Macaroni & Cheese

Italian Creme Cake

Double Dark Chocolate Cake

Prosciutto Stuffed Chicken

Spicy Arrabbiata Pizza

Pasta tubes filled with ricotta, mozzarella & Parmesan with alfredo & our homemade marinara sauce

Cheese Manicotti

Mozzarella, provolone & rosa sauce tossed & topped with ricotta & Italian-style bread crumbs

Baked Ziti

Mixed lettuce tossed in our signature Italian vinaigrette with Roma tomatoes, red onions, pepperoncini & black & green olives. Spice up your salad with prosciutto & Gorgonzola for $2.

Mixed Green**

Broccoli with garlic & a light touch of crushed red pepper & Parmesan cheese.

Italian Broccoli Romano

Crispy Parmesan Brussels Sprouts

Venetian Long Island

Breaded chicken breast topped with marinara and melted mozzarella.

Chicken Parmesan

Taste Our Available for a Short Time

Spaghetti with Meatball

Cheese Pizza

Homemade Cheesecake

Colossal Brownie Sundae

Chocolate Chip Cannoli

Chicken Cannelloni

Chicken Marsala

World Famous Meatballs

Spicy Shrimp

Garlic Parmesan Wings

Fried Calamari

In a large pot, bring salted water to a boil over high heat. Add the macaroni and cook according to package instructions until al dente, usually about 7-8 minutes.

Boil the Macaroni

Once cooked, drain the macaroni in a colander and set aside. Do not rinse.

Drain the Pasta

In the same pot used for the macaroni, melt the butter over medium heat.

Melt Butter

Once the butter is melted, whisk in the flour and cook for about 1-2 minutes until golden, stirring constantly to avoid lumps.

Add Flour

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and starts to bubble, about 5-7 minutes.

Add Milk

Stir in the shredded cheddar cheese, salt, black pepper, and garlic powder. Continue stirring until the cheese is fully melted and the sauce is smooth.

Add Cheese and Seasoning

Add the drained macaroni to the cheese sauce, stirring until all the pasta is coated evenly.

Combine Pasta and Sauce

If using, preheat your oven to 350°F (175°C). Transfer the macaroni and cheese to a baking dish. In a small bowl, mix breadcrumbs and parmesan cheese, then sprinkle over the top of the macaroni and cheese.

Optional Topping

Bake in the preheated oven for 20-25 minutes until the top is golden and crispy.

Bake (if using topping)

Remove from the oven (if baked) and let cool for a few minutes before serving. Enjoy your creamy macaroni and cheese!

Serve

Macaroni

Butter

All-purpose flour

Milk

Cheddar cheese, shredded

Salt

Black pepper

Garlic powder

Breadcrumbs

Parmesan cheese, grated

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Mix Dry Ingredients

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Cream Butter and Sugar

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Combine Mixtures

Gently fold in the coconut flakes into the batter until evenly distributed.

Fold in Coconut

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Remove from the oven and allow cakes to cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

Cool the Cakes

In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Beat the Cream Cheese and Butter

Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract.

Add Powdered Sugar and Vanilla

Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Frost the Cake

Sprinkle the remaining coconut flakes on top of the frosted cake for decoration.

Decorate with Coconut

Granulated sugar

Baking powder

Unsalted butter, softened

Eggs

Vanilla extract

Buttermilk

Coconut flakes, unsweetened

Cream cheese, softened

Powdered sugar

Preheat oven

In a large bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.

Mix dry ingredients

In a separate bowl, beat the eggs. Then add in the milk, vegetable oil, and vanilla extract, and mix until well combined.

Combine wet ingredients

Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Then, carefully stir in the boiling water (the batter will be thin).

Combine mixtures

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake

Allow the cakes to cool in the pans for about 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

Cool cakes

In a medium bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk, mixing until smooth. Stir in the vanilla extract.

Make frosting

Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Frost the cake

Unsweetened cocoa powder

Baking soda

Whole milk

Vegetable oil

Boiling water

Butter (softened)

Preheat your oven to 375°F (190°C). Use a sharp knife to cut a pocket into each chicken breast. Make sure not to cut all the way through.

Prepare the Chicken

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. In a bowl, mix together the cooked spinach, cream cheese, and ½ cup of Parmesan cheese. Season with salt and black pepper to taste.

Make the Filling

Stuff each chicken breast pocket with the spinach and cream cheese mixture. Wrap 2 slices of prosciutto around each stuffed chicken breast to secure the filling.

Stuff the Chicken

In the same skillet, add the remaining tablespoon of olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.

Sear the Chicken

Transfer the seared chicken breasts to a baking dish. Sprinkle the remaining ½ cup of Parmesan cheese on top. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C).

Bake the Chicken

Remove from the oven and let rest for 5 minutes before serving. Enjoy your Prosciutto Stuffed Chicken with a side of vegetables or salad.

chicken breasts

prosciutto

cream cheese

fresh spinach

garlic

olive oil

salt

black pepper

Parmesan cheese

In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.

Combine Ingredients

Mix until the dough starts to come together. Transfer to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let it Rise

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Sauté Garlic

Add crushed red pepper flakes, canned crushed tomatoes, salt, black pepper, and dried oregano. Stir and let simmer for about 15-20 minutes.

Make the Sauce

Preheat Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Roll Out Dough

Spread the sauce evenly over the pizza base, then add shredded mozzarella cheese and fresh basil leaves on top.

Add Sauce and Toppings

Transfer the pizza to a baking sheet or pizza stone and bake for about 12-15 minutes or until the crust is golden brown and cheese is bubbly.

Bake Pizza

Remove from the oven, sprinkle with grated Parmesan cheese, and let cool for a few minutes before slicing and serving.

Active dry yeast

Warm water

Olive oil

Sugar

Garlic, minced

Crushed red pepper flakes

Canned crushed tomatoes

Dried oregano

Mozzarella cheese, shredded

Fresh basil leaves

Bring a large pot of salted water to a boil. Add the manicotti tubes and cook for 7-9 minutes until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Cook the Manicotti

In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, salt, black pepper, and Italian seasoning. Mix until well combined and set aside.

Prepare the Cheese Filling

Using a piping bag or a spoon, carefully fill each manicotti tube with the cheese filling. Ensure the tubes are completely filled.

Fill the Manicotti

Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

Prepare the Baking Dish

Place the filled manicotti tubes in a single layer over the marinara sauce in the baking dish.

Arrange the Manicotti

Pour the alfredo sauce over the manicotti, ensuring each tube is covered. Then spoon the remaining marinara sauce over the top.

Add Sauces

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and slightly golden.

Bake the Manicotti

Remove the manicotti from the oven and let it cool for a few minutes. Garnish with fresh chopped basil before serving.

Garnish and Serve

Manicotti pasta tubes

Ricotta cheese

Italian seasoning

Alfredo sauce

Homemade marinara sauce

Fresh basil, chopped

In a large pot, bring salted water to a boil. Add ziti pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large mixing bowl, combine the cooked ziti pasta with the rosa sauce, mozzarella cheese, and provolone cheese. Mix well until the pasta is evenly coated.

Spread half of the pasta mixture into a greased 9x13-inch baking dish. Dot the top with half of the ricotta cheese, then layer the remaining pasta mixture on top.

Layer the Mixture

Spread the remaining ricotta cheese over the top of the pasta. In a small bowl, mix the Italian-style bread crumbs, grated Parmesan cheese, and Italian seasoning. Sprinkle this mixture evenly over the top of the ziti.

Add Toppings

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.

Bake the Ziti

Once baked, remove the ziti from the oven and let it cool for 10 minutes before serving. Enjoy your delicious baked ziti!

Cool and Serve

Ziti pasta

Rosa sauce

Provolone cheese, shredded

Italian-style bread crumbs

In a large salad bowl, combine the mixed lettuce greens, chopped Roma tomatoes, thinly sliced red onion, pepperoncini, and both black and green olives.

Buca di Beppo Italian Restaurant