HELLO! I am having a small wedding and am looking to feed about 50 ppl. Does anyone have any SIMPLE recipe besides spegehtti that i could serve. I will be doing the cooking the day before and have friends serve the dinner that day of. i am plannin on serving Lasagna,Chicken Parmesan and spegghetti and meatballs. Of course there will be salad and bread sticks. Any one have any idea and recipes i can ad to my menu. That would be great, Thank you !!!!

I think Lasagna is the best way to go. You can make it bulk and eveyone tends to like it. Make sure to have vegetarian lasagna too, becasue not everyone will eat meat.

This sounds like a pretty good menu to me. But maybe a fruit salad and a cheese and cracker tray.

This recipe is for 12 so quadruple it. Its delicious! Italian Wedding Soup for a Crowd 1 (48 fluid ounce) can chicken broth 1 2 stalks celery, chopped salt and pepper to taste 1 egg 1 pound ground beef 2 cups chopped carrot 3 ounces dry pasta 1 cup dry bread crumbs 1 pound skinless, boneless chicken breast halves - cut into chunks 1 1 (10 ounce) package frozen chopped spinach, thawed and drained 2 onions, chopped Instructions In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer. In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup. Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.

Chicken Marsala A simple, but delicious old Italian favorite, Chicken Marsala is always appreciated. Naturally, you can also prepare veal scallopine alla marsala. Serves 2 2 boneless, skinless chicken breasts, pounded thin flour, spread on a plate 1/4 cup olive oil 1/2 pound of mushrooms 1/2 cup Marsala wine 2 tablespoons of butter 1/2 cup chicken broth Salt and Pepper to taste 1. Heat olive oil in large saute pan over medium-high heat. 2. When the oil is hot, dredge both sides of the chicken breasts in flour, shake off excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate. 3. Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices. 4. Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan. 5. Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes. 6. Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.

There are loads of easy dishes you could serve but I recommend a frittata or pizza margarita, Easy Frittata Recipe 8 eggs 2 Tbsp milk 1 plum tomato, chopped 1 cup Mozzarella Cheese, shredded 2 bacon strips, cooked and crumbled (optional) 1/2 cup white mushrooms, sliced 1/4 cup fresh basil, chopped oil for pie pan Directions In a bowl beat the eggs and milk together. Mix in the tomato, 1/2 cup of Mozzarella cheese, bacon, mushrooms, and basil. Oil the a 9" pie pan. Pour the egg mixture into the pie plate. Bake at 350F for 20 minutes. Top the frittata with the remaining cheese and return to the over for 10 minutes, or until puffed and golden brown. Remove from the oven and allow to stand for 5 minutes before cutting. Note: A frittata is the Italian version of an omelet, but is doesn't require sophisticated or tricky maneuvers. Even if you can't make a pretty omelet, you can make a great frittata. The frittata is made "open-face" style and isn't folded over. It's part of what makes Italian comfort food fantastic. It is healthy, tasty, and simple to make. You can add meat or keep it vegetarian. It can be served for breakfast, lunch, or supper. Pizza Margarita A web-exclusive recipe from Italian Cooking and Living For the dough: (altenately you can use the Pilsbury ready pizza dough) 11/3 cups warm water (105° to 115°) 1 pinch sugar 21/4 teaspoons active dry yeast (1 package) 1 tablespoon extra-virgin olive oil 1 teaspoon salt 3 to 4 cups unbleached all-purpose flour For the topping: 1 28-ounce can crushed tomatoes 1 pound fresh mozzarella, sliced thinly extra-virgin olive oil for drizzling salt fresh basil Mix the sugar into the water and add the yeast. Stir once and allow to sit for 10 minutes. Mix olive oil and salt into yeast mixture and begin adding flour a little bit at a time, stirring with a wooden spoon. When it becomes too thick for the spoon, mix with your hands. Add flour until you have a soft, but not sticky, dough. Knead dough on a floured surface for 10 minutes. Coat the inside of a mixing bowl with olive oil and place the dough ball inside, flipping it so that its entire surface gets oiled. Cover bowl with plastic wrap and allow to rise in a warm place until doubled in size, 1 to 2 hours. Punch to deflate dough, turn it out onto a countertop and divide it into the number of pizzas you wish to make. Knead each small piece until smooth and uniform and allow to rest for 20 minutes under a dish towel before shaping. Preheat the oven to 500°. Simmer tomatoes over medium heat for about 10 minutes. Shape each dough piece into a 1/4-inch-thick round and place on a cornmeal-covered baking sheet without sides. Put a thin layer of tomato and mozzarella on each round of pizza dough and sprinkle with olive oil and salt. Bake for 7 to 8 minutes, or until the cheese has melted and the crust is golden. Tear the fresh basil onto the pizza and serve immediately. Makes 2 12-inch or 3 9-inch pizzas. Good Luck!

what about some tirimisu or zuppa inglese for dessert?

Something simple like baked ziti (or pene) is always easy for a crowd. Make some good marinara sauce and toss with the cooked ziti the way that you like it. Use a large baking pan that you can serve from. Put some sauced ziti in the bottom of the pan. Cover with shredded mozzarella and some fresh Parmesan cheese. continue to layer until you fill the pan and top with some more of the cheeses. Bake until the top is nicely browned (about 30-45 minutes at 350. Make some meatballs and sauce to go with it.

You can saute some Broccoli Rabe with some EVOO, Garlic and top it off with some shredded Parmesan cheese. You can make a huge batch of this. It will go great with your pasta dishes.