Recipes using "Romano cheese, grated"

Recipes

Turkey Meatball Pasta Bake
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Yummy and deliciously cheesy - -
Servings
6
Servings
6
Turkey Meatball Pasta Bake
Print Recipe
Yummy and deliciously cheesy - -
Servings
6
Servings
6
Ingredients
  • 1 pound penne or ziti pasta
  • 1 quart Marinara Sauce
  • 24 (1-1/2lbs.) DiRusso's® Turkey Meatballs, thawed and halved
  • 1 pound part-skim ricotta cheese
  • 1 large egg, slightly beaten
  • 3 tablespoons Romano cheese, grated
  • 3 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces part-skim mozzarella cheese, shredded
Servings:
Instructions
  1. Preheat oven to 350ºF.
  2. Cook pasta as label directs and drain. Return pasta to saucepot.
  3. Meanwhile, in saucepan, heat marinara sauce until hot. Add 3 cups sauce to pasta in saucepot, toss well. Reserve remaining 1 cup sauce.
  4. In a medium bowl, stir together ricotta cheese, egg, Romano cheese, parsley, salt and pepper.
  5. In a 13 x 9 inch glass baking dish or 4 quart casserole, spoon half the pasta mixture and top with meatball halves.
  6. Spread ricotta cheese mixture over meatball layer. Spoon remaining pasta mixture over ricotta cheese layer, than spoon remaining 1 cup sauce over pasta. Sprinkle with mozzarella cheese.
  7. Cover loosely with foil and bake 30 minutes or until hot through. Serve with extra sauce.
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Recipes

Eggplant and Sausage Parmigiana
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This casserole is substantial enough to serve as an entree - -
Servings
10
Servings
10
Eggplant and Sausage Parmigiana
Print Recipe
This casserole is substantial enough to serve as an entree - -
Servings
10
Servings
10
Ingredients
  • 2 eggplants, medium size
  • 1 pound DiRusso's® Italian Sausage Links
  • 1 cup flour
  • 2 eggs
  • 2 tablespoons water
  • salt and pepper
  • vegetable oil
  • 5 cups Marinara Sauce
  • 1 cup Romano cheese, grated
  • 2 cups mozzarella cheese, shredded
Servings:
Instructions
  1. Peel and slice eggplants into 1/4 inch thick slices. Layer eggplant slices on a large platter and sprinkle each layer lightly with salt. Place a heavy object on top of the sliced eggplant to drain for 1 hour to be less bitter.
  2. Remove casings from sausage. In a large skillet, cook the sausage over medium heat until brown, crumbling with a wooden spoon. Set aside.
  3. Place flour in a shallow dish and mix in 1/2 teaspoon salt and 1/8 teaspoon pepper. In another shallow dish, beat eggs with water, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
  4. In a skillet, heat layer of oil over medium-high heat. Dip each slice into the flour, then into the egg mixture. Saute eggplant to golden brown on each side, adding additional oil as needed.
  5. In bottom of a 13x9x2 inch baking dish, spread a thin layer of marinara sauce. Top with a layer of eggplant, crumbled sausage, marinara sauce, Romano and mozzarella cheese.
  6. Repeat layers, finishing with a topping of marinara sauce and the Romano cheese.
  7. Bake at 350°F for 35 minutes or until lightly browned and thoroughly heated.
  8. Marinara Sauce

    Ingredients
    1/4 cup olive or canola oil
    1 small onion, chopped
    1 clove garlic, minced
    1 can (28 ounce) tomato sauce
    1 can (28 ounce) crushed tomatoes
    4 cups water
    1/4 teaspoon dried oregano
    1 tablespoon dried parsley
    1/2 teaspoon dried basil
    pinch red pepper flakes
  9. Instructions
    In a saucepan, saute the onion and garlic in oil.
  10. Add tomato sauce, crushed tomatoes, water and spices.
  11. Stir well. Bring to boil and simmer for 45 minutes, partially covered.
Recipe Notes
  • Casserole can be frozen before baking.
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Recipes

Turkey Stuffing with Sausage
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Grandma's homemade bread stuffing for an 18-20 lb. turkey - -
Servings
12
Servings
12
Turkey Stuffing with Sausage
Print Recipe
Grandma's homemade bread stuffing for an 18-20 lb. turkey - -
Servings
12
Servings
12
Ingredients
  • 1 1/2 pounds DiRusso's® Italian Sausage Links or Patties
  • 1/3 cup olive oil
  • 2 cups onion, chopped
  • 4 cups celery, chopped
  • 1 cup fresh flat-leaf parsley, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground sage
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3/4 cup Romano cheese, grated
  • 20 cups day-old bread, cut into small cubes
  • 3 eggs, slightly beaten
  • 1 1/2 - 2 cups chicken broth
Servings:
Instructions
  1. Remove casings from sausage. In a large skillet, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until browned and cooked through. Transfer sausage to a large bowl.
  2. In the same skillet, add oil, onions and celery and sauté until tender.
  3. Add to the sausage, along with parsley, thyme, marjoram, ground sage, salt, pepper, Romano cheese and cubed bread.
  4. Stir in the eggs and enough broth to evenly moisten the mixture.
  5. Fill the cavity and neck of the turkey just before baking.
Recipe Notes
  • 1-1/2 teaspoons of poultry seasoning can be used in place of thyme, marjoram and ground sage.
  • The stuffing can be made ahead and refrigerated overnight, but keep the dry ingredients separate from the moist ingredients. Combine the eggs and the broth with the other ingredients just before stuffing turkey.
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Recipes

Quickie Vegetable Mini Meatball Soup
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Brenda's grandchildren love this soup - -
Quickie Vegetable Mini Meatball Soup
Print Recipe
Brenda's grandchildren love this soup - -
Ingredients
  • 1 pound DiRusso's® Mini Meatballs
  • 2 cups frozen mixed vegetables
  • 1 can (14 ounce) beef
  • 1 can (15 ounce) diced tomatoes
  • 1/3 cup small pasta shells, uncooked
  • 1 cup water
  • Romano cheese, grated
Servings:
Instructions
  1. In a large pot, combine meatballs, vegetables, broth, tomatoes, water and pasta. Bring to a boil.
  2. Reduce heat and simmer 10 minutes until pasta is tender.
  3. Sprinkle each serving with Romano cheese.
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