Parmigiano-Reggiano is a grana, a hard, fat granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy.Parmigiano is simply the Italian adjective for Parma; the French version, Parmesan, is used in English. The term Parmesan is also loosely used as a common term for cheeses imitating true Parmesan cheese, especially outside Europe; within Europe, the Parmesan name is classified as a protected designation of origin. The generic name for this type of cheese is grana.

Pasta Shells Florentine is pasta made with jumbo pasta shells, spinach, low fat mozzarella cheese, low-fat cottage cheese, egg, grated parmesan cheese, ground nutmeg, italian seasoning, and a jar of spaghetti sauce.

Ingredients: 1 pound of Jimmy Dean’s Hot Sausage 1 package Barilla no-cook lasagna noodles 1 jar of your favorite spaghetti sauce 1 (15) ounce container of Ricotta Cheese As much Mozzarella Cheese as you can handle (I use anywhere from 4-8 cups!) 2 eggs Garlic salt seasoning mix Parmesan Cheese

The Flying Spaghetti Monster (parmesan and heapings of sauce be upon him) appeared to me in a dream and revealed to me how intelligent design disproves the existence of the traditional idea of God and proves Pastafarianism!

Ruby Tuesday's "Fresh Chicken & Broccoli Pasta." Thanks to its Parmesan cream sauce and layer of melted cheese, the 2,060 calories and 128 grams of fat make it the equivalent of two 12-ounce sirloin steaks, two buttered baked potatoes and two Caesar salads. CSPI call this dish "Angioplasta."

A sauce for pasta or meat, can be used as an ingredient in a variety of dishes. The classic use is to spread the pesto onto slices of bread which are then toasted. The ingredients are: basil, garlic, salt, pine nuts, olive oil, and parmesan cheese (Parmigiano Reggiano). [Leave the cheese out to make it vegan, also, you can substitute walnuts.]