Italian Feast Buffet Recipe
Includes cheese-stuffed shells (with marinara), chicken Parmesan, penne pasta (with Alfredo & Tuscan meat sauce), Caesar salad, and dinner rolls.
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Ingredients
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Cheese-Stuffed Shells
Chicken Parmesan
Penne Pasta with Alfredo & Tuscan Meat Sauce
Caesar Salad
Dinner Rolls
Method
Cheese-Stuffed Shells
- 1
Prepare the Pasta
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse with cold water to stop cooking.
- 2
Make the Filling
In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, fresh basil, salt, and pepper. Mix until well combined.
- 3
Stuff the Shells
Fill each cooked shell with the cheese mixture and place them in a greased baking dish.
- 4
Add Marinara Sauce
Pour marinara sauce over the stuffed shells, ensuring they are well covered.
- 5
Chicken Parmesan
- 6
Prepare the Chicken
Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper.
- 7
Bread the Chicken
Dredge each chicken breast in flour, dip in beaten eggs, and coat with breadcrumbs.
- 8
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Fry chicken until golden brown on both sides, about 5-7 minutes per side.
- 9
Assemble Chicken Parmesan
Place fried chicken in a baking dish, top each piece with marinara sauce and sliced mozzarella cheese.
- 10
Bake
Bake in the oven for 20-25 minutes until the cheese is melted and bubbly.
Penne Pasta with Alfredo & Tuscan Meat Sauce
- 11
Cook the Pasta
In a large pot, boil salted water and cook penne pasta according to package instructions until al dente. Drain and set aside.
- 12
- 13
Prepare Alfredo Sauce
In a saucepan, melt butter over medium heat. Add heavy cream and Parmesan cheese, stirring until combined and heated through.
- 14
Combine Sauces
Mix the meat sauce with the Alfredo sauce, then add the cooked penne pasta. Stir until well coated.
- 15
Serve
Serve the penne pasta on a platter, garnished with additional Parmesan cheese if desired.
Caesar Salad
- 16
Prepare the Lettuce
Wash and chop the romaine lettuce into bite-sized pieces.
- 17
Mix the Salad
In a large bowl, combine chopped lettuce, Caesar dressing, croutons, and Parmesan cheese. Toss until well coated.
- 18
Season
Add salt and pepper to taste and toss again.
- 19
Serve
Transfer the salad to a serving bowl and serve immediately.
Dinner Rolls
- 20
Prepare the Dough
In a large bowl, combine warm milk, yeast, and sugar. Let it sit for 5 minutes until frothy.
- 21
- 22
Knead the Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 23
Let it Rise
Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1 hour or until doubled in size.
- 24
Shape and Bake
Punch down the dough, shape into rolls, and place on a baking sheet. Let rise again for 30 minutes. Preheat oven to 350°F (175°C) and bake for 15-20 minutes until golden.
