Entrees

Fettuccine Bolognese

Fettuccine Bolognese   Print Author: Pizza Today Recipe type: Entree Ingredients 3 spicy Andouille sausages, crumbled 1 medium yellow onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 cloves garlic, minced 3½ pounds tomatoes, drained and chopped ½ cup dry white wine 2 tablespoons tomato paste 1 tablespoon dried rosemary 1… Read More

Cheese and Prosciutto Manicotti Filling

Cheese and Prosciutto Manicotti Filling   Print Author: Pizza Today Recipe type: entrees Ingredients 2 cups ricotta 2 medium eggs, lightly beaten ¼ pound prosciutto, coarsely chopped ½ cup grated Romano or Parmesan 3 cups shredded mozzarella 3 tablespoons fresh parsley, minced Instructions In a mixing bowl, beat the ricotta until it is creamy, Add… Read More

Four Cheese Ravioli

Four Cheese Ravioli

Four Cheese Ravioli   Print Author: Pizza Today Recipe type: entrees Ingredients Dough ⅔ pound flour 3 large eggs, beaten ⅓ teaspoon salt 4 teaspoons cooking oil Instructions In a large bowl, mix the first four ingredients together (flour, egg, salt and oil). Form a ball of dough using your hands, then let it rest… Read More

Vegetarian Lasagna

Vegetarian Lasagna   Print Author: Pizza Today Recipe type: entrees Ingredients 12 sheets (7×31/2) no-boil lasagna noodles 1 cup ricotta cheese 2 eggs ½ cup Parmesan cheese ½ teaspoon salt ¼ teaspoon pepper 1 cup red pepper, chopped 1 cup yellow pepper, chopped 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil… Read More

Marco’s Gramma’s Manicotti

Marco’s Gramma’s Manicotti   Print Author: Pizza Today Recipe type: entrees Ingredients 5 pounds ricotta 1 cup Romano cheese 1 teaspoon fresh chopped garlic 1 tablespoon fresh chopped basil 1 tablespoon fresh chopped curly parsley 3 eggs 1 teaspoon black pepper 12 ounces tomato sauce Parsley for garnish 1 ounce of shredded mozzarella Instructions In… Read More

Penne, Chicken, Pesto, pasta

Penne with Chicken and Pesto

Penne with Chicken and Pesto   Print Author: Pizza Today Recipe type: entrees Ingredients 1 pound penne pasta 2 teaspoons olive oil 2 cloves garlic, crushed or chopped fine 2 boneless skinless chicken breasts, grilled or poached, cut into bite-size pieces 1 cup pesto sauce (see recipe below) ½ cup toasted pine nuts Grated Parmesan… Read More

Vero Amore Shrimp Scampi

Vero Amore Shrimp Scampi

Vero Amore Shrimp Scampi   Print Recipe courtesy of Mark Muscoreil, executive chef, Vero Amore Restaurants Author: Pizza Today Recipe type: entrees Ingredients 1 ounce clarified butter ½ teaspoon mixture of dried basil and oregano ½ teaspoon mixture granulated garlic, salt and pepper 1 tablespoon fresh garlic, chopped Pinch, crushed red pepper 5 large shrimp,… Read More

Chicken Parmesan

Chicken Parmesan

Chicken Parmesan   Print Recipe courtesy of Randy Price, Rocky Mountain Restaurant Group. Author: Pizza Today Recipe type: entrees Serves: two 8-ounce servings Ingredients 4 4-ounce boneless, skinless chicken breast halves ½ cup seasoned breadcrumbs ¼ cup grated Parmesan cheese ½ teaspoon basil 1 egg 1 tablespoon butter 1 tablespoon extra virgin olive oil 3… Read More

Spicy Chicken Penne

Spicy Chicken Penne   Print “This is a simple, yet tasty, pasta dish that requires little labor and no expensive ingredients. Solid profit maker.” — PT Editors Author: Pizza Today Recipe type: entrees Ingredients 2 cloves garlic, crushed 3 cups canned plum tomatoes, with juices, hand crushed ¾ cup torn fresh basil leaves 1 pound… Read More

Heirloom Tomato & Pancetta with Papardelle

Heirloom Tomato & Pancetta with Papardelle   Print Courtesy of Nick Strawhecker, Dante Ristorante Pizzeria, Omaha, NE “This is a fantastic dish. It’s labor intensive, but there’s no substitute for the scratch preparation. If you are an artisan shop that really wants to go the extra mile for your customers, this is for you. Chef… 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.