Entrees

Penne with Escarole, Beans, and Sausage

Penne with Escarole, Beans, and Sausage   Print Author: Pizza Today Recipe type: Entree Serves: 4 Servings Ingredients 3 tablespoons olive oil 1 pound Italian sausage (remove casing if necessary) 2 cloves garlic, minced 2 cups chicken broth or chicken stock 1 head escarole or spinach, trimmed, washed, chopped coarse 1 19-ounce can cannelloni beans,… Read More

Veal Saltimbocca

Veal Saltimbocca   Print Author: Pizza Today Recipe type: Entree Ingredients 8 veal scaloppini, pounded thin salt and pepper 8 thin prosciutto slices 8 fresh sage leaves 3 tablespoons unsalted butter 3 tablespoons olive oil ½ cup Marsala wine Instructions Season the scaloppini with salt and pepper. Place a slice of proscuitto and a sage… Read More

Penne with Artichoke Hearts

Penne with Artichoke Hearts   Print Author: Pizza Today Ingredients 9 ounces artichoke hearts 8 ounces fresh spinach, washed and dried 16 ounces penne 1 medium yellow onion, thinly sliced 2 cloves garlic, minced ¾ teaspoon oregano salt and pepper, to taste ½ cup dry white wine 3 tablespoons lemon juice ¾ cup ricotta cheese… Read More

Tortellini Pesto with Sun-dried Tomatoes

Tortellini Pesto with Sun-dried Tomatoes

Tortellini Pesto with Sun-dried Tomatoes   Print Author: Pizza Today Recipe type: Entree Ingredients 18 ounces of fresh cheese tortellini ½ cup pesto (recipe follows) ½ cup grated Parmesan cheese ¼ cup sun-dried tomatoes, drained and chopped ¼ cup fresh basil, chopped Instructions Drop tortellini into boiling salted water. Cook until they float on top;… Read More

penneaspar

Penne Rigate with Smoked Mozzarella and Asparagus Tips

Penne Rigate with Smoked Mozzarella and Asparagus Tips   Print Author: Pizza Today Recipe type: Entree Ingredients ¾ pound asparagus, cut diagonally into 1-inch sticks 12 ounces penne rigate (quill noodles) 3 tablespoons olive oil, divided 1 medium onion, chopped 3 garlic cloves, minced 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) ¼ teaspoon… Read More

Fettuccine Gorgonzola with Sun-Dried Tomatoes

Fettuccine Gorgonzola with Sun-Dried Tomatoes

Fettuccine Gorgonzola with Sun-Dried Tomatoes   Print Author: Pizza Today Recipe type: Entree Ingredients 4 ounces sun-dried tomatoes (not oil-packed) 8 ounces uncooked spinach or tri-color fettuccine 1 cup low-fat cottage cheese or ricotta ½ cup plain nonfat yogurt or low-fat sour cream ½ cup (2 ounces) crumbled Gorgonzola cheese ⅛ teaspoon white pepper Instructions… Read More

chicken parmesan recipe

Chicken Parm

Chicken Parm   Print Author: Pizza Today Ingredients 11/2 cups of plain breadcrumbs ½ cup grated Parmesan cheese 2 large eggs, lightly beaten 1 teaspoon black pepper ¼ cup olive oil (more if needed) 6 boneless, skinless chicken breasts, lightly pounded Grated Parmesan cheese Warm marinara or pizza sauce Shredded mozzarella cheese Instructions Combine the… Read More

Pollo Cacciatore al Forno

Pollo Cacciatore al Forno

Pollo Cacciatore al Forno   Print Author: Pizza Today Ingredients ½ cup olive oil 2 cups sliced red bell peppers 2 cups sliced green bell peppers 1 cup diced celery 1 cup sliced domestic (white) mushrooms 2 cups tomato sauce Salt and pepper, to taste 3 tablespoons chopped fresh Italian parsley 2 chickens (3 pounds… Read More

pumpkin ravioli

Trending Recipe: Autumn Ravioli with Butternut Squash and Pumpkin

For the Pasta Trending Recipe: Autumn Ravioli with Butternut Squash and Pumpkin   Print Author: Pizza Today Recipe type: Entree Ingredients ⅔ pounds flour 3 large eggs, beaten ⅓ teaspoon salt 4 teaspoons cooking oil Instructions In a large bowl, mix the flour, eggs, salt and oil. Form a ball of dough using your hands,… Read More

Spaghetti with Puttanesca Sauce

Spaghetti with Puttanesca Sauce   Print Author: Pizza Today Recipe type: Entree Ingredients 28 ounces crushed tomatoes 4 cloves of garlic, halved 5 anchovy filets, chopped 3 teaspoons olive oil 2 ounces black olives, chopped 2 tablespoons capers, soaked and drained 2 tablespoons fresh parsley, chopped 1 small red chile, chopped Salt, to taste 16… Read More

Boost Return Sales with Pastas and Entrées

Diversifying your pizzeria menu with pastas and entrees helps drive return visits by giving the guests new and different dishes to keep them coming back. Menu engineering is tough so we’ve made it easy with Pizza Today’s extensive recipe bank of main dishes that will satisfy your broad customer base. You’ll discover new takes on classics like Buffalo Chicken Lasagna, Fettuccine with Brie and even artisan macaroni and cheese. The collection also includes menu ideas for limited diet like low-sodium dishes, gluten-free options and vegetarian and vegan recipes.

Recipes have been meticulously crafted by Pizza Today staff, industry contributors, pizzeria owners and restaurant chefs. Our recipe creators include step-by-step instructions for making pastas, meatballs and sauces in house.

We’ve tapped into main dishes with flavors from various regions of the U.S. and around the world — Italian Classics, Southwestern meals, coastal pastas and more.

Many dishes are accompanied by the best food photography in the business, giving you the opportunity to see the finished product.

 

Main Dishes are Primed for Catering Profits

While pizza can be a challenging off-site catering menu option, pastas and entrées lend themselves to bulk preparation and catering delivery. Dishes can be made ahead of time and there are cost savings for making large quantities.

Pizza Today’s recipes include the most popular catering dishes, like baked ziti, lasagna, chicken primavera and chicken Alfredo. Try our main dish recipe ideas to open a new revenue stream of corporate catering and catering deliveries. Delicious pastas and entrees is a key to getting catering business.