3 Crowd Feeding Recipes

Whether it’s for a holiday at a special event, birthday or even just a family gathering often you’ll have to cook for a large number of people. Feeding a crowd requires thought to what recipes to use.  Below are 3 simple recipes that I enjoy often whenever I have to prepare a meal for a group.

Chick Lasagna Buffalo Style
  • 1 tablespoon canola oil
  • 1-1/2 pounds ground chicken
  • 1 small onion chopped
  • 1 celery rib finely chopped
  • 1 large carrot grated
  • 2 garlic cloves minced
  • 1 can 14-1/2 ounces diced tomatoes, drained
  • 1 bottle 12 ounces Buffalo wing sauce
  • 1/2 cup water
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 lasagna noodles
  • 1 carton 15 ounces ricotta cheese
  • 1-3/4 cups crumbled blue cheese divided
  • 1/2 cup minced Italian flat-leaf parsley
  • 1 large egg lightly beaten
  • 3 cups shredded part-skim mozzarella cheese
  • 2 cups shredded white cheddar cheese
  1. In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery, and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.
  2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley, and egg. Preheat oven to 350°.
  3. Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese, and 1/3 cup blue cheese. Repeat layers twice.
  4. Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.

Stuffed Shells
  • 1 package 12 ounces jumbo pasta shells
  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • 1 small onion finely chopped
  • 4 garlic cloves minced
  • 2 large eggs lightly beaten
  • 1 carton 15 ounces part-skim ricotta cheese
  • 1 package 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1 can 4-1/4 ounces chopped ripe olives
  • 1-1/2 cups shredded Italian cheese blend divided
  • 1-1/2 cups shredded part-skim mozzarella cheese divided
  • 1 jar 24 ounces marinara sauce
  • Additional minced fresh basil optional
  1. Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water.
  2. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Remove from heat; cool slightly.
  3. In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese.
  4. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top.
  5. Bake, covered, 40-45 minutes or until heated through. Uncover; sprinkle with remaining cheeses. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.

You can always make several pasta dishes and feed a large crowd it is an inexpensive dish to make normally most ingredients the average kitchen has on hand be creative with your pasta recipes.

Slow Cooker Chili
  • 1 pound ground beef
  • 1 pound bulk pork sausage
  • 4 cans 16 ounces each kidney beans, rinsed and drained
  • 2 cans 14-1/2 ounces each diced tomatoes, undrained
  • 2 cans 10 ounces each diced tomatoes and green chilies, undrained
  • 1 large onion chopped
  • 1 medium green pepper chopped
  • 1 envelope taco seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded cheddar cheese optional
  • Chopped red onion optional
  • Sour cream optional
  1. In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
  2. Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream.
  3. Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

Bookmark the permalink.

Comments are closed.