Throwing a dinner for ten doesn’t have to mean chaos in the kitchen. When we plan easy Italian dinner recipes for ten people, we aim for comforting dishes that scale, travel well from oven to table, and let us enjoy the evening instead of living in it. In this guide we’ll share a balanced menu strategy, four mains that serve ten each, crowd-friendly sides, simple desserts and drinks, plus a practical shopping list and prep timeline. Everything is designed to minimize stress and maximize flavor, no culinary gymnastics required.
Why Easy Italian Works for Groups
Italian food is nearly tailor-made for feeding a crowd. It leans on big-batch components, sauces, baked pastas, roasted proteins, so doubling or tripling a recipe is straightforward. We pick dishes with overlapping ingredients (tomatoes, garlic, parmesan, herbs) to keep shopping and prep efficient.
Beyond logistics, Italian dishes hit familiar, comforting flavor notes that most guests enjoy: bright acid from tomatoes and lemon, savory umami from cheese and mushrooms, herbal freshness from basil and parsley. That means fewer picky-eater worries and more happy plates.
Finally, many Italian recipes can be prepared ahead of time (assembly, refrigerate, then bake), which frees us to focus on finishing touches right before guests arrive. That’s why we center our menu on easy Italian dinner recipes for ten people, simplicity without sacrificing taste.
Menu Strategy: Build a Balanced, Scalable Plan
When we plan for ten, we use a simple framework: one or two main dishes, two to three sides, a salad, and one dessert. Choose at least one make-ahead main and one oven-finish main so timing is flexible. Consider dietary needs, offer a vegetarian main or a gluten-free side if needed.
Portion guidelines we use: 4–6 oz of protein per person, 1 to 1.5 cups of cooked pasta or risotto per person, and roughly 1.5 servings per side per person if you have multiple sides. For salads and bread, assume a half to one piece per person depending on appetite and number of sides.
Scale smartly: instead of cooking ten separate steaks, make two large casseroles that feed ten. Use large hotel pans or two 9×13-inch dishes for baking, and invest in a big roasting pan or two stockpots to keep things efficient.
Four Simple Main Recipes That Scale to Ten
Below are four mains that are forgiving, delicious, and written to serve ten. We’ve kept steps streamlined and offered timing notes so you can overlap cooking.
Baked Ziti With Italian Sausage (Feeds 10)
This one-bake favorite is perfect for feeding a crowd. Use 2.5–3 pounds of dried ziti or penne, 3 pounds of sweet or hot Italian sausage (casings removed), 2 large onions (chopped), 6 cloves garlic, 3 jars (about 9 cups) of marinara or 3–4 pounds fresh tomato sauce, 2 cups ricotta, 4 cups shredded mozzarella, and 1.5 cups grated Parmesan. Cook pasta 2–3 minutes under package time so it finishes in the oven. Brown sausage with onion and garlic, stir in sauce, combine with pasta and cheeses, bake covered at 375°F for 25 minutes, then uncovered 10 minutes until bubbly.
Timing note: assemble in the morning and refrigerate: add 10–15 minutes to bake time if cold.
Chicken Piccata Tray Bake (Feeds 10)
We convert classic piccata into a tray bake for hands-off service. Use 10 boneless skinless chicken breasts (or 8 large breasts halved), 1.5 cups chicken stock, 1 cup dry white wine (or extra stock), 1 cup lemon juice (about 6 lemons), 1 cup capers (drained), and 6 tablespoons butter. Sear the chicken briefly in olive oil in batches, arrange in large roasting pans, pour a sauce made from deglazing the skillet with wine, stock, lemon juice and capers, dot with butter and roast at 400°F for 18–22 minutes until cooked through. Garnish with parsley.
Why it works: it stays moist, looks elegant, and pairs well with pasta or roasted potatoes.
One-Pot Mushroom Risotto With Parmesan (Feeds 10)
Risotto feels luxe but is surprisingly scalable if we use a wide, heavy pan or two pans in parallel. Use 5 cups Arborio rice, about 16–20 cups warm chicken or vegetable stock (add gradually), 4 cups sliced mixed mushrooms, 2 large shallots (finely chopped), 1.5 cups dry white wine, 1.5 cups grated Parmesan, and 6 tablespoons butter. Sauté shallots and mushrooms, toast rice for 2 minutes, add wine, then ladle stock while stirring occasionally until creamy, about 20–25 minutes. Finish with butter and Parmesan.
Tip: keep stock warm and assign one person to stir if we want perfect creaminess without burning out a single cook.
Lasagna Roll-Ups With Spinach and Ricotta (Feeds 10)
Roll-ups simplify lasagna assembly and are excellent for individual portions. Use 20 lasagna noodles, 5 cups ricotta, 4 cups cooked baby spinach (squeezed dry), 3 eggs, 3 cups shredded mozzarella, 2 jars marinara. Mix ricotta, spinach, eggs, and Parmesan: spread onto boiled noodles, roll, arrange seam-side down in 2 large baking dishes with sauce, top with mozzarella and bake at 375°F for 25–30 minutes. Makes about two rolls per person.
Crowd-Friendly Sides and Salads
Good sides complete an Italian meal and stretch the menu to please various appetites. We favor items that are easy to multiply and can sit out buffet-style.
Garlic Bread Variations and Herb Focaccia
Garlic bread is non-negotiable for many. For ten, bake two large loaves brushed with a compound butter made from 1.5 cups softened butter, 8 cloves minced garlic, chopped parsley, and salt. For a fresher option, make herb focaccia: two 9×13 pans using a standard focaccia dough topped with rosemary, flaky salt, and olive oil, slice into 16 pieces per pan.
Variation: prepare a cheesy pull-apart bread by piling shredded mozzarella between sliced loaves for a show-stopper.
Simple Caesar or Mixed Greens Salad With Easy Dressing
Offer one hearty salad and one lighter option. For Caesar, toss 2–3 heads of romaine (chopped), 2 cups croutons, fresh Parmesan shavings, and a dressing made from 1 cup mayo, 1/4 cup lemon juice, 2 tablespoons Dijon, 2 anchovy fillets (optional), and 1/2 cup grated Parmesan. For a mixed greens salad, combine 10–12 cups mixed greens, cherry tomatoes, thinly sliced red onion, and a lemon-olive oil vinaigrette (1/2 cup olive oil, 3 tablespoons lemon juice, salt, pepper, and a teaspoon honey).
Make dressings in advance and dress salads just before serving to keep everything crisp.
Simple Desserts and Drinks to Finish the Meal
Finish with easy, make-ahead sweets and a couple of drink options so guests can choose.
Tiramisu Trifle and No-Bake Fruit Panna Cotta
Tiramisu Trifle: layer coffee-dipped ladyfingers, mascarpone blended with sugar and whipped cream, and cocoa powder in a large trifle bowl. For ten, double a standard 8–10 serving recipe and refrigerate for at least 4 hours.
No-Bake Fruit Panna Cotta: combine 6 cups heavy cream (or cream + milk), sugar, vanilla, and softened gelatin as per package directions, pour into individual cups, chill, and top with macerated berries. Both desserts can be plated in advance and serve well at room temperature.
Easy Italian-Inspired Drinks and Nonalcoholic Options
For cocktails, offer a big pitcher of Aperol spritz (Aperol, Prosecco, soda) or a red sangria with citrus and brandy. For nonalcoholic choices, make sparkling lemon-ginger spritz: lemon juice, ginger syrup, and sparkling water over ice. Keep water and decaffeinated coffee available for late-night sips.
Shopping List, Prep Timeline, and Serving Tips
Shopping list essentials (approximate amounts for ten):
- Proteins: 3 lbs Italian sausage, 10 chicken breasts, 5 cups Arborio rice
- Dairy: 6–8 cups mozzarella, 3–4 cups ricotta, 2 cups Parmesan, 6 cups cream/milk
- Pantry: 3–4 jars marinara, 3 lbs pasta, 2 loaves bread or two focaccia pans, coffee for tiramisu
- Produce: lemons (10), garlic (2 heads), onions (4), mixed mushrooms (3 lbs), salad greens, berries for panna cotta
Prep timeline we recommend:
- 2–3 days ahead: shop, make dressings and tiramisu, prepare panna cotta
- 1 day ahead: assemble lasagna roll-ups and baked ziti (refrigerate), chop produce, make garlic butter
- Day of: bake mains as scheduled, make risotto last (best fresh), warm trays, set buffet plates/utensils
Serving tips: serve the buffet family-style so everyone can choose portions. Label dishes (vegetarian, contains nuts, gluten-free). Keep warmers or insulated carriers for hot dishes and chill desserts until serving time. Delegate plating or bread slicing to one helper so you can greet guests.
We also recommend plating one or two garnishes, lemon wedges for the piccata, extra grated Parmesan for the risotto, and chopped parsley for color.
Conclusion
When we design easy Italian dinner recipes for ten people, we prioritize reliable flavors, overlapping ingredients, and smart prep so the party runs smoothly. Choosing one or two scalable mains, a few crowd-friendly sides, and make-ahead desserts keeps the evening relaxed and delicious. With the recipes and timeline above, we can host a memorable Italian feast without burning out, leaving us time to enjoy the food and company. Buon appetito.
