Everything you need to plan a pasta bar: 15 ideas for weddings, graduations, showers, holidays and more, how much pasta and sauce to buy, how to keep it from going mushy, plus 15 easy pasta recipes to serve.
A pasta bar is the easiest way I know to feed a crowd without being stuck in the kitchen all night.
You keep two or three pastas and a few sauces warm, set out the meatballs, chicken and toppings, and everyone fills their own bowl. It works just like a wedding food station, only cheaper and a lot less fussy.
Pasta doesn’t cost much, the sauces can be made a few days before, and I have yet to meet a guest who skips it.
Swap the sauces and the table decor and the same setup fits a graduation, a bridal shower, a Christmas food station or a regular Friday night with the kids. If you’ve ever put together a hot dog bar, you already know how this goes.
Planning more party food? You might also like 30 Easy Chicken Pasta Recipes, Taco Bar Ideas That Will Wow Your Guests and 25 Baked Potato Bar Ideas.
HOW TO SET UP A PASTA BAR: 25 TIPS
1. Offer 2 Or 3 Pasta Shapes
Two or three shapes is plenty. Pick one short shape like penne or rigatoni, one fun shape like farfalle or tortellini, and maybe a gluten-free option.
More shapes means more pots on the stove without making guests any happier.
2. Choose Short Shapes For A Buffet
Penne, rigatoni, rotini, farfalle and cheese tortellini hold sauce, hold heat and are easy to scoop.
Long pasta like spaghetti tangles in serving pans. If you serve it, use a pasta server and keep portions small.
3. Plan 4 Ounces Of Dry Pasta Per Adult
When pasta is the main dish, plan on 4 ounces of dry pasta per adult, which cooks up to about 2 cups. If you’re serving lots of sides, 3 ounces is enough. For kids, figure half.
That works out to about 2 1/2 pounds of dry pasta for 10 adults.
4. Offer 3 Or 4 Sauces
The best mix is one red sauce, one cream sauce and one lighter option. Marinara or bolognese, alfredo or vodka sauce, and pesto or garlic olive oil covers almost everyone.
Plan about 1/2 cup of sauce per serving in total across all your sauces.
5. Make The Sauces Ahead
Almost every sauce tastes better the next day. Make them 2 to 3 days ahead, cool them quickly and refrigerate.
Cream sauces are the exception. Make those the day before or the morning of, since they can separate if they sit too long.
6. Keep Sauces Warm In Slow Cookers
Slow cookers keep sauces hot and smooth for hours. A triple slow cooker buffet server holds three sauces side by side with a ladle in each.
Set them to warm, not low, and stir cream sauces every 30 minutes with a splash of milk.
7. Cook The Pasta 2 Minutes Short
This is the number one pasta bar trick. Cook the pasta 2 minutes less than the package says, drain it and toss with a little olive oil.
It keeps cooking in the warm chafing dish and ends up perfect instead of mushy.
8. Cook Pasta Ahead Like A Restaurant
For a big party, cook the pasta a day ahead, rinse it in cold water, toss with oil and refrigerate in zip-top bags.
Right before serving, dunk portions in boiling water for 30 to 60 seconds. A 20 quart stock pot with a strainer insert makes this easy.
9. Keep Pasta And Sauce Separate
Pasta sitting in sauce for hours soaks it all up and goes soft. Keep the pasta in one pan and the sauces in their own slow cookers.
Guests add sauce to their own bowl, and the pasta stays the right texture.
10. Hold Pasta In Chafing Dishes
A disposable chafing dish set keeps big pans of pasta hot for the whole party.
Add a few tablespoons of hot pasta water to the pan every 30 minutes so it doesn’t dry out.
11. Offer One Or Two Proteins
Beef meatballs, grilled chicken and shrimp are the most popular. Plan about 1/4 pound of raw protein per adult in total.
Keep proteins in their own pans instead of mixing them into the sauce so vegetarians can skip them.
12. Cook Shrimp In Small Batches
Shrimp go rubbery if they sit on warm for long. Cook them in small batches through the party.
Grilled chicken and meatballs hold much better, so lean on those for a big crowd.
13. Add Roasted Vegetables
Roasted broccoli, sauteed mushrooms, spinach, roasted red peppers, sun-dried tomatoes and cherry tomatoes fill out the bar and make it feel fresh.
Roast them the day before and rewarm in the oven, or serve some at room temperature.
14. Set Out Cheese And Fresh Toppings
Grated parmesan, shredded mozzarella, ricotta, fresh basil, red pepper flakes and toasted breadcrumbs. Plan about 2 tablespoons of parmesan per person, and grate a block yourself with a rotary cheese grater.
A small bowl of toasted garlic breadcrumbs adds crunch that guests love.
15. Make Garlic Bread The Last Thing You Bake
Plan 2 slices per person. Make the garlic butter the day before, then spread and bake right before serving.
Keep it in a towel-lined basket so it stays warm.
16. Add A Simple Salad
A big Caesar or Italian salad balances all the pasta. Plan about 1 cup of greens per person.
Keep the dressing on the side so the salad doesn’t wilt.
17. Use Pasta Bowls, Not Plates
Sauce runs off flat plates. Disposable pasta bowls hold sauce better and are easier to carry.
Put forks and napkins at the end of the line so guests’ hands are free while they serve.
18. Label Every Sauce
Mark which sauces have cream, nuts, seafood or meat with simple food label tent cards.
Pesto often has pine nuts, so label it for guests with allergies.
19. Set The Line In The Right Order
Go in this order: bowls, pasta, sauces, proteins, vegetables, cheese and toppings, then garlic bread and salad at the end or on a separate table.
If you have room, set it up so guests can serve from both sides.
20. Plan For Gluten-Free Guests
Cook gluten-free pasta in a separate pot and keep it in its own pan with its own spoon.
Marinara, pesto and garlic oil are usually gluten-free, but check jar labels.
21. Have A Kid-Friendly Option
Plain buttered pasta and mac and cheese are what most kids want. Put them at the kids’ end of the table.
Small shapes like elbows and mini shells are easier for little kids to eat.
22. Put Up A Few Combo Cards
Suggest a few builds, like penne with vodka sauce and grilled chicken, or tortellini with pesto and cherry tomatoes.
Write them on a small chalkboard sign. Each party idea below also lists sauces that fit its theme.
23. Prep Ahead So Party Day Is Easy
Two to three days before, make the sauces and meatballs. The day before, roast the vegetables, grate the cheese, cook and chill the pasta and make the garlic butter.
On party day, reheat sauces 2 hours ahead and cook any chicken. Reheat the pasta and bake the garlic bread about 30 minutes before guests arrive.
24. Check Temperatures With A Thermometer
An instant-read thermometer tells you the sauces and proteins are staying above 140°F.
Cream sauces and seafood are the ones to watch most closely.
25. Keep Food Safety Simple
Hot foods should stay at 140°F or above and cold toppings at 40°F or below. Throw out anything that sat out more than 2 hours (1 hour if it’s over 90°F outside).
Refill with smaller pans instead of leaving one giant pan out all night.
HOW TO MAKE THE PASTA BAR TABLE LOOK GOOD
Use a red checkered or white linen tablecloth, a few bottles with candles and a pot of fresh basil or rosemary for an Italian trattoria look. Bowls of different heights keep the table from looking flat.
A wooden serving board for bread and a buffet serving utensil set make a quick setup look finished.
HOW MUCH TO BUY FOR A PASTA BAR
These numbers are for adults with pasta as the main dish. Jar counts assume 24-ounce jars of sauce, and the same cup amounts apply to homemade sauce.
| Item | Per Person | 10 Guests | 25 Guests | 50 Guests |
|---|---|---|---|---|
| Dry pasta | 4 oz | 2 1/2 lbs | 6 1/2 lbs | 12 1/2 lbs |
| Sauce (total) | 1/2 cup | 5 cups (2 jars) | 12 1/2 cups (5 jars) | 25 cups (9 jars) |
| Protein (raw) | 1/4 lb | 2 1/2 lbs | 6 1/2 lbs | 12 1/2 lbs |
| Grated parmesan | 2 tbsp | 1 cup | 2 1/2 cups | 5 cups |
| Garlic bread | 2 slices | 2 loaves | 4 loaves | 7 loaves |
| Salad greens | 1 cup | 10 cups | 25 cups | 50 cups |
WHAT A PASTA BAR COSTS
A pasta bar usually runs about $3 to $7 per person. Pasta is the cheapest part, so let it carry the meal. Make sauce from canned tomatoes, use chicken thighs instead of breasts and fill out the bar with roasted vegetables.
WHAT TO DO WITH LEFTOVERS
Refrigerate pasta and sauces separately within 2 hours. They keep 3 to 4 days. Mix leftovers into a baked pasta the next day with extra cheese on top.
KEY TAKEAWAYS
- Plan 4 ounces of dry pasta and 1/2 cup of sauce per adult.
- Offer 2 or 3 short shapes and 3 or 4 sauces: a red, a cream and a lighter one.
- Cook pasta 2 minutes short and keep it separate from the sauce.
- Set the line: bowls, pasta, sauces, proteins, veggies, toppings, bread.
- Keep hot food above 140°F and swap in smaller pans instead of one big one.
PASTA BAR FAQ
How Do You Keep Pasta Warm For A Party?
Hold it in a chafing dish or a slow cooker on warm, tossed with a little oil, and add a splash of hot pasta water every 30 minutes. Keep it separate from the sauce.
Can You Make Pasta Ahead For A Pasta Bar?
Yes. Cook it 2 minutes short, rinse in cold water, toss with oil and refrigerate. Reheat in boiling water for 30 to 60 seconds right before serving.
How Many Sauces Should A Pasta Bar Have?
3 or 4: a red sauce, a cream sauce and a lighter option like pesto or garlic olive oil.
What Sides Go With A Pasta Bar?
Garlic bread, a Caesar or Italian salad, roasted vegetables and a fruit platter all go well and can be made ahead.
15 PASTA BAR IDEAS FOR EVERY KIND OF PARTY
Each idea uses the same basic setup from the tips above. What changes is the decor, the sauces you feature and a few small touches that make the bar fit the party.
1. Late Night Wedding Pasta Station
Bring out a small pasta station around 10 p.m. and guests will leave the dance floor for a bowl. It’s a filling late night snack that feels special.
Keep it to 2 pastas and 2 sauces so it’s quick to serve in small cups or boxes.
What You’ll Need:
- Penne and cheese tortellini
- Marinara and alfredo
- Grated parmesan and red pepper flakes
- Small take-out boxes or 8 oz cups with forks
- A sign that matches the wedding decor
How to Set It Up:
- Have the caterer set it up while the cake is cut.
- Pre-portion pasta into small boxes so guests just add sauce.
- Keep sauces in slow cookers with ladles.
- Add a cute sign like Pasta La Vista, Baby.
Shop the Station:
2. Wedding Reception Pasta Buffet
A pasta buffet is a budget-friendly reception meal that feeds a big crowd and pleases almost everyone.
Use chafing dishes, offer one vegetarian sauce and have a server or two help keep the line moving.
What You’ll Need:
- 3 pastas including a gluten-free option
- Bolognese, vodka sauce and pesto
- Grilled chicken and roasted vegetables
- Garlic bread and Caesar salad
- Chafing dishes and elegant labels
How to Set It Up:
- Set up a double-sided buffet for 100+ guests.
- Put salad and bread on a separate table.
- Label every sauce with allergy notes.
- Plan one server per 50 guests for refills.
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3. Graduation Party Pasta Bar
Graduation parties have guests coming and going all afternoon. Pasta holds well in chafing dishes and is easy to refill.
Use school colors and add a sign with the graduate’s name.
What You’ll Need:
- 2 pastas and 3 sauces
- Meatballs and grilled chicken
- Toppings and garlic bread
- Plates and napkins in school colors
- A graduation sign
How to Set It Up:
- Cook pasta ahead and reheat it in batches through the party.
- Decorate in school colors.
- Put a sign like Pasta-tively Proud of You at the start.
- Keep desserts on a separate table.
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4. Family Night DIY Pasta Bar
Turn a weeknight dinner into a fun family supper. Everyone picks their pasta, sauce and toppings.
It’s a great way to get picky eaters to try something new.
What You’ll Need:
- 1 pasta shape and 2 sauces
- Cooked chicken or meatballs
- 4 or 5 toppings like cheese, peas and broccoli
- Garlic bread
How to Set It Up:
- Line toppings up on the kitchen counter.
- Let kids help fill the bowls.
- Keep sauces in small pots on the stove.
- Save leftovers for a baked pasta the next night.
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5. Mac And Cheese Bar
A big slow cooker of creamy mac and cheese with a spread of mix-ins and toppings. Kids and adults both love it.
It works for birthdays, game day, brunch and even weddings.
What You’ll Need:
- Creamy mac and cheese in a slow cooker
- Mix-ins: turkey bacon, broccoli, buffalo chicken, pulled BBQ chicken, jalapenos
- Toppings: crushed crackers, fried onions, breadcrumbs, green onions
- Hot sauce and BBQ sauce
How to Set It Up:
- Keep the mac and cheese warm with extra milk stirred in.
- Put warm mix-ins in a small chafing pan.
- Set crunchy toppings at the end.
- Use small bowls so guests can try a few combos.
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6. Summer Pasta Salad Bar
A cold pasta bar for summer cookouts, picnics and pool parties. No slow cookers needed.
Guests build their own pasta salad with veggies, cheese and dressings.
What You’ll Need:
- Cooked and chilled rotini, farfalle and tortellini
- Cherry tomatoes, cucumbers, olives, peppers and red onion
- Mozzarella pearls, feta and turkey pepperoni
- Italian, pesto and lemon vinaigrette dressings
How to Set It Up:
- Serve pasta in bowls set over ice.
- Put dressings in bottles at the end.
- Keep everything in the shade.
- Swap bowls every hour on a hot day.
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7. Italian Dinner Party
Candles, red wine-colored napkins, a checkered tablecloth and a pasta bar make an easy Italian night at home.
Keep the menu classic: spaghetti and meatballs, fettuccine alfredo and a pesto pasta.
What You’ll Need:
- 3 classic pastas and sauces
- Antipasto board to start
- Garlic bread and Caesar salad
- Candles, greenery and bottle centerpieces
- Tiramisu or cannoli for dessert
How to Set It Up:
- Start with an antipasto board while the pasta reheats.
- Set the pasta bar on a sideboard and seat everyone at the table.
- Use candles and fresh herbs as decor.
- Play Italian music in the background.
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8. Christmas Eve Pasta Bar
A pasta bar is an easy, relaxed Christmas Eve dinner that frees you up for the big meal the next day.
Go with red and white decor and a baked pasta or two for a festive table.
What You’ll Need:
- Baked ziti or lasagna roll ups
- Penne with vodka sauce and fettuccine alfredo
- Shrimp scampi for a seafood option
- Red and white decor with greenery
- Garlic bread
How to Set It Up:
- Bake the pasta dishes and hold them on warming trays.
- Use red napkins and greenery as decor.
- Add a seafood pasta for families who serve fish on Christmas Eve.
- Set cookies and cocoa out after dinner.
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9. That’s Amore Bridal Shower Pasta Bar
An Italian-themed bridal shower with lemons, pasta and a That’s Amore banner. A pasta bar fits the theme perfectly.
Lighter sauces like pesto and lemon garlic work well for a daytime shower.
What You’ll Need:
- Pesto pasta and lemon garlic pasta
- Tortellini pasta salad
- Grilled chicken
- Lemon and blue decor
- A That’s Amore banner
How to Set It Up:
- Use lemons in bowls as centerpieces.
- Serve one warm pasta and one cold pasta salad.
- Hang the banner behind the table.
- Add an Italian soda bar on the side.
Shop the Station:
10. Baby Shower Spaghetti Bar
A spaghetti bar is an easy way to feed family and friends at a baby shower or a new baby celebration.
Keep it simple with two sauces and meatballs, and let guests serve themselves.
What You’ll Need:
- Spaghetti and penne
- Marinara and alfredo
- Beef meatballs
- Parmesan and garlic bread
- Baby shower decor in the shower colors
How to Set It Up:
- Hold the pasta in chafing dishes.
- Keep meatballs in marinara in a slow cooker.
- Use plates and napkins in the shower colors.
- Set dessert and favors on a separate table.
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11. Halloween Spaghetti Dinner
Give the pasta bar spooky names like Worms in Blood (spaghetti in marinara) and Eyeballs (mozzarella balls with olives).
It’s an easy, kid-friendly dinner before trick-or-treating.
What You’ll Need:
- Spaghetti and marinara
- Meatballs as monster eyeballs
- Mozzarella pearls with sliced olives
- Black and orange plates
- Plastic spiders and spooky labels
How to Set It Up:
- Label every dish with a spooky name.
- Use a black tablecloth and orange napkins.
- Scatter plastic spiders and tea lights.
- Add a pumpkin as the centerpiece.
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12. Spaghetti Dinner Fundraiser
Spaghetti dinners are a classic fundraiser for schools, churches and sports teams. Pasta is cheap, so more of the ticket price goes to the cause.
Set it up as a serving line with volunteers to keep portions even.
What You’ll Need:
- Spaghetti or penne
- Marinara and meat sauce
- Garlic bread and salad
- Dessert table
- Volunteers and serving pans
How to Set It Up:
- Have volunteers serve so portions stay even.
- Cook pasta in batches in large stockpots.
- Sell desserts and drinks separately for extra money.
- Use disposable pans for easy cleanup.
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13. Date Night Pasta Bar For Two
A small pasta bar at home with two sauces, good bread and candles. Cheaper than a restaurant and just as fun.
Make fresh pasta together if you want to make it a night.
What You’ll Need:
- Fettuccine or homemade pasta
- Two sauces like alfredo and lemon garlic
- Shrimp or chicken
- Fresh basil, parmesan and good bread
- Candles
How to Set It Up:
- Set the table with cloth napkins and candles.
- Keep sauces warm in small pots.
- Cook the shrimp right before eating.
- Finish with dessert from a local bakery.
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14. Team Pasta Dinner
The night-before-the-game pasta dinner for a sports team. Baked pastas hold well and feed a crowd of hungry athletes.
Plan a little more than usual, about 5 ounces of pasta per player.
What You’ll Need:
- 2 pans baked ziti
- Penne with marinara and alfredo
- Grilled chicken
- Garlic bread and salad
- Team-colored plates
How to Set It Up:
- Bake the ziti and hold it on warming trays.
- Set chicken next to the plain pasta for players who want a lighter plate.
- Use team colors for the table.
- Have parents help serve.
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15. Family Reunion Pasta Bar For 30
Feeding 30 or more relatives is easy with a pasta bar. Most of it is made ahead and it holds for hours.
Ask a few family members to bring salads and desserts so you can focus on the pasta.
What You’ll Need:
- 8 lbs dry pasta in 3 shapes
- 15 cups sauce across 3 sauces
- Meatballs and grilled chicken
- Garlic bread and salads
- Chafing dishes
How to Set It Up:
- Cook pasta ahead and reheat in batches.
- Use chafing dishes for pasta and slow cookers for sauces.
- Assign family members to bring sides.
- Set up a separate dessert and drink table.
Shop the Station:
15 EASY PASTA RECIPES FOR YOUR PASTA BAR
Pick 3 or 4 of these for your bar. Each recipe serves 4, so multiply for your crowd.
1. Classic Spaghetti And Beef Meatballs
Tender beef meatballs simmered in marinara and served over spaghetti.
Make the meatballs up to 3 days ahead and keep them warm in a slow cooker.
Ingredients:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/3 cup grated parmesan
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 (24 oz) jar marinara
- 12 oz spaghetti
Instructions:
- Heat the oven to 400°F and mix the beef, breadcrumbs, milk, egg, parmesan, garlic, seasoning and salt.
- Roll into 16 meatballs and bake 15 to 18 minutes.
- Simmer the meatballs in the marinara for 10 minutes.
- Cook the spaghetti and serve topped with sauce and meatballs.
2. Fettuccine Alfredo
Silky homemade alfredo sauce made with butter, cream and parmesan.
Add grated parmesan off the heat so the sauce stays smooth.
Ingredients:
- 12 oz fettuccine
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated parmesan
- Salt, pepper and a pinch of nutmeg
- Chopped parsley
Instructions:
- Cook the fettuccine and save 1/2 cup pasta water.
- Melt the butter, cook the garlic 30 seconds, then add the cream and simmer 4 minutes.
- Take off the heat and whisk in the parmesan, salt, pepper and nutmeg.
- Toss with the pasta, loosen with pasta water if needed and top with parsley.
3. Basil Pesto Pasta
Fresh basil pesto tossed with pasta, cherry tomatoes and parmesan.
Pesto works warm or at room temperature, which makes it easy on a buffet.
Ingredients:
- 12 oz short pasta
- 2 cups packed basil
- 1/3 cup pine nuts or walnuts
- 1/2 cup grated parmesan
- 2 cloves garlic
- 1/2 cup olive oil
- 1 cup cherry tomatoes, halved
Instructions:
- Blend the basil, nuts, parmesan and garlic, then stream in the olive oil until smooth.
- Season with salt and a squeeze of lemon.
- Cook the pasta and save 1/2 cup pasta water.
- Toss the pasta with the pesto and a splash of pasta water, then fold in the tomatoes.
4. Creamy Tuscan Chicken Pasta
Seared chicken with spinach and sun-dried tomatoes in a garlicky parmesan cream sauce.
It’s one of the most popular sauces at any pasta bar.
Ingredients:
- 1 lb chicken breast, sliced thin
- 12 oz penne
- 2 tbsp olive oil
- 3 cloves garlic
- 1/2 cup sun-dried tomatoes, chopped
- 1 1/2 cups heavy cream
- 1/2 cup grated parmesan
- 2 cups baby spinach
- 1 tsp Italian seasoning
Instructions:
- Season and sear the chicken in oil for 5 to 6 minutes, until cooked through, then set aside.
- Cook the garlic and sun-dried tomatoes for 1 minute, then add the cream and seasoning and simmer 4 minutes.
- Stir in the parmesan and spinach until wilted.
- Add the chicken and cooked penne and toss.
5. Cajun Shrimp Pasta
Spicy cajun shrimp in a creamy tomato sauce over penne.
Cook the shrimp near serving time, because shrimp get rubbery if they sit too long.
Ingredients:
- 1 lb shrimp, peeled
- 2 tsp cajun seasoning
- 12 oz penne
- 2 tbsp butter
- 1/2 bell pepper, diced
- 3 cloves garlic
- 1 cup heavy cream
- 1/2 cup diced tomatoes
- 1/3 cup grated parmesan
Instructions:
- Toss the shrimp with cajun seasoning and sear 1 to 2 minutes per side, then set aside.
- Melt the butter and cook the pepper and garlic for 3 minutes.
- Add the cream and tomatoes and simmer 5 minutes, then stir in the parmesan.
- Toss with the cooked pasta and shrimp.
6. Penne Alla Vodka
A creamy, slightly sweet tomato sauce that tastes like it came from a restaurant.
The vodka cooks off completely, and you can skip it and use a splash of pasta water with lemon if you prefer.
Ingredients:
- 12 oz penne
- 2 tbsp butter
- 1/2 onion, finely diced
- 3 cloves garlic
- 1/4 cup tomato paste
- 1/4 cup vodka (optional)
- 3/4 cup heavy cream
- 1/2 cup grated parmesan
- Red pepper flakes
Instructions:
- Cook the onion in butter for 5 minutes, then add the garlic and tomato paste and cook 3 minutes until darkened.
- Add the vodka and simmer 2 minutes.
- Stir in the cream and simmer until smooth, then add the parmesan.
- Toss with the cooked penne and a splash of pasta water.
7. Beef Bolognese
A thick, slow-simmered beef and tomato sauce over wide noodles.
Bolognese tastes even better the next day, so make it ahead.
Ingredients:
- 1 lb ground beef
- 1 onion, 1 carrot and 1 celery stalk, finely diced
- 3 cloves garlic
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1/2 cup milk
- 1/2 cup beef broth
- 12 oz pappardelle or rigatoni
Instructions:
- Cook the onion, carrot and celery in oil for 8 minutes, then add the garlic.
- Add the beef and brown it, then stir in the tomato paste.
- Add the milk and let it simmer away, then add the tomatoes and broth.
- Simmer uncovered for 45 minutes to 1 hour, stirring now and then, and serve over the pasta.
8. Lemon Garlic Shrimp Linguine
Shrimp, garlic, butter, lemon and parsley tossed with linguine.
It’s a light option that balances out all the creamy sauces.
Ingredients:
- 12 oz linguine
- 1 lb shrimp, peeled
- 4 tbsp butter
- 5 cloves garlic, sliced
- 1/4 tsp red pepper flakes
- Zest and juice of 1 lemon
- 1/4 cup chopped parsley
- 1/4 cup grated parmesan
Instructions:
- Cook the linguine and save 1/2 cup pasta water.
- Melt the butter and cook the garlic and pepper flakes for 1 minute.
- Add the shrimp and cook 2 to 3 minutes, until pink.
- Add the lemon, pasta, pasta water, parsley and parmesan and toss.
9. Marry Me Chicken Pasta
Chicken in a creamy sun-dried tomato sauce with basil, the dish that went viral for a reason.
Shred or slice the chicken so it’s easy to scoop on a buffet.
Ingredients:
- 1 lb chicken breast
- 12 oz rigatoni
- 3 cloves garlic
- 1/2 cup sun-dried tomatoes
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated parmesan
- 1 tsp paprika
- Fresh basil
Instructions:
- Season the chicken with paprika, salt and pepper and sear 6 minutes per side, then slice.
- Cook the garlic and sun-dried tomatoes for 1 minute, then add the broth and cream.
- Simmer 5 minutes and stir in the parmesan.
- Add the chicken and pasta and top with basil.
10. Baked Ziti With Ground Beef
Ziti baked with a beef tomato sauce, ricotta and melted mozzarella.
Make it a day ahead and bake right before the party.
Ingredients:
- 12 oz ziti
- 1 lb ground beef
- 1 (24 oz) jar marinara
- 1 cup ricotta
- 2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 1 tsp Italian seasoning
Instructions:
- Heat the oven to 375°F, cook the ziti 2 minutes short and brown the beef.
- Stir the marinara and seasoning into the beef.
- Layer half the pasta, sauce, ricotta and mozzarella in a 9×13 dish, then repeat.
- Top with parmesan and bake 25 minutes, until bubbly.
11. Chicken Broccoli Alfredo
Grilled chicken and tender broccoli in a creamy alfredo sauce.
Kids who won’t touch broccoli anywhere else will eat it here.
Ingredients:
- 12 oz penne
- 1 lb chicken breast, cubed
- 2 cups broccoli florets
- 3 tbsp butter
- 2 cloves garlic
- 1 1/2 cups heavy cream
- 1 cup grated parmesan
Instructions:
- Cook the chicken in a little oil for 6 to 7 minutes, until done.
- Add the broccoli to the pasta water for the last 3 minutes of cooking.
- Melt the butter with the garlic, add the cream and simmer 4 minutes, then whisk in the parmesan.
- Toss everything together.
12. Lasagna Roll Ups
Lasagna noodles rolled around a cheesy ricotta filling and baked in marinara.
Each roll is one portion, which makes them perfect for a buffet.
Ingredients:
- 12 lasagna noodles
- 15 oz ricotta
- 1 1/2 cups shredded mozzarella, divided
- 1/2 cup grated parmesan
- 1 egg
- 1 cup chopped spinach
- 1 (24 oz) jar marinara
Instructions:
- Heat the oven to 375°F and cook the noodles until just tender.
- Mix the ricotta, 1 cup mozzarella, parmesan, egg and spinach.
- Spread filling on each noodle, roll up and place seam side down on a layer of marinara.
- Top with more sauce and the remaining mozzarella, cover and bake 25 minutes.
13. Chicken Parmesan Pasta
Crispy breaded chicken over spaghetti with marinara and melted mozzarella.
Slice the chicken into strips so guests can grab a few pieces.
Ingredients:
- 2 chicken breasts, halved horizontally
- 1 cup panko and 1/2 cup grated parmesan
- 1 egg, beaten
- 1 (24 oz) jar marinara
- 1 cup shredded mozzarella
- 12 oz spaghetti
- Oil for frying
Instructions:
- Dip the chicken in egg, then in the panko and parmesan mixture.
- Pan-fry in oil 3 to 4 minutes per side, until golden and cooked through.
- Top with marinara and mozzarella and broil 2 minutes.
- Slice and serve over spaghetti with extra sauce.
14. Creamy Stovetop Mac And Cheese
Elbow pasta in a smooth, cheesy sauce made on the stove in about 20 minutes.
Every pasta bar needs this for the kids (and the grown-ups who act like kids).
Ingredients:
- 12 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp flour
- 2 1/2 cups milk
- 2 1/2 cups shredded sharp cheddar
- 1/2 tsp mustard powder
Instructions:
- Cook the macaroni and drain.
- Melt the butter, whisk in the flour for 1 minute, then slowly add the milk.
- Cook until thick, then stir in the cheese and mustard powder until smooth.
- Fold in the pasta.
15. Italian Tortellini Pasta Salad
Cheese tortellini, mozzarella, tomatoes, olives and peppers in Italian dressing.
A cold option that guests can grab alongside their hot pasta.
Ingredients:
- 1 (20 oz) package refrigerated cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella pearls
- 1/2 cup sliced black olives
- 1/2 red onion, diced
- 1/2 cup roasted red peppers, chopped
- 3/4 cup Italian dressing
Instructions:
- Cook the tortellini, rinse in cold water and drain.
- Toss with the tomatoes, mozzarella, olives, onion and peppers.
- Add the dressing and toss again.
- Chill at least 1 hour.
If you only make one dish for your pasta bar, make the penne alla vodka. It holds up well on warm, everyone likes it, and it goes with any protein you put out.
