13 Easy Dinner For A Crowd Recipes

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Preparing food for many people does not mean spending all day in the kitchen or worrying about complicated techniques. These 13 recipes make hosting easy with simple techniques that even beginner cooks can handle, lots of make-ahead options, and tastes that every person will ask for a second helping.

Tools & staples that make these recipes faster;

• A large roasting pan ensures even cooking for big batches of meat and vegetables
• A ladle makes serving soups, stews, and sauces to a crowd effortless
• A large mixing bowl keeps prep organized when combining ingredients for multiple servings
• Olive oil helps cook evenly and adds flavor to large dishes
• Fresh herbs (like parsley, thyme, or rosemary) add vibrant flavor that impresses a crowd

1. Sheet Pan Honey Garlic Chicken and Vegetables

When feeding many people, this recipe is a time saver. The chicken thighs are perfectly cooked and rested over a bed of roasted veggies, and every piece is glazed in a sticky-sweet honey garlic sauce.

Best of all is that everything is cooked in one tray, and thus the cleaning is easy.

Ingredients

• 16 bone-in, skin-on chicken thighs
• 3 pounds baby potatoes, halved
• 2 pounds green beans, trimmed
• 4 large carrots, sliced into thick rounds
• 1 red onion, cut into wedges
• 6 cloves garlic
• ¾ cup honey
• ½ cup soy sauce
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

Step 1

Preheat your oven to 425°F. For easy cleaning, cover the bottom of two big baking sheets with parchment paper.

It would make cleaning your pans and scrubbing the bottom of the sheets much easier.

To make the honey garlic sauce, take a small mixing bowl and combine honey, soy sauce, and olive oil along with apple cider vinegar, minced garlic, and dried thyme.

Use a fork or a whisk to combine and mix until all the ingredients are incorporated and the mixture is smooth.

For maximum crispiness, dry the chicken thighs with paper towels before placing them on the sheet pans.

Make sure to position them with the skin side facing up.

Space each chicken thigh evenly on the pan, about 2 inches apart from each so they roast rather than steam.

Arrange the halved potatoes, trimmed green beans, carrot rounds, and onion wedges in a single layer around the chicken pieces so they cook as evenly as possible.

Step 2

To complete the dish, pour the honey garlic sauce over the chicken and vegetables.

Rub the sauce all over using a spoon, or your hands with gloves, to ensure an even coat on each chicken piece and the vegetables.

Generously sprinkle salt and black pepper over the entire pan. The vegetables need seasoning as well, so don’t be shy.

After placing both pans in the preheated oven, let them roast for 35-40 minutes.

You can tell when it’s done when the chicken is at 165°F, the vegetables are tender, and the chicken skin is golden brown and slightly crispy.

Once you remove the pans from the oven, let them rest for 5 minutes.

Just before serving, add fresh chopped parsley over the top.

You can serve directly from the pan, or if you prefer, transfer the pans to a large serving platter.

2. A taco bar with all the fixings

A taco bar is the ultimate crowd-pleaser because everyone gets to build their perfect taco.

Arranging a taco bar is easy; just set up a buffet-style spread with seasoned beef and chicken, warm tortillas, and all the toppings your heart desires. 

Ingredients

• 4 pounds of beef
• 3 pounds of boneless, skinless chicken breast
• 6 tbsp of taco seasoning (divided)
• 24-30 soft flour or corn tortillas
• 2 cups of shredded cheddar cheese
• 2 cups of shredded lettuce
• 3 large diced tomatoes
• 1 large white onion diced
• 2 cups of sour cream
• 2 cups of guacamole
• 2 cups of salsa
• 1 cup of pickled jalapeños
• 1 cup of fresh chopped cilantro
• 3 limes cut into wedges
• Salt and pepper to taste
• 1 cup of water

Instructions

Let’s begin with the ground beef.

Step 1

Grab a large skillet (12 inches or bigger) and place it over medium-high heat.

Once the skillet is hot, put in the ground beef and start breaking it into smaller pieces as it cooks.

You need to stir frequently with a wooden spoon or spatula. After about 8-10 minutes, the beef is ready.

All the ground beef needs to be browned, and there can’t be any pink left in the beef.

After the beef is cooked, there is a layer of fat over the ground beef. You need to remove it.

You can carefully tilt the pan to drain the fat or take the beef to a colander to drain, and then take it back to the pan.

To prepare the beef, add 1/2 cup of water along with 3 tablespoons of taco seasoning.

Mix everything and simmer for 5-7 minutes on medium heat, stirring occasionally.

When the sauce thickens enough to coat the meat, keep the beef warm on low heat, or move it to a slow cooker set to “warm.”

Step 2

Next, prepare the chicken. Pat the chicken breasts dry with paper towels.

Take the remaining 3 tablespoons of taco seasoning, salt, pepper, and season both sides.

On a medium-high heat grill pan or regular skillet, add a little oil and prevent sticking.

Cook the chicken breasts for 6-7 minutes on each side until fully cooked.

The chicken breasts must reach an internal temperature. Chicken also must gets golden-brown grill marks outside.

On a cutting board, let the chicken rest for 5 minutes.

This stores the juices. Chicken must be sliced into thin strips about 1/4 inch thick.

To warm the tortillas, wrap them in aluminum foil about 10-12 at a time and place in the oven set at 300°F for 10 minutes.

Alternatively, if you have a gas stove, you can char each one directly on the flame for a few seconds on each side.

For your taco bar, arrange all individual components in separate containers with lids.

Prepare the toppings in individual bowls with serving spoons.

Keep the tortillas warm in a covered basket or wrapped in a clean kitchen towel, along with the proteins in serving dishes.

Your guests will need to grab a tortilla first, then every other component in the order they please.

3. Baked Ziti with Cheeses

This dish is all warm and comforting. Soft, pliable, and cheesy baked ziti warms more than just the stomach. 

Ingredients

• Two pounds of ziti pasta (or penne if you can’t find ziti).
• Two tablespoons of olive oil.
• Two pounds of Italian sausage (mild or spicy), casings removed.
• One large onion, diced.
• Six cloves of garlic, minced.
• Two (28-ounce) cans of crushed tomatoes.
• Two (15-ounce) cans of tomato sauce.
• Two tablespoons of Italian seasoning.
• One teaspoon of crushed pepper (optional, for heat).
• Two cups of ricotta cheese.
• Four cups of shredded mozzarella cheese (divided).
• One cup of grated Parmesan cheese.
• Half a cup of fresh basil, chopped.
• Salt and black pepper to taste.

Instructions

Step 1

Bring to a boil a big pot of salted water.

Add ziti and cook according to package instructions, but shorten the cooking time by two minutes.

You want it al dente (slightly firm) because it will cook further in the oven. Drain the pasta in a colander and set aside.

While the pasta cooks, the meat sauce should be prepared.

Heat olive oil in a large, heavy pot or Dutch oven over medium heat.

Add and cook the Italian sausage, breaking it up into small pieces and softly crumbling it until it gets a brown color on all sides. This should take you about 8-10 minutes.

Add diced onion to the pot with the sausage.

Stir occasionally for about 5 minutes until the onion softens and becomes translucent.

Add the garlic and stir for another minute until fragrant.

Add the crushed tomatoes and tomato sauce.

Mix in the Italian seasoning, red pepper flakes (optional), salt, and pepper.

Thoroughly mix and bring to a simmer, and reduce the heat to low for another 15 minutes, stirring occasionally. The sauce should thicken slightly.

Preheat your oven to 375°F and grease two 9×13-inch dishes with butter or cooking spray.

Step 2

In a very large mixing bowl, combine the cooked pasta and the meat sauce.

Stir in the ricotta, 2 cups of mozzarella, and ½ cup Parmesan.

Using a large spoon or your hands, stir the pasta until it is evenly coated in sauce and cheese.

Evenly distribute the pasta mixture between the two prepared baking dishes and spread it out.

Each dish should be topped with the remaining 1 cup of mozzarella and the rest of the parmesan.

Wrap both dishes in aluminum foil so they can bake evenly for 25 minutes.

After that, take off the foil and bake for another 15 minutes. The goal is for the top to fluff and the cheese to have a nice brown color.

Take the dishes out of the oven and allow them to cool for 10 minutes.

This is just to allow the cheese to cool and firm a bit so it doesn’t all run out when you scoop.

Add a garnish of fresh chopped basil.

4. Slow Cooker Pulled Pork Sliders

Tender, flavorful pulled pork that practically melts in your mouth.

This is the definition of easy crowd cooking. The slow cooker does all the work while you go about your day. 

Ingredients

• 2 (4-5 pound) pork shoulder roasts (also called pork butt)
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons ground cumin
• 2 teaspoons black pepper
• 1 tablespoon salt
• 2 cups chicken broth
• 2 cups BBQ sauce (plus more for serving)
• 24-30 slider buns
• Coleslaw for topping (optional)

Instructions

Step 1

Make the dry rub by combining brown sugar, paprika, garlic powder, onion powder, cumin, black pepper, and salt in a small bowl.

Mix well with a spoon until everything is evenly combined.

Place the pork shoulder roasts on a large cutting board or clean counter.

Pat them dry with paper towels. This helps the rub stick better.

Rub the spice mixture all over both pork shoulders.

Use your hands to massage it into every surface of the meat, coating it completely. Don’t worry about using all the rub; the more flavor, the better.

Place the seasoned pork shoulders in one large slow cooker.

If that does not fit, you can split the pork into two slow cookers, but make sure the pork does not stack up. You want room for the pork shoulders to lie flat on the bottom.

Once settled, pour the chicken broth in, but do not pour directly over the shredded pork. You want the broth to fill up to midway on the pork shoulders.

Step 1

At this point, you can cover the slow cooker.

You can cook the pork for around 8-10 hours on LOW, or around 5-6 hours on HIGH if you do not have the time. The pork is done when you can shred it easily with a fork.

Once the slow cooker is done, you can shred the pork on a cutting board using two forks.

Then you can get rid of the fat that is too large.

You can leave the shredded pork in the slow cooker to keep it warm and cover it with BBQ sauce.

For serving, pile the pulled pork onto the slider buns.

You can add coleslaw and finish it off with a drizzle of BBQ sauce. You can also add extra sauce on the side.

5. One-Pot Spaghetti and Meatballs

One of the biggest cultural recipes is spaghetti and meatballs. To make it easier for a bunch of people, it is all made in one pot. You will no longer have to boil the pasta in a separate pot. It all gets mixed into a pot full of spaghetti and meatballs. 

Ingredients

• 3 pounds of ground beef
• 1 ½ cups of Italian breadcrumbs
• 3 eggs
• 1 cup of grated Parmesan cheese
• 6 cloves of minced garlic ( divide it)
• ¼ cup of chopped parsley
• 3 tbsp of olive oil
• 1 large onion ( diced)
• 2 (28 ounces) of crushed tomatoes
• 4 cup of beef broth
• 2 pounds of spaghetti (break in half)
• 2 tbsp of Italian seasoning
• Fresh basil for garnish
• Salt and pepper to taste

Instructions

First, let us start by making the meatballs.

Step 1

In a large bowl, combine ground beef, breadcrumbs, eggs, Parmesan cheese, minced garlic, parsley, salt, and pepper.

Gently combine and mix everything using your hands. Don’t mix too much, or you will have tough meatballs; just combine everything.

Shape the mixture into meatballs the size of golf balls, around 2 inches across.

You will form approximately 24-30 meatballs. Set them aside on a plate or a baking sheet.

Once the olive oil is hot, add the rest of the minced garlic and diced onion.

Allow them to stay for 5 or so minutes and stir occasionally so the onion softens and becomes translucent.

Add your crushed tomatoes, beef broth, and Italian seasoning. Put the mix on the stove and stir the mixture until it boils.

Once the water is boiling, it is time to add the broken spaghetti to the pot.

To ensure the spaghetti becomes fully immersed, use tongs or a wooden spoon to press it down.

Nestle the brown meatballs back into the pot, distributing them throughout the pasta.

Step 2

Turn the heat to medium and allow the mixture to cook for 15 to 18 minutes.

Every few minutes, gently stir to ensure the pasta does not cling to the pot. The pasta will soak up most of the liquid and become tender.

Test the pasta for doneness.

The dish is complete when the pasta is tender and the liquid has mostly been absorbed, resulting in a thick, saucy texture.

Season with additional salt and pepper to your liking.

After the meal has rested for 5 minutes, serve and garnish with basil leaves.

Add grated Parmesan cheese for extra on the side.

6. Build-Your-Own Pizza Bar

Making your own pizza is a fun addition to any pizza night.

Set out premade dough or flatbreads, pizza sauce, cheese, and an array of toppings, so your guests can assemble their own pizzas.

Ingredients

•  6-8 store-bought pizza doughs (from the deli section or bakery)
• 3 cups pizza or marinara sauce
• 6 cups shredded mozzarella cheese
• 2 cups grated Parmesan cheese
• 2 pounds Italian sausage, cooked and crumbled
• 2 cups pepperoni
• 2 cups sliced mushrooms
• 2 bell peppers, sliced
• 1 red onion, thinly sliced
• 2 cups fresh spinach
• 1 cup black olives, sliced
• ½ cup fresh basil leaves
• oven-safe pizza stones (place in the oven while warm)
• olive oil for brushing
• all-purpose for dusting

Instructions

If you have refrigerated pizza dough, you need to take it out 30 minutes before use. Let it rest for the last 30 minutes with the oven preheating to 475°.

Step 1

Prepare all pizza toppings. Cook Italian sausage in a skillet over medium to high heat.

Be sure to crumble and stir it until browned and cooked through, then drain the excess grease.

Slice the bell pepper, onion, and mushrooms. Separate each topping into its own bowl.

Arrange all toppings buffet-style on a counter or table, starting with pizza sauce, then cheese, and all the other toppings, while providing a serving spoon for each bowl.

Separate the pizza dough into individual pieces.

For pre-packaged dough, each unit is designed for 1-2 pizzas, so portion it as necessary. Each piece should weigh roughly 6-8 ounces.

Demonstrate the pizza-making process for each guest.

Have them sprinkle some flour on a clean counter or cutting board and then take one portion.

They should flatten it and then stretch it out with a rolling pin or with their hands into a 10-inch circle.

The dough should have a thickness of 1/4 inch.

Step 2

Place it on a piece of parchment paper or a baking sheet that has been floured.

Have them spread 2-3 tablespoons of pizza sauce on the dough, a 1/2 inch border along the edges.

Sprinkle a handful of mozzarella cheese on it, and then have guests put on the toppings of their choice.

Remind guests that adding too many toppings will make the pizza soggy.

Have them brush the edges of the crust with oil so that it gets a golden and crispy texture.

Place the pizzas on their parchment paper if they were used on baking sheets or straight onto preheated pizza stones.

Bake for 10-12 minutes until the crust is golden brown and the cheese is bubbly and starting to brown in spots.

After taking it out of the oven, allow it to cool for 2 minutes, cut it with a pizza cutter, and serve it hot.

7. Chicken Enchilada Casserole

You get all the advantages of chicken enchiladas without the fuss of rolling them.

This casserole is a true staple with layers of seasoned shredded chicken, black beans, corn, and heaping amounts of melted cheese.

Best of all, it’s a hassle to assemble in advance, and you can pop it in the oven as your guests arrive.

Ingredients

• 4 pounds boneless, skinless chicken breasts
• 4 cups chicken broth
• 24 corn tortillas
• 4 cups enchilada sauce (red or green, from jars or cans)
• 2 (15-ounce) cans black beans, drained and rinsed
• 2 cups frozen corn kernels
• 1 large onion, diced
• 2 (4-ounce) cans diced green chiles
• 6 cups shredded Mexican blend cheese (or cheddar)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• ½ cup fresh cilantro, chopped
• Salt and pepper to taste
• Sour cream and lime wedges for serving

Instructions

Start cooking the chicken. Take the chicken breasts and put them in a large pot, adding enough chicken broth to submerge them.

Step 1

On high heat, bring the pot to a boil and then lower the heat to medium-low for 20-25 minutes of simmering.

Check to ensure the chicken is fully cooked (165°F internal temperature) before removing chicken from the pot.

After removing chicken from the pot, place it on a cutting board and let it cool for 5 minutes.

Afterwards, shred the chicken into bite-sized pieces.

Put the pieces in a bowl, and add the cumin, chili powder, salt, and pepper. Mix well.

Set your oven to 375°F and prepare two 9×13 baking dishes by greasing them with cooking spray or butter.

As for the casseroles, it’s time to start assembling them.

Take ½ a cup of enchilada sauce and spread it in the bottom of each baking dish so that just enough sauce coats the bottom.

For the first layer, take 6 corn tortillas and place them in each dish, overlapping them as you cover the bottom.

You can tear some tortillas to cover the empty spaces at the bottom.

Evenly distribute half of the shredded chicken onto each dish, placing it on the tortillas first.

Then distribute the rest of the black beans, corn, diced onion, and green chiles to each dish and add them to the chicken.

Step 2

Add cheese, 1½ cups to each dish, and add enchilada sauce, ¾ cup to each dish.

Repeat all the layers, including the rest of the chicken, beans, corn, onion, and chiles.

Add ¾ cup of enchilada sauce to each dish.

For the last layer, place 6 more tortillas on each dish.

Pour the rest of the enchilada sauce on top of all the tortillas, and distribute the remaining cheese, 1½ cups to each dish.

Cover both with foil and bake for 30 minutes. Then remove the foil and bake for another 15 minutes.

Allow them to cool for 10 minutes before serving and garnish them with cilantro.

Add sour cream and lime wedges on the side for serving.

8. Teriyaki Chicken Stir-Fry

This vibrant stir-fry features tender chicken, crunchy veggies, and a beautifully shiny teriyaki sauce that is the perfect balance of sweet, umami, and completely irresistible. 

Ingredients

• 4 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 tablespoons vegetable oil (divided)
• 4 bell peppers (assorted colors), sliced into strips
• 2 large heads of broccoli, cut into small florets
• 3 large carrots, julienned (cut into thin matchsticks)
• 1 pound snap peas
• 8 cloves garlic, minced
• 3 tablespoons fresh ginger, grated
• 1½ cups soy sauce
• ¾ cup honey
• ½ cup rice vinegar
• 3 tablespoons cornstarch
• ½ cup water
• Sesame seeds and green onions for garnish
• Cooked white rice or noodles for serving

Instructions

Make the teriyaki sauce first.

Step 1

In a medium bowl, prepare the soy sauce, honey, rice vinegar, cornstarch, and water.

Mix to dissolve the cornstarch and avoid lumps. Set this sauce aside.

Before starting to cook, make sure all ingredients are prepared.

Dice the chicken into 1-inch cubes, slice the bell peppers into strips, cut the broccoli into florets, slice the carrots into thin matchsticks, and get all the ingredients prepared.

The stir-frying process goes very quickly.

Take 3 tablespoons of vegetable oil and heat on high in the largest wok or pan you have. Wait until the oil is very hot, about 3-5 minutes.

Stir-frying happens quickly. If the oil is hot, it should not burn.

After about 2 minutes, the uncooked chicken should have a golden brown color.

Stir or stop to let the chicken sit to cook and brown on all sides. The chicken is fully cooked on all sides.

Step 2

Set the chicken aside. Repeat the process until all the chicken is cooked.

Add the bell peppers, broccoli, and snap peas to the oil and set to very high heat, where the oil will smoke.

The vegetables should be crisp and tender with a slight crunch.

Add the minced garlic and grated ginger to the vegetables. Stir-fry for about 1 minute until you can smell the garlic and ginger. Be careful not to burn them.

Return all the cooked chicken to the wok with the vegetables. Give the teriyaki sauce a quick stir (the cornstarch settles), then pour it all over the chicken and vegetables.

Toss everything together and cook for 2-3 minutes, stirring constantly. The sauce will thicken and become glossy, coating everything beautifully.

Remove from heat. Garnish with sesame seeds and sliced green onions.

Serve immediately over cooked rice or noodles.

9. Hearty Beef Chili

There’s nothing quite like a big pot of chili to bring people together. This version is thick, rich, and packed with ground beef, beans, and warming spices. 

Ingredients

• 4 pounds ground beef
• 3 tablespoons olive oil
• 2 large onions, diced
• 2 bell peppers, diced
• 8 cloves garlic, minced
• 3 (28-ounce) cans crushed tomatoes
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 2 (15-ounce) cans black beans, drained and rinsed
• 4 cups beef broth
• ¼ cup chili powder
• 2 tablespoons ground cumin
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• 1 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons salt
• 1 tablespoon black pepper
• Toppings: shredded cheese, sour cream, diced green onions, tortilla chips

Instructions

Heat the olive oil in a very large pot or Dutch oven (at least 8 quarts) over medium-high heat.

Step 1

Add the ground beef to the hot pot. Use a wooden spoon or spatula to break it apart into small crumbles as it cooks.

Cook for 10-12 minutes until all the beef is browned and there’s no pink remaining.

There will be some fat and liquid in the pot, that’s fine. Don’t drain it yet.

Once the beef is browned, drain off most of the excess fat.

Tilt the pot and carefully spoon out the grease, leaving the beef and just a little bit of fat for flavor.

After that, introduce the diced onions, bell peppers, and minced garlic into the pot that contains the beef.

Let the mixture cook for about 7 minutes, stirring from time to time, to allow the vegetables to soften and for the onions to become translucent.

Step 2

Next, include the rest of the spices, which are chili powder, cumin, paprika, oregano, salt, and black pepper.

Then, combine the mixture and let it cook for 2 minutes. This helps in “toasting” the spices to enhance their flavor.

After that, include the crushed tomatoes, kidney beans, black beans, and also the beef broth.

Stir to combine everything well.

Bring the chili to a boil for a couple of minutes on high heat.

Once it’s boiling, lower the heat and allow it to simmer for 45 minutes to an hour.

Once the chili is cooked, check the flavor and seasoning. You may need to add more salt or pepper and chili powder to your taste.

Serve hot in bowls. Prepare toppings so everyone can personalize their bowl.

Some good choices are shredded cheese, sour cream, diced green onions, and crushed tortilla chips.

10. Baked Salmon with Lemon Dill Butter

Another impressive yet simple option is baked salmon. It’s light enough for weeknight entertaining, and the salmon is topped with a lemon-dill butter that melts into the fish for a buttery delight.

Baked potatoes and a green salad complete the meal.

Ingredients

• 4 (1½-pound) salmon fillets (skin-on)
• 12 tablespoons butter, softened (1½ sticks)
• Zest and juice of 3 lemons
• ½ cup fresh dill, finely chopped
• 6 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• Lemon slices for garnish
• Fresh dill sprigs for garnish

Instructions

Before starting, take the butter out of the refrigerator 30 minutes beforehand so that it can soften to room temperature.

This helps with easier mixing.

Step 1

Start by preheating the oven to 375°F.

For easy clean-up later, line two large baking sheets with parchment paper or aluminum foil.

To make the lemon dill butter, mix the softened butter, lemon zest (the yellow part of the peel only, grated with a microplane or fine grater), lemon juice, fresh dill, garlic, salt, and pepper in a medium mixing bowl.

Use a fork or spoon to combine the ingredients until the mixture is smooth.

Take paper towels, pat the salmon fillet so that it will dry off. This way, it will help the butter to stick better.

Place the salmon fillet, skin-side down, on the baking sheet and leave a few inches of space between them.

With a spoon or a butter knife, spread the lemon dill butter on each salmon fillet until it is completely and evenly covered.

There should be a thick butter layer, so don’t hold back.

After the salmon preparation is complete, place the salmon on the baking sheets, then put them in the oven. Bake the salmon for 15 to 18 minutes.

The baking time will vary based on the thickness of the salmon.

The salmon will be ready when the fork easily flakes the salmon, and the internal temperature reaches 145°F.

The top of the salmon should be slightly golden.

Step 2

After 15-18 minutes of baking time, the salmon is ready to be removed from the oven.

The butter will have melted and formed a sauce around the salmon.

The salmon should be rested for 3-5 minutes for complete texture and flavor.

Place the salmon on a serving platter or serve directly from the baking sheet for family-style serving.

For a finishing touch, cut fresh lemons into slices along with dill, then put them on the salmon.

Lastly, drizzle the pieces of salmon with the butter from the baking sheet.

11. Lasagna with Meat Sauce

The classic lasagna is the ultimate make-ahead meal. This generous recipe will fill up two large pans.

Ingredients

• 2 (16-ounce) boxes lasagna noodles
• 3 pounds ground beef
• 1 pound Italian sausage
• 2 large onions, diced
• 8 cloves garlic, minced
• 2 (28-ounce) cans crushed tomatoes
• 2 (6-ounce) cans tomato paste
• 2 tablespoons Italian seasoning
• 2 teaspoons sugar
• 4 cups ricotta cheese
• 2 eggs
• 6 cups shredded mozzarella cheese
• 2 cups grated Parmesan cheese
• ½ cup fresh basil, chopped
• Salt and black pepper to taste
• Salt and black pepper to taste

Instructions

Step 1

Bring a large pot of salted water to a boil.

Add the lasagna noodles and cook according to package directions until al dente (slightly firm).

Drain the noodles and lay them flat on clean kitchen towels so they don’t stick together. Set aside.

Make the meat sauce. In a very large pot over medium-high heat, add the ground beef and Italian sausage.

Break them up with a wooden spoon as they cook.

Cook for 10-12 minutes until completely browned with no pink remaining.

Drain most of the excess fat from the pot, leaving just a little for flavor.

Add the diced onions and minced garlic. Cook for 5 minutes, stirring occasionally, until the onions are soft.

You can go ahead and add crushed tomatoes with the tomato paste, spices, followed by the sugar, 1 tablespoon salt, and 1 teaspoon black pepper.

Allow it to simmer before lowering the heat. The sauce needs to simmer for 20 minutes, and stir it to blend the flavors and deepen them.

Step 2

Prepare the cheese mixture while the sauce is still simmering.

In a large bowl, combine the mixture that is to be made with the ricotta cheese, the eggs, 1 cup of the Parmesan cheese, and half of the chopped basil.

Add ½ teaspoon salt and ¼ teaspoon pepper, and combine.

The oven should be set to 375°F. Take butter or spray cooking spray and grease the 9-by-13-inch baking dish.

The lasagnas can be assembled now.

Spread 1 cup of meat sauce in the bottom of each baking dish, just enough to coat the bottom.

Layer 4-5 lasagna noodles in each dish, overlapping slightly to cover the sauce.

Spread the ricotta mixture on the noodles in each dish, allowing one-quarter for each.

Add the meat sauce, allowing one quarter to each, then top with 1 cup of mozzarella cheese. Repeat the layering one more time.

For the final step, incorporate another layer of noodles into each portion.

Finish each portion by topping each with the remaining meat sauce, ensuring it covers the entire top layer.

Add the remaining mozzarella cheese (about 2 cups for each portion) and the rest of the Parmesan cheese.

Step 3

Take the dishes and cover them tightly with aluminum foil. Be sure the foil does not touch the cheese. You may need to spray it with cooking spray first.

Bake for 40 minutes, then remove the foil and continue baking for another 15 minutes.

The goal is to have the cheese on top turn golden brown and bubbly.

Let the dish rest for 15 minutes for easier cutting.

It will become too runny if you do not have the resting time. It is then that you can cut and serve.

12. BBQ Chicken Drumsticks with Roasted Vegetables

Take a bite of these finger-licking and sticky BBQ drumsticks baked with roasted veggies.

The drumsticks are crispy and caramelized, and the roasted veggies are tender and sweet.

Ingredients

• 24 chicken drumsticks
• 3 cups BBQ sauce (your favorite brand)
• 3 pounds baby potatoes, halved
• 3 pounds Brussels sprouts, trimmed and halved
• 2 red onions, cut into wedges
• ¼ cup olive oil
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

To start, set the oven to 425°F. Prepare for roasting by lining two large sheet pans (about 18×13 inches each) with parchment paper or aluminum foil.

Step 1

Take paper towels and dry the chicken drumsticks.

Place them into a large bowl. Don’t forget to remove moisture, as this ensures they crisp up.

Drumsticks need to be layered with the seasonings, which include garlic powder, paprika, salt, and black pepper, and then coated thoroughly.

Now it’s time to set the drumsticks onto the prepared sheet pans while making sure to space them out, as this allows air to circulate for optimal roasting.

Each drumstick should be brushed generously with BBQ sauce. Keep some sauce aside as well for later.

To create the veggie mix, add the halved baby potatoes, Brussels sprouts, and onions to a large bowl.

Add olive oil, salt, and pepper to the vegetables. Be sure to mix the ingredients.

Arrange the vegetables around the chicken drumsticks in both pans.

Spread them out in a single layer as much as possible so they roast rather than steam.

Place both pans in the preheated oven. Roast for 20 minutes.

Step 2

After 20 minutes, remove the pans from the oven.

Using tongs, flip each drumstick over. Brush them with more BBQ sauce. Give the vegetables a stir with a spatula.

Return the pans to the oven and roast for another 20-25 minutes.

The drumsticks are done when they reach an internal temperature of 165°F on a meat thermometer, and the vegetables are tender and caramelized.

Remove from the oven. Brush the drumsticks one more time with BBQ sauce for extra flavor and shine.

Sprinkle fresh chopped parsley over everything.

Serve hot directly from the pans or transfer to a serving platter.

13. Vegetarian Stuffed Shells

Packed with savory ricotta and spinach, these jumbo shells are full, then topped with marinara, and finished with melted mozzarella. 

Ingredients

• 2 (12-ounce) boxes jumbo pasta shells
• 4 cups ricotta cheese
• 4 cups shredded mozzarella cheese (divided)
• 1½ cups grated Parmesan cheese
• 2 (10-ounce) packages frozen spinach (thawed), and then dry
• 4 eggs
• 6 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 2 (28-ounce) jars marinara sauce (around 6 cups)
• ½ cup fresh basil (chopped)
• Salt and black pepper to taste

Instructions

In a large pot, add the salt and water, then bring to a boil. Add enough jumbo shells and then cook according to the package instructions.

You want to be sure to get them to the al dente for stuffing.

After, be sure to drain, and then run cold water to stop the shells from cooking. This also makes them easier to handle.

Step 1

Prepare the spinach while the shells are cooking.

If you are using frozen spinach, you will need to microwave it for a couple of minutes so it can be completely thawed.

To remove the excess moisture, place it in a clean kitchen towel or a few layers of paper towels and squeeze. You want the spinach to be as dry as possible.

The oven should be set to 375°F.

Pour 1 cup of marinara sauce into the bottom of two 9×13-inch baking dishes, and spread it around to coat the bottom.

Make the cheese filling.

In a very large bowl, combine the ricotta cheese, the 2 cups of mozzarella cheese, the Parmesan cheese, the squeezed-dry spinach, the eggs, the minced garlic, the Italian seasoning, ½ a teaspoon of salt, and ¼ a teaspoon of black pepper.

Using a large spoon, combine and mix all the ingredients until they turn into a smooth filling.

Step 2

Stuffing the shells. Take one cooked shell and hold it in your hand.

Use a spoon to fill it with 2-3 tablespoons of the cheese mixture. Don’t overstuff it, or it will burst.

Put the filled shell in one of the prepared baking dishes, opening-side up.

Do this with all the shells, arranging them in a single layer in both dishes. Each dish should hold 20-25 shells.

When all the shells are filled and arranged, pour the remaining marinara sauce over both dishes.

Ensure all the shells are completely covered with sauce, or else they will dry out while baking.

Put the remaining mozzarella cheese (1 cup per dish) on top of each dish.

Bake covered for 30 minutes.

Take the foil off to bake for 15 more minutes. The cheese should be melted and golden on top.

Let cool for 5 minutes and serve hot.

Tips for Successful Dinner For A Crowd Recipes

To save time, prep some ingredients the previous night.

Many recipes can be put together a day ahead, just make sure to wrap them up and refrigerate until you are ready to bake.

If you have more than a dozen folks to feed, you can easily double the recipe.

Use good, fresh, quality ingredients, especially for simple, unadorned recipes where the flavors are bound to come through.

Ingredient Substitutions

Feel free to switch out the proteins, use turkey or chicken in place of beef, use pork instead of chicken, and for the vegetarian crowd, include meat substitutes.

For a dairy-free option, use dairy-free cheese and coconut ricotta.

To make dishes more gluten-free, use gluten-free pasta, tortillas, or pizza dough.

If you need to increase or decrease the spiciness of a dish, use or cut out cayenne, red pepper flakes, or hot sauce to adjust to your crowd.

Make-Ahead and Storage Suggestions

You can prep casseroles and keep them in the fridge for a day, and if you are cooking them from cold, add 10-15 minutes to the baking time.

Pulled pork can be made ahead, and if you want to reheat it in the slow cooker, keep it on low for easier reheating.

For a better sauce, you can make it a day ahead; it works for marinara, chili, and teriyaki.

Baked ziti, lasagna, enchilada casserole, and stuffed shells can be frozen for 3 months.

After 3-4 days in the refrigerator, leftovers can be stored in airtight containers.

Conclusion

To feed a crowd, the 13 recipes available provide confidence-boosting and time-saving methods that are easy to follow and offer a variety of flexible options.

This is because most of the recipes can be prepped ahead of time, and all the recipes are made to keep the crowd happy.

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