(Closed) NEED A WARM PASTA DISH – STAT!

posted 7 years ago in Food
Post # 1
Member
498 posts
Helper bee
  • Wedding: August 2011

Hey bees,

i was looking over my menu for the reception (heavy hors d’oeuvres/tapas, as the reception doesn’t start until 8PM). I need to add another warm menu item, so I thought pasta would be easiest/most economical. Please give me your suggestions on a warm pasta dish! The guest count is 40 (it’s a Destination Wedding at the beach). Thanks!!

Here is the menu:

FRUIT DISPLAY: Cantaloupe, Honey Dew, Grapes, Pineapple, Kiwi, Strawberries, Oranges

VEGGIE DISPLAY: Carrots, Celery, Asparagus, Green Onions, Broccoli, Cucumber, Red & Green Peppers, Olives…served with a Parmesan Ranch Dip

ANTIPASTI PLATTER: marinated assorted Italian olives, sopressata, prosciutto, salami, pepperoncini, roasted peppers, marinated mushrooms

ARTISAN BREAD AND CHEESE DISPLAY: assorted artisan breads and european cheeses

GREEK SALAD: romaine hearts, field greens, chopped banana peppers, vine ripe tomatoes, feta cheese, tossed in greek vinaigrette dressing

CAPRESE SKEWERS: marinated cherry tomatoes, buffalo mozzarella, basil, on a skewer

SHRIMP COCKTAIL: local shrimp with homemade cocktail sauce & lemon spritzers

BRUSCHETTA: tomatoes, red onion, basil and goat cheese, served on crostini and drizzled with a sweet balsamic reduction

ASSORTED DIPS/CRACKERS/CRISPS

CHICKEN WINGS: Grilled chicken wings with 3 sauces

WARM PASTA DISH: HELP MEEEEEEEEE!

SLIDERS: Buffalo Chicken & Swiss,
               Bacon & Bleu Burgers

Post # 3
Member
166 posts
Blushing bee
  • Wedding: October 2013

I make a macaroni and cheese with artichoke hearts and pancetta that I think would be pretty good with your sliders.

Post # 4
Member
4824 posts
Honey bee

being as its summer something lighter.

I would do a roasted tomato and pea (or asparagus) sauce ziti.

 

Roasted Tomato and pea Summer Pasta

Serves 5-6

Roasted Tomatoes

roasted grape or cherry tomatoes

olive oil

salt

pepper

 

sauce (simmer till thickened then add tomatoes and toss with pasta)

olive oil

garlic cloves, minced

balsamic

chicken broth

corn starch

peas

 

Post # 6
Member
1160 posts
Bumble bee
  • Wedding: May 2011

You could warm up some pesto and mix it in with cooked pasta, add some parmesan cheese and olive oil. This is my latest recipe obsession (actually I think I shared it on the hive before too LOL), it’s really easy.

Post # 7
Member
645 posts
Busy bee
  • Wedding: October 2010

Maybe a penne pomodora pasta…similar to others suggested! Just use olive oil, red and yellow tomatoes, garlic, basil, and fresh parmesan. Easy and meat free!

Post # 10
Member
199 posts
Blushing bee
  • Wedding: September 2012

@MsJeep23:I was going to suggest gnocci a la vodka (my FAVE pasta dish) but this sounds more appropriate and amaaazing.

This thread just made me so hungry haha

Post # 11
Member
3482 posts
Sugar bee
  • Wedding: February 2011

Conchiglioni! You can stuff these things so many different ways. Easy to serve, easy to eat as an hors d’oeuvre. My local Italian restaurant does these served with pesto and marinara sauces, with an arugula salad on top and balsamic reduction.

Post # 12
Member
269 posts
Helper bee
  • Wedding: July 2011

What about a pasta station with a few different kinds of pasta and different sauces and people can do what they would like with it.

Post # 13
Member
498 posts
Helper bee
  • Wedding: August 2011

Sweet Melissa: what a great twist on “traditional pasta.” i think this would be a great option for us! i am going to do a trial go of it this week for Fiance and I. do you have a recipe handy?

lefeymw: everytime i see you avatar i smile. i love that lil guy! the summer pasta does sound nice too…i would be needing somehting light for sure since it will be SO HOT here in the south.

Sking: shell pasta would be FUN! you are absolutely right! i think i’m trying to stray from baked pasta, since it gets hard/chewy as is sits out. the summer veggie one looks yumm!

MsJeep23: i am soooooo trying this this coming weekend…wow!

brittromance: this is a staple in our house! you’re right, it is very easy…definitely in the running.

sailor: um, this sounds to die for. going to test run it as well!

linguo42: love the appetizer-ish capability of these (taking 1-2 at a time), and the possibilities for fillings are endless. hmmmm…..

pasquel: after all of these replies, i am thinking i will NEED a pasta station…i can’t pick just one!

 

THANK YOU LADIES!!!! YOU ARE ALL AMAZING AND SO HELPFUL 🙂

Post # 14
Member
166 posts
Blushing bee
  • Wedding: October 2013

@ijustrockout: I don’t have an actual recipe, but I’ll PM you some guidelines if that’s okay.

Post # 15
Member
498 posts
Helper bee
  • Wedding: August 2011

@Sweet Melissa: that would be MUCH appreciatd. i’m pretty good in the kitchen, so guidelines will work!

Post # 16
Member
7587 posts
Bumble Beekeeper
  • Wedding: December 2010

I make this and it’s great for a buffet style reception, because of laying the lasagna flat you roll it up. So people will just be able to pick up the lasagna rolls with tongs 🙂

You can really change this up too if you wish. I substitute the mushrooms for shredded chicken 🙂 You can just multiply this really easy and make a ton of it.

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola sauce. 

  • 6 cremini caps, cleaned with a damp towel and finely chopped in food processor

  • 1 small yellow-skinned onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil

  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry

  • Salt and pepper

  • 1/4 teaspoon ground nutmeg or the equivalent of freshly grated

  • 2 cups part skim ricotta

  • 1lb curly edge lasagna noodles, cooked 

  • 1 cup fat free chicken broth

  • 8 ounces Gorgonzola, crumbled

  • 1/2 cup (3 turns around the pan) heavy cream

  • 1 to 1 1/2 cups shredded mozzarella

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.

Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.

Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.

Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. 

Picture of Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce Recipe

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