7 Cheesy Italian Recipes Inspired by Gennaro Contaldo

You love Italian food because it feels welcoming, rustic, and honest. When you watch Gennaro Contaldo cook, you see how much joy he brings to the kitchen. The way he talks about ingredients makes you want to slow down, taste everything, and cook with heart instead of stress. Italian cooking isn’t complicated. You just need good ingredients, steady heat, and the confidence to trust your senses. This collection brings together seven cheesy recipes that help you cook with that same warmth and pleasure.

1. Melanzane alla Parmigiana

You start with tender slices of eggplant, lightly salted and rested so they soften and release moisture. Then you fry them until golden and layer them with a bright tomato sauce, melted mozzarella, and nutty Parmesan. What this really means is you build flavor slowly and patiently, just like Gennaro often shows. When it bakes, everything fuses together into a dish that feels both simple and rich. You get soft vegetables, stretchy cheese, and a sauce that holds it all in place without feeling heavy. Serve it with crusty bread so you can scoop up every bit, and enjoy how the flavors taste even better the next day when the layers settle.

2. Spaghetti Carbonara

You build this iconic pasta with just a few ingredients, and that’s where the magic comes in. Pancetta or guanciale gives a salty kick, egg yolks provide the creaminess, and pecorino lays down sharp flavor. You stir everything off the heat so the sauce becomes glossy instead of scrambled. Gennaro always reminds you to taste as you go because balance matters more than strict rules. When you plate it, the cheese melts into the pasta, creating a silky finish that feels rich but never too heavy or fussy. A twist you can try at home is using a mix of pecorino and Parmesan, which gives a deeper flavor while keeping the sauce smooth and welcoming.

3. Lasagna al Forno

Start by building a slow simmered meat sauce that tastes like it has been cooked on a family stove all afternoon. You spread it between pasta sheets with creamy ricotta, stretchy mozzarella, and grated Parmesan so every bite has a different texture. Gennaro’s approach reminds you to take your time because lasagna isn’t a rushed dish. The longer the sauce cooks, the deeper the flavor becomes. When it comes out of the oven bubbling and golden, you let it rest so the layers stay firm and easy to slice without falling apart. Serve it with a light salad so the richness shines without feeling too much, and take pride in every forkful.

4. Gnocchi with Gorgonzola

You start with pillowy potato gnocchi that cook in just a couple of minutes once they float. While they boil, you make a sauce with cream, butter, and crumbled gorgonzola that melts into something smooth and fragrant. Gennaro always talks about respecting ingredients, and you feel that here because each component stands out. The sauce coats the gnocchi without drowning them, and the cheese adds sharpness that keeps the dish lively. Finish with pepper and a handful of Parmesan for extra depth and warmth. If you want to boost the flavor even more, add a few toasted walnuts for crunch, which gives each bite contrast and interest.

5. Pizza Margherita with extra mozzarella

You stretch the dough gently so you keep the air pockets that give a soft, light crust. Then you top it with a simple tomato sauce, fresh basil, and plenty of mozzarella that melts into gooey pools as it bakes. Gennaro always reminds you not to overload a pizza, and this approach keeps the flavors clean and vivid. You taste dairy, herbs, and tomato in balance. When the crust blisters and the cheese browns around the edges, you slice it while still hot and listen to the crisp sound beneath your knife. Try serving it with a drizzle of olive oil after baking, which adds aroma and brings the tomato and cheese together in a satisfying way.

6. Four Cheese Risotto

You begin by softening onions in butter, then stir in the rice until each grain glistens. You add hot stock gradually so the rice absorbs liquid slowly and releases its starch. When the texture becomes creamy, you fold in a blend of cheeses like Parmesan, fontina, taleggio, and provolone. This creates a deep, comforting flavor that still feels refined. Gennaro often says cooking is about patience, and this risotto proves it because you can’t rush the ladling and stirring that build velvety body and warmth. Serve it immediately while the cheese is still molten and the texture is loose, and sprinkle a little extra Parmesan on top to finish.

7. Baked Stuffed Shells

You fill large pasta shells with a mix of ricotta, mozzarella, and Parmesan, seasoned with herbs and salt so the flavor pops. Then you nestle them into a baking dish with tomato sauce, spoon some sauce on top, and bake until the cheese softens and the shells turn tender. Gennaro’s style encourages you to let the ingredients speak, and you feel it here because nothing is complicated. The tomatoes bring brightness, the pasta brings comfort, and the cheese creates a creamy center that feels indulgent but controlled. Let the dish rest a few minutes before serving so the filling settles, and enjoy how every bite feels balanced and satisfying.