Entrees

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

fusilli with chicken and peppers, pasta

Fusilli with Chicken and Peppers

Fusilli with Chicken and Peppers   Print Author: Pizza Today Recipe type: entrees Ingredients 6 quarts water 1 tablespoon salt 1 pound Fusilli or other corkscrew pasta ½ cup chicken stock or chicken broth ¾ pound boneless, skinless chicken breast 2 roasted red bell peppers, peeled and cut into strips ¼ cup extra-virgin olive oil… Read More

Linguine with Clam Sauce

Linguine with Clam Sauce

Linguine with Clam Sauce   Print Author: Pizza Today Recipe type: entrees Ingredients 1 cup water ½ cup dry white wine 32 manila or littleneck clams, scrubbed 1 cup bottled clam juice 2 tablespoons extra-virgin olive oil 2 cloves garlic, crushed ¼ cup chopped flat-leaf parsley ½ teaspoon crushed red pepper lakes 2 teaspoons dried… Read More

Eggplant Lasagna

Eggplant Parmesan Lasagna

Eggplant Parmesan Lasagna   Print Author: Pizza Today Recipe type: entree Ingredients 3 medium eggplants Olive oil-flavored cooking spray 1 ounce dried basil 4 ounces Parmesan cheese, grated 48 ounces marinara sauce 1 ounce Italian seasoning 2 pounds no-cook lasagna noodles 2 pounds ricotta cheese 1 pound shredded mozzarella 4 ounces fresh basil or parsley,… Read More

Baked Ziti with Sausage

Baked Ziti with Sausage

Baked Ziti with Sausage   Print Author: Pizza Today Recipe type: entrees Ingredients • 2 tablespoons olive oil • ½ cup onion, coarsely chopped • 1 pound sweet Italian sausage, casing removed • 3½ cups tomato puree • 2 teaspoons dried oregano • 2 teaspoons dried basil, crumbled • 8 ounces ricotta • 1 teaspoon… Read More

Annas Carbonara brian weavel pasta

Anna’s Spinach Tortellini Carbonara

Anna’s Spinach Tortellini Carbonara   Print Courtesy of Brian Weavel, Anna’s Pizza & Pasta, Winnabego, Illinois Author: Pizza Today Recipe type: entrees Ingredients 3 ounces baby spinach 2 ounces Romano cheese 2 ounces extra-virgin olive oil 1 tablespoon unsalted butter 3 ounces finely chopped bacon 2 cups cheese tortellini 4 large cloves of garlic Pinch… 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.