Entrees

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

Pasta carbonara

Bucatini Carbonara

Bucatini Carbonara   Print Author: Pizza Today Recipe type: entrees Ingredients One package, or one hand full of bucatini (this should be about 13 to 15 ounces of dry pasta) Five ounces of guanciale (cured pork jowl) or four slices of thick-cut bacon. One tablespoon extra-virgin olive oil Five egg yolks, beaten Four ounces grated… Read More

Penne Carbonara

Penne Carbonara

Penne Carbonara   Print Author: Pizza Today Recipe type: entrees Ingredients 2 tablespoons butter 1 small red onion, chopped 1 small yelllow onion, chopped 4 ounces portobello mushrooms, chopped 4 cloves garlic, rinsed 7 ounces bacon, cooked & crumbled into large pieces 12 ounces chicken breast, grilled & sliced 2 cups heavy cream ¼ cup… Read More

Sausage-stuffed Ravioli with Basil Cream Sauce

Sausage-stuffed Ravioli with Basil Cream Sauce

Sausage-stuffed Ravioli with Basil Cream Sauce   Print Author: Pizza Today Recipe type: entrees Ingredients 3 tablespoons butter 1 small yellow onion, finely chopped 2 cloves garlic, minced 4 basil leaves, chiffonade ½ tablespoon green chilies, chopped 2 cups heavy cream ½ cup Pecorino Romano cheese, grated 1 medium tomato, diced ⅔ cup crimini mushrooms,… Read More

Tomato & Arugula Pasta

Tomato & Arugula Pasta

Tomato & Arugula Pasta   Print Author: Pizza Today Recipe type: entrees Ingredients 12 cups fresh summer tomatoes, any variety, diced ½-inch 4 teaspoons garlic, minced 1 tablespoon salt 1 teaspoon ground black pepper ⅔ cup extra virgin olive oil 7 ounces cooked cavatappi or orrechiette pasta 1 cup arugula (or spinach), washed and dried… Read More

Stuffed Shells

Stuffed Shells

Stuffed Shells   Print Author: Pizza Today Recipe type: entrees Ingredients 12 jumbo pasta shells 2 cups ricotta cheese 1 cup shredded mozzarella ½ teaspoon each salt & pepper 1 large egg, lightly beaten 2 teaspoons dried oregano, crumbled ½ cup grated Parmesan Instructions In a large pot of boiling water, cook pasta shells until… Read More

Baked Capellini with Fresh Ricotta

Baked Capellini with Fresh Ricotta

Baked Capellini with Fresh Ricotta   Print Author: Pizza Today Recipe type: entrees Ingredients • 1 tablespoon salt • 1 pound dried capellini • 4 cups Besciamella Sauce • 9 teaspoons grated Parmigiano-Reggia- no, divided • Salt and pepper • 4 large eggs, beaten and strained 3 tablespoons whole milk • ¾ cup fresh whole-milk… Read More

Rigatoni with Chicken & Ricotta

Rigatoni with Chicken & Ricotta

Rigatoni with Chicken & Ricotta   Print Author: Pizza Today Recipe type: entrees Ingredients 1 pound rigatoni ½ cup chopped pancetta ⅓ cup extra-virgin olive oil ½ cup finely chopped onion 2 boneless, skinless, chicken breast halves, sliced into ¼-inch strips 1-1/2 cups part-skim ricotta cheese ½ cup chopped fresh basil 1 cup grated Parmesan… Read More

Farfalle Pasta with Artichoke Hearts and Tomatoes

Farfalle Pasta with Artichoke Hearts and Tomatoes

Farfalle Pasta with Artichoke Hearts and Tomatoes   Print Author: Pizza Today Recipe type: entrees Ingredients 10-12 ounces farfalle (bowtie) pasta cooked al dente, drained, kept warm 2 tablespoons extra-virgin olive oil 2 cloves garlic, pressed 2 cups ground tomatoes or canned plum tomatoes with juices 1 8-ounce package frozen artichoke hearts, thawed, cut in… 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.