Entrees

Fettuccine Alfredo

Fettuccine Alfredo

Fettuccine Alfredo   Print Author: Pizza Today Recipe type: entrees Serves: 4 servings Ingredients 1¾ cups heavy cream, divided 6 tablespoons unsalted butter 8 ½ ounces grated Parmesan cheese 1 teaspoon kosher salt Cracked black pepper to taste Instructions Combine 1¼ cups cream with the butter in a large sauté pan. Heat over a low… Read More

Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry

Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry

Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry   Print Author: Pizza Today Recipe type: entrees Ingredients 3 lb. turkey (or chicken) ½ cup grape seed oil 6 garlic cloves, roughly chopped 2 onions, roughly chopped 4 stalks celery, roughly chopped 3 carrots, roughly chopped 18 apples, roughly chopped 2 bunches… Read More

Texas Pete® Turkey Hot Brown Featuring Roasted Tomato, Bacon, & Texas Pete® Mornay Sauce Atop Cheddar & Chive Biscuits

Texas Pete® Turkey Hot Brown

Texas Pete® Turkey Hot Brown   Print Author: Pizza Today Recipe type: entrees Ingredients Biscuit Ingredients: 4 cups flour 4 teaspoons baking powder 3 tablespoons fresh parsley 3 tablespoons fresh chives 1 teaspoon granulated garlic 1 teaspoon salt 8 tablespoons butter, COLD! 1½ cups milk Cheddar cheese, shredded Instructions Biscuit Preparation: Preheat oven to 400… Read More

Fettuccine with Shrimp and Peppers

Fettuccine with Shrimp and Peppers   Print Author: Pizza Today Recipe type: entrees Serves: 4 servings (scale up in direct proportion) Ingredients ¼ cup olive oil 1 cup each red, green and yellow bell peppers cut into ¼-inch strips 8 ounces fettuccine pasta 2 cloves garlic, minced 1 pound medium shrimp (31-35) shelled, deveined and… Read More

Chicken and Spinach Ravioli using Wonton Skins

Chicken and Spinach Ravioli using Wonton Skins   Print Author: Pizza Today Recipe type: entrees Ingredients 12 ounces fresh spinach 1 pound chicken breast, cooked and finely chopped ½ cup finely chopped roasted red peppers ¼ cup freshly grated Parmesan cheese Salt and freshly ground pepper, to taste About ½ package 3-inch wonton skins Instructions… Read More

Fusilli alla Siciliana

Fusilli alla Siciliana   Print Author: Pizza Today Recipe type: entrees Ingredients ¼ cup green olives, pitted ½ cup oil-cured black olives, pitted ¾ cup roasted red bell peppers (jarred peppers are fine) ¼ cup extra-virgin olive oil Salt and freshly ground pepper to taste ¾ pound fusilli or similar short pasta Freshly grated Parmesan… Read More

Linguine with Smoked Salmon and Peas

Linguine with Smoked Salmon and Peas   Print Author: Pizza Today Recipe type: entrees Ingredients ½ cup frozen peas 1 pound linguine 2 tablespoons unsalted butter 2 tablespoon extra-virgin olive oil ½ cup whipping cream ¼ pound thinly sliced, smoked salmon cut into julienne strips ½ cup grated Fontina cheese Salt and freshly ground pepper… Read More

Pasta alla Norma II

Pasta alla Norma II   Print Author: Pizza Today Recipe type: entrees Ingredients ½ cup olive oil 2 small, firm eggplants (about 2 pound), trimmed (but not peeled), cut into 12-inch cubes 1 cup chopped onion 2 garlic cloves, minced or pushed through a garlic press 2 teaspoons crushed red pepper flakes (or to taste)… Read More

Penne with Chicken and Gorgonzola Cream Sauce

Penne with Chicken and Gorgonzola Cream Sauce   Print Author: Pizza Today Recipe type: entrees Ingredients 16 ounces penne pasta 16 ounces boneless, skinless chicken breast, cut into strips or diced 1 tablespoon olive oil 1 large clove of garlic, minced ¼ cup white wine 1 cup heavy whipping cream ½ cup chicken broth 12… Read More

Seafood Ravioli

Seafood Ravioli

Seafood Ravioli   Print Author: Pizza Today Recipe type: entrees Ingredients Filling 12 ounces whitefish or cod fillets ¼ pound ricotta cheese ¼ pound grated Parmesan 1 egg yolk 2 teaspoons Instructions Combine the flour, milk, and eggs in the bowl of a food processor. Process until the dough forms a ball. Cut the ball… 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.