Entrees

Pizzeria Makeline Manicotti

Pizzeria Makeline Manicotti

Pizzeria Makeline Manicotti   Print Author: Pizza Today Recipe type: Entree Ingredients 6 dried manicotti tubes 1 tablespoon extra-virgin olive oil ¼ medium red onion (1¼ ounces), diced very fine 1 cup fresh spinach, or ½ cup blanched spinach ½ cup (1½ ounces) cooked bacon crumbles from your make line, chopped very fine ½ cup… Read More

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

gourmet mac and cheese

Gourmet Mac n’ Cheese

Gourmet Mac n’ Cheese   Print Author: Pizza Today Recipe type: Entree Ingredients 1 pound dry rotini pasta 1 stick butter 2 cups of light cream ½ cup shredded cheddar ½ cup shredded provolone ½ cup shredded Monterey Jack ¼ cup grated Parmesan ¼ cup smoked Gouda 1 small onion, diced & caramelized ½ cup… Read More

Creamy Shrimp Rotini

Creamy Shrimp Rotini   Print Author: Pizza Today Ingredients 1 pound dry rotini pasta 2 tablespoons butter 1 tablespoon olive oil 1 tablespoon chopped garlic ½ pound peeled and deveined shrimp ½ cup sliced mushrooms 1 cup chopped fresh spinach ½ cup halved grape tomatoes ½ cup good white wine 1 pint heavy cream ¼… Read More

Melanzane con Mozzarella

Melanzane con Mozzarella   Print Author: Pizza Today Recipe type: Entree Ingredients 1 pound dry rotini pasta 1 large fresh eggplant, diced ⅓ cup olive oil 2 tablespoons chopped garlic 3 cups chunky marinara sauce 8 ounces fresh-diced buffalo mozzarella ¼ cup shredded Parmesan Salt and Pepper, to taste Instructions Boil the pasta in salted… Read More

Spicy Chicken Giardino

Spicy Chicken Giardino

Spicy Chicken Giardino   Print Author: Pizza Today Recipe type: Entree Ingredients 1 pound dry rotini (tricolor is optional) 2 tablespoons butter 2 tablespoons olive oil 1 small onion, diced 1 zucchini, diced 1 red bell pepper, diced 10 cloves roasted garlic 1 teaspoon crushed red pepper 15 ounces quartered artichoke hearts ½ cup Kalamata… Read More

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

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.