Entrees

Chicken with Sun-dried Tomatoes and Pasta

Chicken with Sun-dried Tomatoes and Pasta   Print Author: Pizza Today Ingredients 8 ounces ziti or farfalle Salt, for pasta water 3 medium-sized chicken breasts 1 tablespoon extra virgin olive oil 1½ tablespoons butter 4 ounces mixed fresh mushrooms, sliced ⅛ teaspoon cracked red pepper 2 roasted garlic cloves, smashed and chopped 1 small shallot,… Read More

Green Herb Pappardelle with Yellow Tomato Passata and Soppressata

For Pasta Green Herb Pappardelle with Yellow Tomato Passata and Soppressata   Print Author: Pizza Today Recipe type: Entree Ingredients 1 ounce of each: arugula, cilantro and Italian flat-leaf parsley (You may substitute basil for cilantro.) 1¼ teaspoons extra virgin olive oil 1½ teaspoons salt, reserved 1 cup flour, reserved 1 teaspoon water 1 whole… Read More

Snapper Spaghetti, pasta, recipe

Snapper Spaghetti

Recipe by Michael Athanasopoulos of The Lamb and the Wolf in Sacramento, California Snapper Spaghetti   Print Author: Pizza Today Recipe type: Entree Ingredients 2 red snapper filets medium cut in half-inch pieces 7 large kalamata olives pitted 1 shallot, diced ½ green pepper, diced 2 garlic cloves Thyme 1 tablespoon olive oil 1 cup… Read More

Fusilli Primavera

Fusilli Primavera   Print Author: Pizza Today Recipe type: Entree Ingredients 1 pound asparagus, trimmed and cut into 1-inch pieces 1 tablespoon olive oil 1 medium yellow onion, chopped 2 cloves garlic, minced 2 cups mushrooms, drained 2 medium carrots, sliced 1 large zucchini, chopped ½ cup fresh basil, chopped ¾ tablespoon salt ½ tablespoon… Read More

pasta, recipe, Chicken, Linguine, Gorgonzola Sauce

Chicken Linguine with Gorgonzola Sauce

Chicken Linguine with Gorgonzola Sauce   Print Author: Pizza Today Recipe type: Entree Ingredients 1 pound linguine 2 boneless, skinless chicken breasts (about 6-8 ounces each), grilled or poached, cut into strips 1 cup cooked broccoli florets ½ cup grape tomatoes, halved ½ cup unsalted butter 1 cup onion, chopped 2 cloves garlic, minced ½… Read More

Forghedaboudit Authentic NY Italian, Carbonara, pasta, recipe, Robert Yacone, Deming, New Mexico

Forghedaboudit Carbonara

By Robert Yacone of Forghedaboudit Authentic NY Italian in Deming, New Mexico Forghedaboudit Carbonara   Print Author: Pizza Today Recipe type: Entree Ingredients 6 ounces spinach fettuccini, cooked 5 ounces marinated chicken, small dice 1 ounce bell peppers cubed 1 ounce red onion, julienned 3 ounces tequila 1 ounce butter 1 ounce soy sauce 5… Read More

Lemon Goat Cheese Pasta with Pancetta and Peas, recipe, entree

Lemon Goat Cheese Pasta with Pancetta and Peas

Lemon Goat Cheese Pasta with Pancetta and Peas   Print Author: Pizza Today Recipe type: Entree Ingredients 1 pound of farfalle pasta 1 cup of frozen sweet peas ½ cup of red onion, diced 5 ounces of goat cheese, softened 1 tablespoon of olive oil 5 ounces of cubed pancetta 2 garlic cloves, minced 1½… Read More

Chicken Tequila Pasta

Chicken Tequila Pasta

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

mac and cheese, crabcakes

Mac and Cheese Crabcakes

Mac and Cheese Crabcakes   Print Author: Pizza Today Recipe type: Entree Ingredients 8 ounces jumbo lump crab meat 1 cup pre-cooked mac and cheese 3 tablespoons aged white cheddar 1 egg 1 tablespoon mayonnaise 1 tablespoon chopped fresh basil 1 tablespoon fresh chopped chive ½ tablespoon Old Bay seasoning 4 tablespoons panko bread crumbs… Read More

penne with artichoke hearts recipe

Penne with Artichoke Hearts

Penne with Artichoke Hearts   Print Author: Pizza Today Recipe type: Entree Ingredients 9 ounces artichoke hearts 8 ounces fresh spinach, washed and dried 16 ounces penne 1 medium yellow onion, thinly sliced 2 cloves garlic, minced ¾ teaspoon oregano salt and pepper, to taste ½ cup dry white wine 3 tablespoons lemon juice ¾… 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.