Visit MAGGIANOS.COM for more information, including Locations, Menus, and Special Offers.

Archive for the ‘Pasta’ Category

Maggiano’s Celebrates National Pasta Month

Written on October 2, 2014

Now that National Pasta Month is here, we want to help you celebrate the Italian-American way…lotsa pasta and a few of our classic recipes!

Maggiano's Celebrates National Pasta Month

On The House Classic Pastas. You can enjoy one and take another Classic Pasta any day, but October is the perfect month to enjoy this all day, every day deal.

Make Classic Pastas like Mom’s Lasagna & our Spaghetti & Meatball at home!

Lighter Take. Have you fallen in Lighter Take love yet? Our chefs cooked, created and experimented until they were able to deliver a lighter version of our classic dishes with the same familiar flavors, generous portions and at least 1/3 fewer calories.

Make Lighter Take Fettuccine Alfredo at home!

Our Famous Rigatoni “D”. This dish has a very special history at Maggiano’s.  This dish is named after its creator, David DiGregorio. David was an Executive Chef at Clark & Grand and also a Corporate Chef role. He is also the only Chef inducted into the Maggiano’s Hall of Fame.

Make Rigatoni “D” at home!

What are your favorite pasta dishes and how do you plan to celebrate this month? We’re all about pasta this month, so stay tuned to our blog for more pastabilities!

We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.


Maggiano’s Lighter Take Fettuccine Alfredo Recipe

Written on September 17, 2014

When it came to recreating this Classic Pasta, our chefs were presented with quite the challenge. The traditional dish is blanketed in a thick, warm sauce. How could we keep the creamy flavors that make it classic while reducing calories? We started the way we always do. Chefs went into our kitchens and started cooking. And now you can get in your kitchen and create our Lighter Take Fettuccine Alfredo.

Lighter Take Fettuccine Alfredo Recipe

Serves 4-6
2 Tbsp Butter
1 cup Asiago cheese, shredded
2 cups Heavy cream
1 Tbsp Minced garlic
16 oz Chicken broth, low sodium
1 ½ Tbsp Corn starch
9 oz Rolled flat pasta sheets (i.e. lasagna sheets – available online)
2 Tbsp Olive oil
1 lb Chicken breast, boneless, skinless
8 oz Asparagus, fresh
2 Tbsp Fresh chives, chopped
Salt & pepper to taste

Place butter, Asiago cheese, heavy cream, minced garlic, salt and pepper into a sauce pan and simmer.
Combine the corn starch with cold chicken broth using a whisk. Add this mixture to the Alfredo sauce made in the previous step. Bring back to a simmer and hold until ready to serve
Prepare pasta as directed on the box to the al dente stage about 10 minutes before you plan to cook the entire pasta dish. Drain pasta in colander, getting rid of excess water. Then toss in an 8 quart bowl with 2 tablespoons of olive oil. Allow to cool to room temperature. Place sheets on a cutting board and cut into ½ inch strips, creating your fettuccine.
Rub chicken breast with olive oil and sprinkle with salt and pepper. Place on hot grill for 2 minutes, rotate for 2 more minutes, flip chicken over and grill for 2 minutes, then rotate an d grill for 2 more minutes or until internal temperature is 165 degrees. Remove from grill. Place on cutting board and make 4 slices across the chicken and one down the center creating 10 bite sized pieces.
Wash your asparagus and drain. Place on a cutting board and trim off the bottom 1-2 inches and discard. Cut the remaining asparagus into 1 inch pieces and reserve for pasta.
Place the sauce in a large sauté pan. Add grilled chicken and asparagus to sauce and bring to a slow simmer. Add cut lasagna sheets and toss pasta.
Serve pasta in a large serving dish and garnish with fresh chives and 2 tablespoons of Asiago cheese.

Chef Tips
Be careful not to overcook the pasta as it will continue to cook in the sauce – other pasta may be used such as Penne Rigate, Ziti, Spaghetti or Fettuccine. It is critical to prepare the first 4 steps as close as possible to step 6, but may be done in advance up to an hour.
The sauce step can be made separately in entirety without being part of this dish.
Feel free to use other vegetables/protein in this dish. Veal, duck, and pork work well, as does broccoli, spinach, sun-dried tomatoes.
Be careful not to overcook the pasta as it will continue to cook in the sauce – other pasta may be used such as penne rigate, ziti, spaghetti or fettuccine.

Join us at to see how we proved to ourselves that the Lighter Take menu lives up to the name Maggiano’s — guaranteed to satisfy, or it’s on us! We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.


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.

Chef Mann’s Country Style Pasta Recipe

Written on October 3, 2013

We are so proud of Maggiano’s Executive Chef, David Duron. This morning, he was featured on the local news sharing our Chef Mann’s Country Style Pasta recipe. Senior Manager of Culinary R&D, Chef Jeff Mann, created this rustic dish for all to enjoy, and Chef Duron definitely represented us well!

Chef Mann's Country Style Pasta Recipe

8 oz Strozzapretti Pasta Dry may be substituted with Trofie Style Pasta
2oz Olive Oil – prefer California Olive Oil Ranch
3tps Fresh Garlic, chopped ¼” pieces
8oz Mild Italian Chicken Sausage or Pork Sausage (pre cooked and crumbled into ½” pieces) 8oz Broccolini, cut in 1″ pieces (may be substituted with Broccoli)
1 tsp Calabrian Peppers, Chopped (may be substituted with Crushed Red Chili Flakes)
2oz Sun Dried Tomatoes, strips
2oz White Wine
4oz Chicken Stock, low sodium
2oz Swiss Chard, destemmed and cut into 1″ pieces
2oz Whole Butter, cut into ½” pieces
1oz Parmesan Cheese, Grana Padano

Cook Strozzapretti or Trofie according to the recommended instructions.
Drain and reserve prior to making recipe below.
Do not cook too far in advance.
Sauce Instructions
In a 16″ sauté pan, heat the Olive Oil, Fresh Chopped Garlic, and cook over a medium flame until a light golden brown color is achieved.
Add the pre-cooked and Crumbled Chicken or Pork Sausage to the pan, and heat for 1 minute. Add the Broccolini or Broccoli, Calabrian Peppers or Red Chili Flakes, Sun Dried Tomatoes, and cook for 30 seconds.
Immediately add the White Wine and reduce for 15 seconds, then add the Chicken Stock, Swiss Chard. Cook for 1 minute.
Finish with the Butter and Grana Padana Parmesan.

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.