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Archive for the ‘Entree’ Category

Little Italy Favorites: Taylor Street Baked Ziti Recipe

Written on January 20, 2014

We love our On the House Classic Pastas! Available all day and every day when you dine in at participating locations, you can choose one Classic Pasta today and take another home for tomorrow…compliments of your chef! Enjoy our Taylor Street Baked Ziti recipe from our table to yours.

Little Italy Favorites: Taylor Street Baked Ziti Recipe

Serves 3 -4
16 oz ziti pasta
20 oz canned or fresh marinara sauce
2 oz olive oil
1 oz butter
1 lb ground Italian sausage
1 oz chopped basil
2 Tbsp minced garlic
8 oz shredded Mozzarella
1 cup white wine
3 Tbsp grated Parmesan
12 oz diced tomatoes
1 basil sprig

Place ziti Pasta in boiling water and cook as stated on the back of the packaging or until your desired al dente. Place the Olive Oil into a heated sauté pan over medium-high heat and cook the Italian sausage.
Once the sausage is almost cooked, add the garlic and continue cooking for approximately 30 seconds. Add the white wine and bring to a simmer, reducing the wine until almost completely dry.
Lower the heat to medium, and add the diced tomatoes, marinara sauce, butter and chopped basil. Remove from the heat, and add the pasta and half of the Mozzarella. Then toss to blend.
Transfer to the baking dish and top with the remaining Mozzarella and Parmesan cheese.
Place underneath a broiler or in a convection oven for approximately 2-3 minutes until cheese is bubbly and golden brown. Garnish with basil sprig and serve immediately

Other Classic Pastas you’ll enjoy:
Spaghetti & Meatball
Mom’s Lasagna
Four-Cheese Ravioli
Baked Eggplant Parmesan
Fettuccine Alfredo
Mushroom Ravioli al Forno
and of course, Taylor Street Baked Ziti

You are always welcome to join us at Maggiano’s Little Italy for your next meal out or special event. We also invite you to like us on Facebook, follow us on Twitter and Pinterest, and watch us on YouTubefor more recipes and tips.

Maggiano’s Leftover Remix Recipes: Thanksgiving Edition

Written on November 21, 2013

With Thanksgiving one week away, hosts throughout the country are finalizing menus and plans for the big day. While Thanksgiving is the star of the show, let’s not let Friday be cast in the shadow. After all, Friday, November 29th is National Leftovers Day! Whether you’re enjoying our Thanksgiving menu or yours, re-purpose leftovers from Thursday into new food favorites for Friday. Welcome to Maggiano’s leftover remix recipes…Thanksgiving edition!

Maggiano's Leftover Recipe Remix: Thanksgiving Edition


Turkey Croquettes – Fried turkey and mashed potato balls served with cranberry dipping sauce
Thanksgiving Leftovers Shepherd’s Pie – Combine dinner leftovers, top with mashed potatoes, and bake
Turkey Bolognese – Using leftover shredded turkey, this twist on a classic comes together quickly
Turkey Milanese – Leftover turkey, gravy, and mushrooms prepared Italian style tastes fresh on Friday
Cranberry Tartlets – These mini pies come together so effortlessly it will almost feel like you’re cheating. But it’s okay – we won’t tell your guests!

You’re invited to celebrate Thanksgiving at our place or yours. Please join us at Maggiano’s Little Italy for menu details.
We also invite you to like us on Facebook, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more recipes and ideas.

Photo courtesy of


Baked Penne with Roasted Vegetables Recipe

by Sarah Gretzinger, Guest Blogger | Dallas, TX | Written on September 10, 2013

Cheers to Vegetarian Awareness Week! Who says vegetarian dishes can’t be hearty or comforting?  We’re here to show you a recipe from one of our favorite celebrity chefs, Giada de Laurentiis, which is both vegetarian and soul-warming. With a meal as warm and cheesy as Baked Penne with Roasted Vegetables, we doubt your guests will even notice it’s vegetarian!

Baked Penne with Roasted Vegetables Recipe

Serves 6
2 red peppers, cored and cut into 1″ wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1″ strips
¼ cup extra-virgin olive oil
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 Tbsp dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
½ cup grated smoked mozzarella
1 ½ cups frozen peas, thawed
¼ cup grated Parmesan, plus 1/3 cup for topping
2 Tbsp butter, cut into small pieces

Preheat the oven to 450 degrees.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, ½teaspoon salt, ½ teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, ½ teaspoon salt, and ½ teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13″ pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

With fall approaching, comfort food like this goes at the top of our list! We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and ideas.

Recipe and photo courtesy of

Maggiano’s Celebrates National Sandwich Month

Written on August 1, 2013

August is always National Sandwich Month so “carpe sandwichem” (seize the sandwich), and try something new or create your own combination of beauty on bread! Reinvigorate your lunch with these recipes and enjoy.

Chicken Salad Sandwich

Maggiano's Celebrates National Sandwich Month

Italian Sausage Sandwich

And how could we forget the mother of all Italian sandwiches? Meet the Maggiano’s Meatball Sandwich!
Maggiano’s Meatball Sandwich Recipe

½ tsp garlic, finely minced
¾ cup seasoned bread crumbs
½ cup grated Parmesan cheese
1 tsp salt
20 oz ground beef
1 ½ Tbsp parsley, chopped
1 jar Maggiano’s Marinara Sauce (available at your local Maggiano’s)
2-4 slices Provolone
Focaccia rolls

Follow these instructions for the meatball recipe.
In a medium saucepan, heat marinara over medium heat.
Combine meatballs and sauce and pile into focaccia.
Top with slices of provolone and place under broiler to melt cheese.

We invite you to join us at Maggiano’s Little Italy for delicious sandwiches at lunch or your next special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and tips.