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Cook Talk

Baked Ziti for 60 People
Stella
06/26/09
Okay..My wedding is on July 11th
(i'm frantic). We are expecting around 60 people. How much ingredients do I need for baked Ziti?
ellen
06/26/09
Assuming this is a side dish and not the main course and that there is other food, and that you are adding other ingredients to the ziti, you need 6-7 9x13 pans, about 1 pound dry for each 5-6 people. Get help or check into getting it delivered from a local restaurant.
Stella
06/27/09
This is the main course with 2 sides and bread. The ziti will consist of beef (because my grooms family do not eat pork), turkey sausage, mozzarella and ricotta cheeses. I have about 6 people and 3 ovens available to me.Am I crazy??
ellen
06/28/09
OK. That is enough help for this intimate party if they really do the work and you let them. You are not crazy yet, but you probably will be. Go to the sausage/mozzarella cheese bake for 120 on the spaghetti/ lotsa pasta page. Use it as a quantity guide; you want 1/2, or a bit more, of the amounts for 120 to feed your 60.
If you make this in the big deep catering size pans, you can do it in one or two ovens.
Adding an antipasto appetizer or a relish tray would be excellent with this meal. Both recipes are on the site.
Stella
06/29/09
Thank you!!! Thank you!! You are a life saver.
gordo
08/11/09
Do you have a good recipe for vegetarian baked ziti? I am making one meat and one vegetarian for a work retreat. Probably enuf for 10 people or so. Thanks.
ellen
08/11/09
Hi, Gordo!
Using ricotta layered in the ziti, like a lasagna, is one plan. I sometimes use a couple of cups of cooked white beans, or one of the TVP type unburgers from the vegetarian selections currently available. Very well pressed and drained extra firm tofu cut in a very small dice, dressed with soy sauce or another salty broth and sauteed in olive oil and garlic is a non-traditional but tasty option.
gordo
08/25/09
So--I'm finally making the baked ziti. 30 servings with meat, 10-12 veggie. (Thanks for th recipe by the way). Wondering what size hotel pans to use and how many. Transporting to a retreat where there is just a regular frig and stove and not a lot of prep time before serving so I think 4" deep pans would take too long to reheat. How many 2 "x12x20 pans for the meat? Would a half pan work for the veggie? Thanks. Been awhile since I've done large group cooking--I'm feeling a bit rusty.
gordo
08/25/09
oops--found the pantry page that answered this. I had searched and searched before for the info. It looks like I'll need more than 1 hotel pan, maybe 1 1/2 - 2?

We're also serving Caesar salad and breadsticks. We have some big eaters but mostly regular eaters. Thanks for your advice.

ellen
08/25/09
You want about 1 1/2 cups casserole per egular eater. So it is pretty easy to figure the volumes compared to the pans...
Arlene
09/03/09
Hello. Is the cooking time for each pan of ziti you bake or if you can fit 2 or 3 pans in your oven is the baking time still 30 mins?
CLARE
09/03/09
A TASTEING type dinner
Our church is having a tasteing type dinner from 5 continents I am in charge of Europe wanted to do sone type of pasta need to know how much sauce & pasta I will need
Clare
09/03/09
The tasteing dinner is for around 500
Sorry forgot to say it would be for 500 +-
ellen
09/03/09
Arlene, if you preheat the oven for a full half hour, you will find the cooking time for the previously refrigerated pans is still increased but only about 1/3 to at most 1/2. If you don't preheat, it can double easily. It is done when the temp in the middle is 165, you let it stand at least 15 minutes before serving.

Clare, you do NOT want to do boiled pasta for 500 people- read the lotsa pasta/spaghetti page to see why. On the other hand a baked pasta dish is very practical. See the sausage mozzarella bake for 120; for a tasting menu, it would easily feed 200.

Clare
09/03/09
WHat about a backed ziti
Clare
09/03/09
Some one is giving us 600 meat balls pre cooked
ellen
09/04/09
Yes, that would be fine.
Clare
09/04/09
could you give me an idea of how much pasta ans sauce I will need Please
ellen
09/04/09
Clare, use the recipe I suggested above as a quantity guideline.
Janet Graziano
12/03/09
I have most of the ingredients but want to double check the amounts. I am making baked ziti for 60 people. I have 9 lbs. ricotta, 5 lbs mozzarella, and about 7 lbs. of meat. Sausage and Beef. How much pasta should I buy. About 8 or 10 lbs.? What do you suggest?
ellen
12/03/09
For 60 people, 8 pounds is plenty.
sharon pierce
02/17/10
Baked Ziti for 30 people
i am having a baby shower and i am making baked ziti for 30 people. can you please tell me how many cups of jar sauce i need, how many boxes of macaroni i need, how many pounds of beef, how much ricottta, how many cups of grated parm. cheese, how many cups of parsley, how many eggs, how many tsp. salt and pepper, and how many pkg. of mozzarella
ellen
02/17/10
No. You need to pick your own recipe. You want one that uses 2-3 pounds of pasta and make 4 9x13 bans.
marie
03/22/10
Baked Ziti for 65 People
This is a side dish, also having ham, sausage, brisket, brat
wurst, baked beans, mac and cheese, potato casserole, salads, etc. Of the 65 people, 26 are children.
ellen
03/22/10
I would do 3 9x13 pans (3 pounds dry) for each the mac and cheese and the ziti. You will probably have some left; this is a very extensive menu.
Debra Jackman
04/04/10
scalloped potatoes with ham
This would be main dish for 50 people.
How many potatoes? Do you have a recipe for this?
ellen
04/04/10
18-20 pounds of potatoes unless they are all football players or very heavy eaters. About 20 pounds of ham. I like to layer in 1 thinly sliced onion for every pound of potatoes, I do my scalloped potatoes by layering potatoes, sharo chees and butter with a sprinkle of flour between each layer, pouring hot milk over all and baking. Some people make a cheese sauce.
Rebecca
04/11/10
Baked Ziti no meat
I need a recipe for baked ziti without meat for around 30 people
ellen
04/11/10
Rebecca, there are so many styles of baked ziti, and so many recipes on the web, that I do not post a ziti recipe. For a main course dish for 30, you need about 5 pounds of dry pasta, for a side dish, 3-4 depending on the rest of the menu.
Rebecca
07/20/10
Baked Ziti for 30 people
I am making ziti as the main dish for 30 people how many boxes of ziti do I need....please help its for this saturday
ellen
07/20/10
I allow 1 pound per 9x13 dish and 1 dish per 8 people. I would probably do 5 pounds unless you were sure it would not be more than 30.
gab
05/30/11
Baked Ziti for 200 People
i am having a graduation party for my daughter. I have @ 200 people. How much pasta should i make... I was thinking @ 25 lbs. but not sure. I'm starting to panic. Less then two weeks to the party.
ellen
05/30/11
I allow 1 pound per 10 for regular eaters, and teens eat hevier. You would be fine. Do keep in mind that this is 1 9x13 pan for each pound- a lot of baking-
Theresa
06/08/11
how much baked ziti for 200 - i am also having sausage and peppers, roast beef, potatoes, green beans and fruit
ellen
06/08/11
You need about 8 9x13 pans per 100.
Theresa
06/09/11
Thank You!
Christine
07/31/11
Baked Ziti for 115 people as a side dish
I'm having ziti as a side dish at my daughter's graduation picnic. I'm not sure how many pounds to make. I'm, also, having hamburgers and hot dogs. I bought 80 hamburgers and 64 hot dogs. My mom is,also, making a turkey. I'm not sure how big. I know I have people bringing potato salad, pasta salad, and baked beans among other things.
ellen
07/31/11
Hi, you posted twice, see the other one-
ellen
07/31/11
I would do 10 punds (10 9x13 pans).
Bonnie
08/15/11
Baked Ziti for 115 People
I'm making baked ziti in large hotel size trays to feed about 115 people at her wedding. This is the main course along with salad and rolls. Appetizers will be served prior. Approximately how many pounds of noodles and meat do I need? Thank you for your guidance.
ellen
08/15/11
About 20 pounds of meat, about 12-13 pounds of pasta, 12-13 pounds of cheese is good for 120. 3-4 gallons of sauce, maybe a gallon of mushrooms, onion etc to taste.
Bonnie
08/16/11
Thank you so much for your help! You are the best!! Have a great day! :)
Lori Mowen
09/29/11
converting 9x13 recipe to a hotel pan
If I need to convert a recipe (egg casserole) to a hotel pan would you double or triple the recipe?
ellen
09/30/11
Assuming you mean a full size 2 1/2 inch deep steam table pan, they hold about 8 quarts, and the 9x13 about 2 1/2 (depends on how full). 3-4 times the original recipe.
Bonnie
11/15/11
I'm having my daughter's 13th birthday party. I am having about 70 people 1/2 of them are kids. I am making ziti with meatballs, salad, plus there will be tons of picky food. How much pasta & meatballs should I make?
ellen
11/15/11
13's eat like grownups, quantity wise. I would do 7 pounds of pasta plus the necessary sauce, etc.; maybe 8 if I wanted some left.
Bonnie
11/30/11
60 People
I have decided to I am making meatballs with the baked ziti for 60 people. How much ground beef will I need for 1 inch meatballs?
ellen
11/30/11
About 12-15 pounds.
jim
01/25/12
Baked Ziti for 200 People
I'm doing baked ziti for a group of people,for a gathering after a funeral,can i'm looking for a recipe
ellen
01/26/12
Look at the mozzarella sausage bake on the spaghetti page.
Karen
02/15/12
Baked Ziti for 80 People
I am making baked ziti for 80 people. About 60 adults and 20 children. If I use 8 lbs of ricotta, 7lbs of mozzerella and 8-9 boxes of ziti, would that be enough? how much sauce? How many cartering tins would I need? what is the actual size? I am NOT using any meat. This is the main course. There will be salad, rolls and dessert. If this is not enough please let me know what to change/or add.
ellen
02/15/12
I would do at least 12 pounds of ziti if it is the main course and step up the cheese to cover that amount. 1 quart sauce minimum for each pound. It will make 12 9x13, 6 half pans or 3 full catering pans.
If it is a party, I would definitely add a vegetable- mixed roasted, or broccoli would be excellent.
Evelyn
03/01/12
Baked Ziti for 30 People--no meat
I am using only ziti, sauce, herbs,some ricotta and mozzarella mixed through and topped with the mozzarella.. Will this fill 2 catering pans , and how much to I get of each of the items? Do 5 or 6 lbs. of the ziti sound right or too much?
ellen
03/02/12
3 full size catering pans is a lot for 30 people unless there are no sides or other foods.

This is plenty of noodles. You want about 1 quart of sauce and 1 pounds of cheeses per peound of noodles; more sauce if you like it really juicy.

Judi
03/18/12
Baked Ziti for 100 People
How many full size catering pans Should I use to feed 100 people Baked ziti. It is the main course with salad , and rolls. I always over do. Would love to have them be fed but with not a lot left over.
ellen
03/18/12
Baked Ziti for 100 People
The pans come in both 2 1/2 and 4 inch depths, big difference in servings.The 2 1/2 has about 25 servings, and you need at least 120 for 100 people for entrees. 5 pans minimum, 6 would not be way too much.
judi
03/18/12
Ellen,, wow thank you for answering so quickly as this is to be Tuesday evening. These are the full aluminum pans. I was thinking 7 pans as I can use them for the meals I do for clients. I would be safe then? I am also thinking of serving 150 rolls? About 6 gallons of salad.
Judi
03/19/12
Hi Ellen, well I took your word for it;)) I thank you for your response.; I made 7 Ziti Full pans for 100 people. Party is tomorrow , Tuesday. I am Italian and I guess being so , I worry on having enough food to satisfy;)) Bad trait of Italian culture. I will keep you posted.
Judi
ellen
03/20/12
Can't wait to hear back.
Anne
03/21/12
I am making baked pasta for 44 adults + 36 children. First time making larger meal with kids included -- is there an easy formula (i.e., 1 child=1/2 adult?) How many pounds of pasta?
Also, I want to offer veggie option of the dish. What ratio should I use of meat version versus veggie version?
THANKS for any help
Anne
03/21/12
Forgot to ask about salad and bread -- how many breadsticks per person? How much salad??
ellen
03/22/12
Children: under 10 I count as 1/211-14 , one; 15-21, 1 1/2.
I make 2/3 standard red, 1/3 veggie white-

For salad and bread, use the correct fraction of the plan for 100 list.

ellen
03/22/12
Children: under 10 I count as 1/211-14 , one; 15-21, 1 1/2.
I make 2/3 standard red, 1/3 veggie white-

For salad and bread, use the correct fraction of the plan for 100 list.

Anne
03/23/12
THANK YOU!-- esp. for the children ratios, very helpful.
Debbie Ammons
04/22/12
Baked Ziti for 150 People
How much ingredients for baked ziti for 150 people?
ellen
04/22/12
Depends on side dish or entree. Covered in some detail on the spaghetti page.
rita frost
06/17/12
I am cooking for a wedding of 300 and I need recipes for baked ziti for 175 each of red sauce and chicken and white sauce please help
ellen
06/18/12
Rita, go to the pro catering boards at

chef2chef.com
cheftalk.com

Tarbashippimi
08/29/12
Dove posso comprare pannelli solari economici per
Vorrei realizzare un impianto fotovoltaico da 3.5kW sul mio tetto. Avete
un'idea su dove posso comprare i pannelli solari? Quale e la migliore
azienda? Ogni consiglio e ben accettato. Grazie
ivory
09/07/12
How much should I charge for a large pan of ziti for 50 ppl
ellen
09/07/12
See the note to Rita, above- gpo to the pro sites- usual is 3-4 times the cost of the food.
Michele
09/28/12
I have prepared 2 full size steamer pans of Baked Ziti. Each contains 1 1/2 lbs. pasta, and 64oz. of ricotta. Also of course, mozzarella and sauce. Needless to say, these are heavy pans of food. How long do they need to cook in a conventional oven? Only one tray fits on each shelf. thankyou
ellen
09/28/12
Reheat tightly covered in a preheated 325 oven and allow at least 2 hours. Check temp in middle starting at 1 1/2 hours, turn oven to 180 whenthe temp in the middle reaches 165.
Amy
10/05/12
I need to cook for 40 teenage football players. I was thinking Ziti & meatballs. How much pasta will I need? How much meat?
ellen
10/05/12
They eat like horses; count them as 2/3 of 100 and use the amounts on the spaghetti page and the plan for 100 page. Post your estimates, if you like, and I will go over them. Start a new thread.
carmen
11/21/12
Baked Ziti for 30 People
hello we are doing a wedding rehearsal Ziti dinner for 30 people.
how many boxes of ziti is needed-
how much of hamburger meat-
how many jars of spagetti sauce-
ricotta cheese
ellen
11/22/12
If this is the main course and the only meat, allow 4-5 pounds of dry pasta, 9 pounds ground meat, 1 quart sauce per pound, ricotta is to taste and is usually mixed with an egg. What about the other cheeses?
Tina
12/10/12
Hi - I am thinking about making baked ziti for Christmas Day, can I assemble the ingredients in the baking dish the day before and then heat on Christmas? thanks
ellen
12/10/12
Yes, as long as it is refrigerated continuously, you preheat the oven, and use a slightly lower temp and longer cooking time to cook it.
pat
01/06/13
Baked Ziti for 150People
How many qts of sauce is need,how many lbs of morrerrala, ricotta,parmarmessan cheeses is need for 8(1/2 pans 4'' deep). Ziti is served with fried chicken, ceasar salad and dinner roll of course desserts and beverage. My question is that enough ziti. I am thinking about 12 to 16 lbs of cook ziti.
ellen
01/07/13
I usually do 1 pound dry pasta per 10 for a side dish, 1 quart of sauce per pound, about 3 cups/12 ounces or up to a pound of mozzarella, a few ounces of Parmesan and the ricotta/egg depends on how creamy you want it, but about 3 cups per pound of pasta.
susan
02/11/13
Baked Ziti for 50 People
i am making baked ziti for 50 people. 1 pan will be meatless and 1 pan will be with meat. I need to know amount of ingredients, size of pans and cooking time. Thank you.
ellen
02/11/13
The amounts are the same as for lasagna, see the lasagna planning list at the spaghetti page. You can use any of the pan sizes on the page. If you want to post your ecipe, I will help.
Dora
03/19/13
Baked Ziti for 120 People
I'm wonder if you can cook all the baked Ziti in Electric Roasters, and how much can be in each roaster without sticking or scortching. Were doing a wedding and only have on small oven. Also how long should the baked ziti cook?
ellen
03/19/13
You need 2 or three roasters, they have to be plugged in on different circuits or they blow the fuse. You can do about 5 pounds dry pasta each with good results.

For roaster issues, read "Big Lasagna in an 18 quart Roaster", in the spaghetti article:

www.ellenskitchen.com/bigpots/plan/sphagetti.html

If refrigerated, it takes 2 1/2 to 3 hours- cooks faster than lasagna. Check temp in middle for 165, turn down to 180 as soon as it reaches that temp.

The 300 degree temp and the preheating are what avoid scorch. You can cook faster/hotter, but it risks scorch.

The nonstick spray and Parm coating help with the sticking.

carol
03/20/13
graduation for 150 people
I'm having a PHD graduation, outside party, tents, chairs, etc
I need a suggestion of what foods might and how much of each.
About how much liquor an soda/water I might need

Thanks a million for the assistance.

ellen
03/20/13
Carol, how about you start a new thread, send me an approximate budget per person, not including the liquor, and what your major was, as that will help with creative menu choices. Also, what cooking, kitchen and serving arrangements. DO start a new thread.
ellen
03/20/13
By the way, Carol, have yo considered a fancy brunch- see the festive brunch article. Liquor and food are both cheaper than dinner, and it makes a lovely party.
amanda
03/22/13
do i have to increase the baking time of baked ziti if i am making 4 times the amount and using a large tray?
ellen
03/22/13
Probably, but it increases by the depth of the material NOT the multiplication. For example, if it is usually 2 inches thick and you put it in a huge pan where it stays 2 inches thick, the cooking time hardly changes. If it is 3 inches thick, it may be half again. If it is 4 inches, you turn the oven down 25 degrees and start checking at double time. Quick read thermometer. 165 to 180 in the middle.
Dora
03/24/13
Baked Ziti for 100 People
Ellen,We are cooking the Ziti the day of the wedding. If we only have 1 electric roaster how many pans would we need and how long to cook 2 pans in 1 oven at a time? these would be hotel style pans.. Thank you
ellen
03/24/13
You need 4 chafing/hotel pan's worth or 10 9x13 pans for 100. A roaster cooking pan holds enough for 50, so you need 2. Regular oven will warm as much as it will hold- depends on the size of the oven.
Natalie
05/10/13
Pasta side for 200
Hi I am planning a wedding for approx 200. We will have roast beef, chicken 1/4s, potato side,Salad, 2 veg and a pasta and sauce side. I am so confused with quantities. Should I figure 1 pound dry pasta per 10 people? Which would be 20 pounds of dry pasta? And then 1 quart of sauce per pound so 20 quarts of sauce? ALso how many and what size pans would i want to put this in?
ellen
05/10/13
These are the right amounts.

I suggest you either do a baked pasta, sauce already on, or consider a rice pilaf, which can also be baked to prepare. Either is easier than loose pasta with a separate sauce for this many people.

Each 9x13 holds about 1 pound. A full steam table tray, 2 inches deep, holds about 3. A Roaster holds 4 to 6 (depends on shape of pasta and amount of add-ins. Please see the spaghetti page for more help.

chris
05/22/13
I am having grad party for 160 people. 20 lbs of roast beef 25 lbs of meatballs 12 lbs of kielbasi and some chicken fingers along with 20 lbs of pot salad. Ziti and ceased salad. How many pounds of ziti do I need and how much salad? Thanks. Party this weekend. Just worried for enough.
ellen
05/22/13
You will run out of roast beef. For 160 people, over dinnertime, the amounts are a little light.

160 people.
20 lbs of roast beef- I would do 40.
25 lbs of meatballs-OK none left
12 lbs of kielbasi- 20 pounds
chicken fingers- 10 pounds

20 lbs of pot salad- I would do at least 40 pounds.

Ziti-14 pounds dry (14 9x13, or 6 "full trays" catering style)

caeser salad- see plan for 100 page, do 1 1/2 times the amount for 100

Need bread, at least 18 pounds. Need sandwich condiments for 100, see sandwich page. Suggest adding fruit trays, see fruit tray page.

Tina Ranta
05/22/13
Homemade Ravioli
Hi, I have a new Kitchen Aid ravioli maker and am trying to learn how to make them which has been a challenge. My question right now is it seems to be tricky pulling them apart when they are fresh and wet, and letting them dry seems to be a better time to do it but not great either. Do they need to be totally dry before I separate them? Hope this is not to confusing of a question:)
thanks for your help
ellen
05/22/13
Here is a photo essay how to that may help:

www.livelovepasta.com/2011/07/homemade-ravioli/

As you seal, be sure you eliminate air in the pocket that contains the filling.

Cut the ravioli into rectangles using either a pizza cutter or a sharp knife, and press again to seal completely. A fork is good here.

If you want to cook your ravioli immediately, that them dry a bit, just drop them into boiling salted water for 3 to 4 minutes. If you want to save them or store leftovers, dust them with a little flour or fine cornmeal and let them sit for a few minutes, so they won’t stick together. Lay them in a single layer in a plastic bag and store in the refrigerator for up to a week, or in the freezer for a few months.

The pasta dough should be pretty dry - not sure why yours is so stretchy or wet? If it is too dry, though, it comes apart when the ravioli are boiled.

Valarie
08/19/13
Cooking ziti and Alfredo for 250 people
I'm cooking ziti an chicken Alfredo for 250 along with green beans and roasted potatoes. Trying to decide on how much on the sauces
ellen
08/19/13
About 1 quart per pound of pasta. See the Alfredo style sauce on the spaghetti page.
Louise
08/27/13
Baked Ziti for 200
I'm making a basic, meatless baked ziti for 200 for a father/daughter day (noodles, sauce and cheese). They have a busy work day outdoors so they'll be hungry. It's the only main dish and we're having meatballs on the side, tossed salad and dinner rolls. How many pounds of pasta do I need? thanks so much
ellen
08/27/13
A pound makes a 9x13 pan, if you do 6 servings per pan, 16-18 pounds per 100, especially if these are teen rather than younger girls. You also need about 28 pounds breads, 40 pounds meatballs.
Louise
08/28/13
Baked Ziti for 200
Does they pasta type make a difference in quantities? Ziti vs Penne vs Shells? Or is it just a preference on taste/texture?
John
09/06/13
We are cooking baked ziti and eggplant parmesan ourselves for our wedding of 50 people. We're making it in advance, freezing it, and plan to cook it during the morning of our wedding day. We are short on oven space. Once we've cooked the baked ziti and eggplant, how can we keep it warm (for a few hours) without drying it out.
ellen
09/06/13
Louise, you will see in the discussion on the spaghetti page, the shape of the pasta does have a modest impact on how much you need.

John, from the time it comes out of the oven until the last is eaten should be no more than 4 hours total max, for safety's sake. Try your recipe, family size, and see how it actually does under the same conditions. You might have to tweak the menu, ratatouille instead of eggplant Parm for example. If you use a moist recipe for the ziti and keep covered until served, it should be OK for the length of a safe hold

You can use a large covered grill outside as a warming/holding oven.

Maggie
09/12/13
We'll be making baking ziti for 70 high school footballers. The host has requested we bring 3 "FULL PANS". I see here there is talk of "full catering pans". I see Amazon sells 2.5, 4 and 6 inch depths. What is considered standard? Thanks.
ellen
09/12/13
2.5 is the standard, usually considered 25 servings, for these athletes and their coaches, you could definitely go with the 4 inch pans. 14 pounds of dry pasta would not be way too much...
Sue
09/21/13
Baked Ziti for 50 People,Chicken Parm for 50,
I am cooking baked ziti, chicken parm and sausage& peppers for 50 people. There will be a salad and bread. I have made my sauce - 3 stock pots full. My steam table pans are 12 3/4 x 10 3/8 x 2 9/16.
How many pans of each dish do I need. I like the idea of using the grill as a holding room.
Thanks for your help.
ellen
09/21/13
Hi, Sue,
You need 1 piece of chicken per person, so the number of pans will depend on the type/ size of pieces. 2-3
You need 1 pound sausage per 4 (about 12 pounds) plus an equal weight of vegetables. Again, depends on how you cut the vegetables, and how much sauce, but could be 2.
The ziti, one pan holds about 2 1/2 pounds dry, so probably 2- but 3 if you add a lot of add-ins.
Megan
10/06/13
I am making baked ziti with no meat for lunch for the company I work for. Just traditional sauce, ricotta, mozzarella and Parmesan. I need to feed 125 people. There will be salad, rolls, desserts. Will 6 full size catering trays be enough? How many pounds pasta to fill each tray? Is this enough for lunch portion?
ellen
10/06/13
If these are standard 4" deep catering pans, 4 is enough. 15 pounds dry pasta. Each pan holds 4-5 pounds dry pasta, depending on add-ins.
Megan. I
10/06/13
Thank you. They are three inch deep. Should I still go with 6 pans? I am using the full tray for bottom of steam table with two half trays inside.
ellen
10/06/13
Megan, even a 3 inch pan holds 3 gallons. If you do 6 pans, you will have 18 gallons= 72 quarts. So unless you think they will eat 3 cups each (a gigantically huge serving), 4 pans really is enough.
Megan
10/07/13
Thank you!,,
Cheryl
10/08/13
How much sauce, macaroni, meatballs, & salad for 100 people
ellen
10/08/13
If this is the only entree, 1 pound pasta and 1 pound meatballs for each 6, 1 pound assorted cheeses and 5-6 cups sauce.

Salad, see the plan for 100 page.

Judy
10/12/13
Baked Ziti for 6 30 People
I am making baked ziti with ucooked ziti noodles for 30. The standard 9 x 13 recipe cooks at 400 (raw ziti, ricotta, water, pasta sause, mozzarella, parmesan). Do you see any problem with doing a triple batch in a Nesco 18 quart using a liner (oven type bag made for a Nesco).
ellen
10/12/13
Suggest you pre-heat the water; this amount will be slow to heat, and not heat as well as single pans. Othwise OK.
taylor
10/21/13
what would i need to make baked ziti for 60 people?
ellen
10/21/13
You want about 1 quart of sauce and 1 pound of cheeses per pound of noodles; more sauce if you like it really juicy. Amounts for main and side dish amounts for 60 are discussed on this thread and on the spaghetti page.
Annette
10/27/13
Baked Ziti for 150 adults and 150 children
I am making baked ziti for a banquet. It will be the main entree along with salad, roll and applesauce. How much hamburger and ziti would i need?
ellen
10/28/13
Annette, this depends very much on the age of the children. Teens count as a little over 1, so if you have many, add 10% to their count. Children under 6 count as 1/2. Tweens often eat as much as an adult. So I am going to try to give you the amounts per person or per 100, and you will multiply by the count you estimate.

Fir a group this size you need 4-6 serving lines, can be 2-3 double sided table lines; 3-4 people overseeing the kitchen/food and about 12-18 people out front to set up, serve, and clean up the party.

pasta casserole as main course:

Make 2 9x13 dishes meatless for vegetarian or non-meat eaters, in a crowd this size you will have some. Label them at the line.

1 1/2 pounds ziti plus 1 1/2 pounds cheese (divided) and 3 pounds ground beef serves 18; 5-6 cups sauce, depending on how wet you like it, seasoning to taste. Makes 2 9x13 pans.

When making baked pasta dishes, I spray the pans and then coat with Kraft-style grated Parmesan before filling.

Let the dish rest out of the oven for 10 to 15 minutes before serving so the noodles absorb the liquid.

If this saves you time, trouble, or money, please make a donation, maybe a dime per guest, to support this site.

tina
12/24/13
frosting on cookies
Hi - I make several Italian cookies that required a light powder sugar glaze and then I use sprinkles or colored sugar. I have made this with milk and water. It seems like every year the sprinkles/sugar run and look all messy. Not sure what I am doing wrong? Any help you can provide would be great. Thanks and Merry Christmas to you!
ellen
12/24/13
Let the glaze dry part way before sprinkling.
Maria
01/07/14
Hi --

I am expecting 30 people. My plan was to make 3 lbs (measured dry) ziti, 3 lbs (measured dry) mac and cheese, and 2 lbs of ground beef meatballs in the crockpot. There will also be cheese, crackers, crudite, fruit, salad, bread and dessert.

Is this way too much pasta?

Thanks.

ellen
01/07/14
Yes, too much pasta, but not enough meatballs.

5 pounds would still give you leftovers, while even 4 pounds of meatballs will probably run out. Good to adjust.

Maria
01/08/14
Thank you Ellen!
Sara
01/09/14
I am making a baked ziti recipe for 60 people. I've already calculated the ingredients accordingly. However, the standard recipe calls for baking in a 9x13 pan, which would mean I'd have to bake 8 of these to account for 60 people. Is there a larger pan I can use to cut this number in half (only bake 4 pans instead of 8)? I will be baking in two standard sized ovens. Any suggestions?
ellen
01/09/14
Yes, 11x17 and deeper than a 9x13- 4 to 5.
Sara
01/22/14
Thank you!
MICHELLE
05/05/14
I've never cooked ziti for a large number of people before and I've read this whole thread so I have an idea how to do this, but just to clarify when you refer to the pasta as needing 8-9 pounds you are referring to cooked pasta right? I was trying to find out how many boxes I would need for 75 people. I will buy for 80 yes?
ellen
05/05/14
Good for you, but to clarify, that is the weight of the dry pasta and you would buy at least 8 pounds dry uncooked. Up to 12 if it is the big main course or you have very heavy eaters.
Tiffany
05/07/14
Baked Ziti for 40 People
HI, I am making baked ziti for a graduation party. I'm going to make it the day before and I was wondering if I could put the cold tray of ziti in the oven on low for about 4 hrs so that it will be ready when we get back from the graduation ceremony?
ellen
05/07/14
4 hours is an invitation to mushiness. If you must do it this way, undercook the pasta, use a little extra sauce, cover tightly, and set at 250 or above. Not perfect, but edible.
Ana Moun
05/30/14
Ellen, I don't know how you are so patient and kind when people ask the same question repeatedly rather than read though the very informative string of answers you've already provided. Thanks for the information!
ellen
05/30/14
Thanks, Ana, sometimes it does get a little tedious...
Jackie
06/03/14
I am making a dinner buffet for 60 people with baked ziti (meatless), chicken Parmesan, Cesar salad, garlic bread and assorted cupcakes. What would be you recommendation on quantities to feed these 60 adults? Thanks!!
ellen
06/07/14
baked ziti (meatless), 12 pounds dry pasta
chicken Parmesan, 1 pound meat per 3
Caesar salad, use plan for 100, do 2/3
garlic bread, 7 pounds
assorted cupcakes, 25 each of 3 different kinds.

If this saves you time, trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site.

doreen
06/13/14
I'm serving a wedding of about 86 people. The bride wants baked ziti, baked chicken broccoli alfredo, finger sandwiches, potato and ceasar salad. Apps will be 2 large fruti trays a cheese and cracker tray and some loose meat sliders. I'm thinking 4 pounds of pasta for each pasta dish, 150 finger sandwiches, 15 pounds potato salad, 9 heads roamaine (croutons and shaved parm) and 100 sliders. She also requested hot dogs so I'm planning on 60 of those. This is what she and the groom specifically asked for. How are my quantities?
ellen
06/14/14
Doreen, wedding 86 people
2 large fruit trays, 3/4 the deluxe tropical tray on the fruit tray page, or equivalent amounts fruit of your choice, would be about right
cheese and cracker tray
1 pound cheese per 12, 6 pounds crackers per 100
loose meat sliders, about 130

baked ziti,
baked chicken broccoli alfredo,
For 86 people, you want about 10 pounds pasta, you could do 1/2 and 1/2 if there is meat in the ziti, or 6 chicken, 4 ziti if meatless- do make at least 1 meatless for any vegetarians

finger sandwiches, 2-3 per person, 2 plenty if you add bread below

potato salad, 3 gallons
Caesar salad, 3/4 the amount for 100 from the plan for 100 page, plus a head or 2 more,

Maybe add 10 pounds good Italian bread, a couple of quarts dipping oils on the tables?

If this is a paid gig or saves you time, trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site.

tony
12/07/14
I am making ziti for about 60 persons.
Would one 19 1/2 x 11 1/2 x 3 1/2 pan be good enough? And about how much ground turkey, pasta,
sauce & cheese would I need?
Is the cooking time the same as for a regular ( x 13in. pans?
Thank you very much.
tony
12/07/14
Me again. There's going to be more food served at the party. Rice, potatoe salad, macaroni salad, lasagna and probably other things.
ellen
12/08/14
Yes that is likely enough with all the other choices. Do 3 pounds of pasta, 3 quarts of sauce, 1 pound cheese per pound, 1/2 to 1 pound meat per pound. It will take a little longer because it will be deeper in the pan. The temp in the middle should be 165 before it is served.

If this is a paid gig or saves you time, trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site.

dawn
12/24/14
I need to cook 2lbs of baked ziti at 300 degrees (coordinating with a ham). How long do I need to bake it for?
Ceara
12/26/14
Lunch for 20-25
Ellen I just wanted to say thank you for your years of tireless question answering. I have answered most of my own questions just by working my way through this thread! While I'm sure I'll end up asking something evenatually (planning my first party) you've already been a great help to myself and I'm sure countless others who never even needed to comment. Much appreciated.
ellen
12/26/14
You are very welcome, and thanks for taking the time to say thanks.
ellen
12/26/14
Dawn, covered, about 2 hours, if the dish is fairly deep.
Danielle
01/12/15
Baked Ziti for 130 people
Hello,
I have volunteered to cook a meal for the homeless in my community 1x per month for 12 months in the year 2015. My choice for January is Baked Ziti. I have a 140.00 budget! Is this possible? Also, it is just me and a friend helping me prepare this at my private home (i have double ovens) and we have no special warming equip. we will be serving this straight out of the pans via a spoon out of the trunk of my car. HELP! I need to know how much pasta i need, sauce, cheese, meat (i was thinking diced up pieces of italian sausage) what size pan do i cook this in and how long do i cook it??? I need step by step as iv never ever cooked for more than 12 max!
Dorena
03/02/15
Baked Ziti for 80 people
Hi,
I am hosting a baked ziti dinner including a salad and bread for 80 disabled veterans.
Can you please help me with how much pasta, sauce, cheese, and meatballs I should buy? Also how many bags of salad mix and loaves of bread? what is the best size pans to use ?
Thanks for your help !
Ginger
03/03/15
Pasta Dinner for 300
Hi,
I am doing a pasta fundraiser for 300, adults and teenagers.
Besides cesar salad, garlic bread and relish tray....I am serving spaghetti with choice of meat sauce or marinara, baked ziti with meatsauce and mozzerella. Parents a bringing dessert.
If I put the spaghetti before the ziti...
How much spaghatti and ziti pounds should I order.
How much meat sauce and marinara
How much french bread.
How much hamburger total
You know its funny, Im a chef, but rusty this large quantity cooking is hurting my brain. So I appreciate your help so much!
ellen
03/03/15
Ginger, look at the spaghetti dinner for 50-60 on the spaghetti page, count it for 50, since you have teens. Divide the pasta weight (20 pounds dry per 100) between your 2 dishes. Bread, burger, salad, etc, all covered.

It takes about 1 quart sauce per pound dry pasta. usuall 2/3 meat, 1/3 not. It takes 1/2 to 1 pound cheese per pound dry pasta.

If you make a good profit, please make a small donation to support this site, thank you.

ellen
03/03/15
Dorena, 80 vets
baked ziti dinner including a salad and bread for 80 disabled veterans.

pasta, about 14 pounds
sauce, 1 quart per pound dry pasta, both times
cheese, 1/2 to 1 pound per pound dry ziti

meatballs, 16-20 pounds

salad mix, use plan for 100, do 3/4 the amount for 100

loaves of bread, about 12 pounds

ellen
03/03/15
Danielle, I am waiting on a message from you at the contact link.
gerri
06/02/15
How much
PASTA
Ground turkey
sauce
Cottage cheese
Mozarella
Pan size and how many
BAKE temp n time
ellen
06/02/15
Gerri, for how many people?
dawn
06/04/15
Baked Ziti for 26 People
Using foil pain approx. 18 inches long by 10 inches wide and 2 inches tall. Also have catered ribs, chicken, pulled pork, mashed potatoes, corn, salad, corn muffins and possibly beans. is one tray enough and how long to cook! Thanks, Dawn
ellen
06/05/15
Baked Ziti for 26 People
One tray is OK. Can take twice as long as a 9x13, depends on if it is cold to start. Use a thermometer, when it gets to 165, turn oven to 200.
Nikki
08/14/15
Baked Spaghetti for 500 +
Hello Ellen! Every year our company pulls together and make a meal for the homeless here in out town. Last year we did a chili dinner and it was real easy to figure out what we needed to feed 500 or more. We are starting up our donations and wanted to see about how many boxes of Spaghetti, jars of sauce and bags of cheese we will need and how many pans will feed 500+. Could you help me with this?
sue
09/30/15
Roaster Cheesy Potatoes for 60-70 people
Hello Ellen! I am making a roaster full of cheesy potatoes for 40 football players, 5 coaches, 10 managers and 8 parents. Not sure how much I should make, the amount of ingredients as well as time and temperature. This is not the main dish. *I'd rather have leftover than run out.
ellen
09/30/15
I would count this as at least 80 people, football players eat hugely. I suggest 2 roasters.

The recipe I use is at the bottom of the breakfast planning page.
www.ellenskitchen.com/bigpots/plan/bfast100.html

Do for at least 16 pounds of potatoes. There won't be much left-

ellen
09/30/15
Nicki, very sorry I missed your note, hope you found the spaghetti page with all necessary info.
JoAnn
10/06/15
Baked Ziti
We are self catering our daughters wedding at a large venue that only has 1 standard oven. Approx 160 guests. Ceremony is 3pm on a Sunday, no alcohol. Buffet reception at same location. Apps: Cheese/Fruit/Cracker trays. Dinner: Baked ziti with meatsauce (making in advance, freezing, thawing and heating on location). Chicken alfredo pasta with bottled alfredo sauce (making day before, will reheat at venue) We have rented two insulated pan carriers that will each hold 5 half pans. Tossed Salad & bread. A hot drink & a cold drink station. Cupcakes for desert. I have an idea of how much to make, I just am not sure, especially with two different types of pasta. What would you recommend?
ellen
10/06/15
joAnn, I am concerned about this menu with a single oven. A half pan of pasta entree only serves about 10 people. The most that will fit in a standard oven if it is LARGE is 4, and you are looking at 16 or more, at least 3 hours of preheating before service. You dont have room or time. Are you skipping the service itself to manage the meal prep?

Also, a pan or two needs to be made chicken-less for any vegetarian guests, with 160 there will be some. Does that count include the wedding party?

With 160, you need at least 2 serving lines and 3 would be better.

Please consider adding roasters as well as some room temp meal additions (such as room temp roasted veg, Italian style; and/or having some dishes drop off catered by a local restaurant or caterer.

I would like to help with this, if I can. You can write back.

joAnn
10/06/15
Baked Ziti
Ellen, thank you so much for the fast reply. No, I have 3 women that I am paying to take care of the kitchen/buffet etc. I had planned on vegetarian as well as a gluten free option. Yes the count includes the wedding party, as well as children. I don't have the exact number of children handy. Unfortunately we are literally in the boonies and do not have a restaurant or caterer than could assist, especially on a Sunday. I can rent a third insulated pan carrier if needed. I am open to other meal possibilities that I could make, however I am really trying to avoid being in the kitchen all day Friday and Saturday prepping. My daughter keeps insisting that most people will go out or home to eat after Church and will not consume much. And to be honest when we first made this menu, my husband and I only thought there would be about 100. What would you recommend that would pair well with the pasta dishes?
ellen
10/08/15
Would you consider ditching the meal option all together and doing a spread of dips and bites? Especially if you do not plan a fully seated dinner, it would be excellently acceptable for this time of day, and your daughter is correct in thinking people will have eaten lunch and not be quite ready for dinner. Perhaps with the meatballs in cocktail size with tooth picks, a pasta salad, little sausage bites, a couple of sweet creamy dips and some salsas, hummus, etc; and roll up bites instead of sandwiches or hot food? Write back.
joAnn
10/23/15
Ellen, I honestly wouldn't even know where to start with little sausage bites/dips, etc. I have a meatball recipe that I could do, but I've never done any of the others.
Turns out the warmers I've rented each hold 10 half pans. We get into the venue at 9am. Do you still think it isn't possible?
I've planned on two buffet lines, with people going down both sides.
Kanani
11/02/15
Meatless Baked Ziti for 150 teens
All over your information has been wonderful. However, I'm in information overload. I think steam is coming from my ears...

What do you recommend for a youth group Christmas party on a budget.

How much pasta? Ricotta? Mozzarella? Parmesan? Sauce?

Also, how many rolls and salad and dressing? Thank you.

Kanani
11/02/15
... all "of" your information has been wonderful!
ellen
11/03/15
Teens eat LOTS of pasta.

I would do 25 pounds pasta if this is the main dish.
About 1 1/2 pounds Parm for topping, 1 quart sauce per pound, 1/2 to 1 pound cheeses (ricotta and mozzarella) per pound.

Allow 2 rolls per person, or 1/2 a baguette. For the salad, do about 1 3/4 the amount for 100- on the plan for 100 page- it also has dressing guidelines.

I would add one dish of veg, such as broccoli, mixed Italian blend, etc. 32 pounds.

If this saves you time, trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site. Thank you.

Janet
01/16/16
I am panicking a little bit--am overseeing a baked ziti fundraiser at my kid's elementary school. Ziti is assembled and frozen, but not baked yet. Some is in the disposable aluminum full catering trays that we bought at Costco. We have 3lb of dry ziti= 6lbs of cooked per pan. We will bake it the day of the event in the school's ovens. How long will it take to bake it from frozen (what temp and how long). We could also pull some of it out of the freezer a day or two before to thaw in fridge. If we did that when should we put it in the fridge (how many days in advance) and how long and what temp to bake it.

We also have some that is frozen in the half sized catering pans. How would we handle that?

We have three seatings for people coming to the event (staggered by 45 min) My fear is that we won't have hot ziti for the first seating of guests.

ellen
01/16/16
Large frozen pasta dishes
Large frozen pasta dishes

Thawing option. You can remove the pasta from your freezer and thaw it in your refrigerator for no more than 48 hours before cooking. This speeds up the cooking times of larger serving size varieties.

Preheat your oven to 400 degrees Fahrenheit for these large pans.

Set the aluminum foil pans on baking sheets- they can fold and collapse, spilling hot food all over, when you take them out if you don't support them. The half pans are fine as is.

Make an aluminum foil lid and set it onto each large pan of pasta, not sealed, just forming a tent over the pan.

Set the baking sheet and pasta in your oven. Bake thawed larger sizes for about 50 to 60 minutes, and frozen larger sizes about 1 hour and 40 minutes, removing the shielding tent during the last 15 to 20 minutes of cooking.

Insert a meat thermometer into the center of the lasagna to ensure that the internal temperature of any size lasagna is at least 160 degrees Fahrenheit before removing the baking sheet from your oven.

When done, remove the pasta from your oven. Allow larger sizes to sit for 15 to 20 minutes before cutting and serving them. This is important! it makes a big difference in the appearance of the dish when served.

So sit down and figure in your standing times and you will be able to figure out how early to start.

Joan
02/29/16
We are having a dinner for 100 + people ( teens and adults). Seeing pizza, baked ziti , salad dessert and coffee. How much baked ziti would you prepare? Quantities needed of pasta,sauce, ricotta cheese, mozzarella cheese, Parmesan cheese?
ellen
02/29/16
Please tell me how much pizza per person you are ordering.
Joan
03/01/16
1-1/2 pieces per person
ellen
03/01/16
Many teens eat three slices, so let's go fairly heavy on the ziti. You will make 12-14 times the recipe for 8.

For each 8, in a 9x13 pan or other 3 quart casserole
pasta, 1 pound per 8- cook al dente, as it cooks further in the sauce

sauce, 36-48 ounces (1 1/2 quarts)- or use about a quart of sauce mixed with 2 cups of petite diced tomatoes in juice, for a chunkier experience. This REALLY depends on how juicy you like it, and understanding that if it is made ahead and refrigerated before baking, you use the larger amount, as it is absorbed.
tablespoon basil and Italian herb mixed in, crushed garlic is up to you.

ricotta cheese, 12 ounces (or use 1 cup plus 1 egg)
mozzarella cheese, 1 pound shredded (I prefer cubed, little pools of cheesy goodness)
Parmesan cheese, 1/4 cup,
mix together 1/2 the mozzarella, the ricotta and the Parm , stir in the noodles.
Divide in 2. Layer in a pan that has been non-stick sprayed and dusted with grated Parm; 1/2 the noodles, sauce, 1/2 the remaining mozzarella; remaining noodles, sauce, remaining mozzarella, bit of Parm
Parmesan cheese, topping, 1/4 cup- Actually, I like little fresh mozzarella cubes better for topping...)

Bakes in 25 minutes in preheated 350 oven if freshly assembled; allow 40 minutes, and cover for at least 1/2 the cooking time if refrigerated.
Let stand at least 5-10 minutes before serving.

If this saves you time, trouble, or money, please make a donation, a nickel or dime per guest, to support this site. Thank you.

Lonnie
03/17/16
Hi Ellen. Would you please help me determine how many pans of each pasta I will need for a wedding buffet, considering I also have a tossed salad, baked ham & green beans for 160 people at dinnertime, and approximately how many appetizers/drinks will be needed.

Appetizers: Cubed Cheese/Crackers/Grapes tray(s) (Possibly apple slices)

Main Buffet: Tossed Salad with choice of Ranch or Italian dressing, Baked Ziti, Chicken Alfredo, (I plan on doing at least one pan of each as vegetarian) Tavern Ham (I've already ordered 2 18lb hams each slice will be pre-sliced into quarters) Green Beans (I purchased 4 #10 cans), dinner rolls.
There will be deserts, but I already have that taken care of with the baker.
The Ziti & Alfredo will be made in 1/2 size pans.
We will have 3 buffet lines, with both sides going, however guests will be serving themselves.

COLD Drinks: Tea, Sweet Tea & Lemonade
HOT Drinks = Coffee & Hot water with options to make hot chocolate or hot tea.
THANK YOU!!!!!

ellen
03/17/16
Good job, you make my piece very easy.

Tossed Salad with choice of Ranch or Italian dressing, you can use the plan for 100 to get amount. Do have 1/2 low fat Ranch for the Ranch.
Baked Ziti, Chicken Alfredo, (I plan on doing at least one pan of each as vegetarian)
Total 15 pounds pasta. Usually splits 2/3 red, 1/3 white, but the ham may throw it off some- you know your neighborhood better than I do.
1 quart sauce per pound. 1/2 to 1 pound cheeses per pound
The Alfredo style sauce on the site holds very well.
Tavern Ham (I've already ordered 2 18lb hams each slice will be pre-sliced into quarters) , assuming bone in, plenty. Be sure you have at least both spicy and yellow mustard on the tables, as well as maybe a raisin or pineapple sauce
Green Beans (I purchased 4 #10 cans), I would make at least 6 cans, and something a bit jazzy, such as tomatoes and onion, or almonds, or even ellen's better green bean casserole on the Big Pots page 2 1/2 times recipe)
dinner rolls, get good ones, 12 pounds per 100, 2-3 pounds butter per 100
There will be desserts, but I already have that taken care of with the baker.

We will have 3 buffet lines, with both sides going, however guests will be serving themselves.
Plenty- 2 doubles would be fine, if the dessert table and the beverage table are separate.

COLD Drinks:
Tea, Sweet Tea, do 9-12 gallons, 1/4 unsweetened
Lemonade, 8 gallons
Currently, infused water is frequently appearing (citrus, and/or cucumber with mint);
HOT Drinks :
Coffee & Hot water with options to make hot chocolate or hot tea. Use the reception level coffee estimate

www.ellenskitchen.com/bigpots/plan/bevmisc100.html

Consider adding one item to the appetizers, it just seems to go well with 3
With a meal, it is important to have an appetizer plan, and here is why:
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

A simple and no-trouble platter is circles of dolmas with cubes of feta cheese and olives in the middle and trim of roasted pepper strips or sweet cherry peppers or grape tomatoes. Colorful and easy- you would get 3 cans of 60 dolmas (I like Aegean or Aetna brand, about $8 a can), drain, and drizzle on good olive oil and some lemon juice after they are arranged; cube the rinsed feta (6 pounds) and dress with a little olive oil and chopped fresh dill. Olives/cherry peppers or pickled veggies, 1 gallon. Finish arranging the platter and wrap in Saran wrap, can be prepped day before. All the items can be found at any Middle Eastern grocery and most restaurant supply stores, and yummy.

Appetizers:
Cubed Cheese 8-12 pounds per 100, some could be logs or spreads
Crackers, 6 pounds per 100
Grapes tray(s) (Possibly apple slices), use the fruit tray page
See ideas above for some other possibilities...

Does this help? I am doing a fundraising campaign to remodel the kitchen- please click the masthead at the top of this page to go to ellensbigpots.com and make a donation (especially if this is a paid gig- usual fee for a pro consult is $.25 to $.50 per guest!). Thank you.

Stacy
04/04/16
Catering for 60 adults and 20 kids
I'm having 60 adults and 20 kids at my sons baptism. We have the following as dinner:
2 large trays of baked ziti
2 large trays of sausage and peppers
1 large tray of cavatelli and broccoli
1 large tray of meatballs
6 foot Italian hero
6 foot chicken cutlet hero
1 tray of chicken nuggets for kids

Is this enough food?

ellen
04/05/16
The sandwiches alone would feed all the adults, so you are going to have food left over. You might consider just skipping one of the heroes; you would still have enough. And the chicken nuggets are not necessary if you keep both sandwiches.

Blessings. My niece is also being baptized this Sunday. I am doing a fundraising campaign to remodel the kitchen and add all the features readers have suggested- please click the masthead at the top of this page to go to ellensbigpots.com and make a donation. Thank you.

Linda
05/09/16
How many boxes of ziti do I use to make for 60 adults and 30 children and how much Sauce?
ellen
05/12/16
Hi, you posted twice, which makes things a little tough for me- please see your other post.
Teresa
11/09/16
Party for 60 People
I am having a party for 60 people. Can you assist me with amounts? I am making a buffet, baked ziti; meatballs; eggplant parm; chicken marsala; potatoes.

Salad; bread; chesses board; shrimp cocktail
sweet tea and unsweet tea; water; beer and wine

cake and coffee

The party is Saturday, thank you for any help you can give.

ellen
11/10/16
baked ziti; 8 pounds dry pasta, 1 quart sauce per pound, 1/2 to 1 pound cheeses per pound
meatballs; 10 pounds, 3 quarts sauce
eggplant parm; 6-8 9x13 pans
chicken marsala; 15 pounds chicken, see the chicken marsala recipe on the big pots page for the rest of the ingredients
potatoes, I would skip, does not fit well with this basically Italian menu

Salad; 2/3 the amount for 100 from the plan for 100 salad section
bread; 8-9 pounds bread

cheeses board; 6 pounds, 4 pounds crackers
shrimp cocktail, 12 pounds shrimps, 1/4 cup cocktail sauce per person- A Mexican shrimp cocktail is less expensive, serve in shooters.

sweet tea and unsweet tea;
water;
beer and wine
For all of these, see the beverage planning page; you have to estimate the approximate number of beer drinkers and wine drinkers.

cake- standard round is 12 slices
coffee- 1 pound makes 50 cups- consider doing part decaf

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