrooms, tomato sauce, and melted mozzarella. Plus an alternate ground beef filling for a heartier take.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Two cheese meatloaf with Parmesan baked inside and Monterey Jack melted over the top like frosting. Loaded with green olives, Worcestershire, tarragon, and crushed saltines.

Rich cheddar beer soup with diced ham, jalapeños, cream, Worcestershire, and dry mustard. A hearty, pub-style cheese soup with real kick that warms you from the inside out.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Restaurant-style spaghetti and meatballs inspired by Little Joe's in L.A. Three-meat meatballs in a simmered tomato sauce with red wine, basil, and oregano. Worth every minute.

Classic Italian spinach lasagna layered with fresh pasta, ricotta-spinach filling, tomato sauce, and bechamel. From-scratch vegetarian showstopper.

Cajun pork boulettes simmer ground pork with onion, peppers, and garlic in a brown roux gravy, then fold in rice before getting breaded and fried into golden, walnut-sized fritters. Served with Creole mustard aioli for full Louisiana flair.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.

Spice-crusted chicken and smoky andouille sausage bake in a creamy sauce with artichoke hearts, mushrooms, and fresh tarragon under a golden Parmesan breadcrumb crust. Big Cajun flavor, serious crowd-pleaser.

Bow-tie pasta in a cheddar-Parmesan cheese sauce with sauteed broccoli, mushrooms, and red bell pepper. A veggie-loaded mac and cheese made from scratch on the stovetop.

Creamy seafood tetrazzini with crab and shrimp in a white wine, clam juice, and Parmesan sauce tossed with vermicelli and baked until bubbly and golden.

Oysters Bienville baked on the half shell with a rich cream sauce of shrimp, mushrooms, white wine, green onions, and Parmesan. A classic New Orleans appetizer that's worth every minute.