Entrees

Pasta Con Asiago e Spinaci (Pasta with Cheese and Spinach)

Pasta Con Asiago e Spinaci (Pasta with Cheese and Spinach)

Pasta Con Asiago e Spinaci (Pasta with Cheese and Spinach)   Print Author: Pizza Today Recipe type: entrees Ingredients 10 ounces fresh spinach, washed, heavy stems cut off, leaves torn ½ pounds Asiago or Fontina cheese, shredded 5 ounces oil-packed sun-dried tomatoes, drained, sliced ¼ cup extra-virgin olive oil 2 cloves garlic, minced ¼ teaspoon… Read More

Mac and Cheese

Mac and Cheese   Print Author: Pizza Today Recipe type: entrees  Ingredients ½ gallon half and half 1 pound butter 2 tablespoons salt 1 teaspoon black pepper 1 tablespoon granulated garlic 2 pounds cheddar cheese (use sharp cheddar for a kick, or add some Parmesan cheese) 3 pounds pasta (elbow macaroni or small shells) Instructions… Read More

Fusilli Lunghi with Shaved Fennel and Sausage in Cream Sauce

Fusilli Lunghi with Shaved Fennel and Sausage in Cream Sauce

Fusilli Lunghi with Shaved Fennel and Sausage in Cream Sauce   Print Author: Pizza Today Recipe type: entrees Ingredients 1 small bulb fresh fennel (about ¾ pound) 1 tablespoon extra-virgin olive oil ½ pound sweet Italian sausage, casing removed 1 cup heavy whipping cream ½ pound fusilli lunghi cooked almost al dente Salt and freshly… Read More

capellini pomodoro basil

Capellini Pomodoro

Capellini Pomodoro   Print Author: Pizza Today Recipe type: entrees Ingredients ½ cup olive oil 1 cup diced onions 5 cloves chopped garlic 10 plum tomatoes ¼ cup fresh pesto 2 cups vegetable broth Salt and pepper to taste 4 leaves of fresh basil sliced thinly Shaved Parmesan Instructions Sauté onions and garlic in the… Read More

Greek-style Meatballs

Greek-style Meatballs

Greek-style Meatballs   Print Author: Pizza Today Recipe type: entrees Ingredients 4 large eggs ½ cup fresh bread crumbs 6 tablespoon grated Romano cheese 3 tablespoons olive oil ¼ cup chopped fresh parsley 2 cloves garlic, minced 2 teaspoons salt 1 teaspoon Greek oregano 1 teaspoon ground black pepper 1 teaspoon cinnamon ⅛ teaspoon allspice… Read More

pasta jambalaya

Pasta Jambalaya with Sausage and Chicken

Pasta Jambalaya with Sausage and Chicken   Print Author: Pizza Today Recipe type: entrees Serves: Serves 4 to 6 (scale up in direct proportion) Ingredients 1 pound penne rigate, ziti or rotini 3 tablespoons olive oil ¾ pound shrimp ¾ pound andouille sausage, diced into ½-inch pieces ½ cup yellow onion, small dice ½ cup… Read More

Mama's Magnificent Meatballs

Mama’s Magnificent Meatballs

Mama’s Magnificent Meatballs   Print Author: Pizza Today Recipe type: entrees Ingredients 8 pounds lean ground beef 2 pounds ground pork ¼ cup finely chopped garlic 1 cup grated Romano cheese 1 cup grated Parmesan cheese 1 cup finely chopped parsley (use flat-leaf if you can) 5 cups bread, torn from day old Italian bread,… Read More

Pasta Puttanesca

Pasta Puttanesca

Pasta Puttanesca   Print Author: Pizza Today Recipe type: entrees Ingredients 2 tablespoons olive oil 2 cloves garlic thinly sliced 5 anchovy fillets, lightly chopped 12 Gaeta or kalamata olives, stoned and coarsely chopped 2 tablespoons capers, rinsed 2 teaspoons crushed red chili flakes 1 quart canned whole peeled plum tomatoes 1 pound spaghetti ½… Read More

Spaghetti Carbonara

Spaghetti Carbonara

Spaghetti Carbonara   Print Author: Pizza Today Recipe type: entrees Ingredients 3 cups mushrooms with stems, sliced ¼ inch 1 red pepper 16 slices bacon, precooked, crumbled ¼ cup rendered bacon drippings 2 pounds cooked spaghetti (1 pound dry weight), precooked 4 tablespoons pure olive oil 3 cups béchamel sauce Freshly ground black pepper 2… Read More

Rigatoni al Filo di Fumo

Rigatoni al Filo di Fumo

Rigatoni al Filo di Fumo   Print Author: Pizza Today Recipe type: entrees Ingredients ¼ pound pancetta in a chunk about ½ inch thick 2 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 3 cups canned plum tomatoes (no juices), crushed ½ cup frozen peas 1 pound cooked rigatoni ½ pound shredded or chopped fresh… 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.