Entrees

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

Egg Poached in Red Sauce

Egg Poached in Red Sauce   Print Courtesy of William Manzo, Jr. Federal Hill Pizza, Warren, RI Author: Pizza Today Recipe type: entrees Ingredients 8 ounces marinara sauce 1 ounce fresh basil 1 large egg 3 ounces pancetta 1½ ounces extra-virgin olive oil 1 ounce Pecorino-Romano cheese 1 thick slice of rustic focaccia bread Instructions… Read More

Chicken Tequila

Chicken Tequila   Print Courtesy of George Hadjis Oggi’s Pizza, San Clemente, CA “Oggi’s Chicken Tequila pasta has been the No. 1 pasta in our restaurant for many years and the customers rave about it. Our Chicken Tequila dish is made from scratch right when you order. You can taste the difference at Oggi’s!” ~… Read More

Quick 'n' Easy Mac 'n' Cheese

Quick ‘n’ Easy Mac ‘n’ Cheese

Quick ‘n’ Easy Mac ‘n’ Cheese   Print Author: Pizza Today Recipe type: entrees Ingredients 12 ounces elbow macaroni, cooked, drained, held 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 teaspoon dry mustard ¾ cup milk 1½ cups grated mild or sharp cheddar Instructions Melt the butter over medium heat. Add the flour and… Read More

Spaghetti and Meatballs

Spaghetti and Meatballs

Spaghetti and Meatballs   Print Author: Pizza Today Recipe type: entrees Ingredients MEATBALLS (sauce recipe below in Instructions area) ½ pound ground pork 1 pound lean ground beef 1 cup cubed day-old Italian bread ½ cup milk 1 teaspoon dried oregano, crumbled 1 teaspoon dried basil, crumbled ⅛ teaspoon each, salt & pepper ¼ cup… Read More

Baked Spaghetti with Bechemel Sauce

Baked Spaghetti with Bechemel Sauce

Baked Spaghetti with Bechemel Sauce   Print Author: Pizza Today Recipe type: entrees Ingredients 1 cup ricotta cheese 1 egg, slightly beaten 1 cup Parmesan cheese (or Parmesan Reggiano), divided Marinara sauce 12 ounces spaghetti, cooked tender 1 cup grated mozzarella cheese, divided ½ cup béchamel sauce Instructions In a bowl, stir ricotta cheese, egg… Read More

2012 May: Beyond Red pasta with Gorgonzola Cream sauce

Pasta with Gorgonzola Cream Sauce

Pasta with Gorgonzola Cream Sauce   Print Author: Pizza Today Recipe type: entrees Serves: Serves 4 as a first course Ingredients 2 tablespoons unsalted butter 1 cup whipping cream 2 ounces (½ cup) Gorgonzola cheese, crumbled ½ cup freshly grated Parmesan cheese 8-12 ounces cooked short pasta (gnocchi, rigatoni, penne) Instructions In a large sauté… Read More

Calzone

Calzone

Calzone   Print Author: Pizza Today Recipe type: entrees Serves: Serves 1 Ingredients 5½ cups (one 3 lb. container) Ricotta Tenera®, Sopraffina® or Dolce 5½ cups (2.15 lb.) Grande Mozzarella cheese, shredded ¾ cup (3.25 oz.)Grande Romano cheese, grated ⅓ cup (.67 oz.) Parsley, fresh, minced ⅓ cup (.67 oz.) Black pepper, freshly ground 7-inch… 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.