61 Italian Potluck Recipes That Serve a Crowd

From the Recipe Creator: To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. —Teresa Ralston, New Albany, Ohio

From the Recipe Creator: We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan

From the Recipe Creator: A purchased loaf of French bread gets a real boost with a few simple ingredients. Garlic and chives make the savory slices irresistible. Along with lasagna or other Italian meal, we munch them until the last crumbs have vanished! —Kim Orr, West Grove, Pennsylvania

From the Recipe Creator: These soft little rolls come with a pleasant surprise inside—savory Italian meatballs. The apps are wonderful dipped in marinara sauce, which makes them fun for my grandkids—and adults too. I love how easy they are to put together. —Trina Linder-Mobley, Clover, South Carolina

From the Recipe Creator: Unless you plan to make two, don't count on leftovers. As an appetizer or side, this cheesy flatbread will be devoured in less time than it takes to bake. And that's not long! —Suzanne Zick, Maiden, North Carolina

From the Recipe Creator: We made two Italian treats into one with beautiful pizzelle cookies wrapped around a rich, chocolaty cannoli filling. The chopped pistachios are a pretty added touch. —Taste Recipes Test Kitchen

From the Recipe Creator: When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. —Katie Ferrier, Houston, Texas

From the Recipe Creator: My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. —Denise Hazen, Cincinnati, Ohio

From the Recipe Creator: My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois

From the Recipe Creator: This hearty entree warms up any breakfast or brunch menu with its herb-seasoned flavor. —Darlene Markham, Rochester, New York

From the Recipe Creator: We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania

From the Recipe Creator: You'll need just five ingredients to feed a crowd these tender and tangy Italian beef sandwiches. On weekends, I start the roast the night before so I can shred it in the morning. —Lori Piatt, Danville, Illinois

From the Recipe Creator: Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California

From the Recipe Creator: Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois

From the Recipe Creator: These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. —Jena Coffey, St. Louis, Missouri

From the Recipe Creator: Served hot or cold, these little pizzas are wonderful. Their small size makes them ideal for an after-school snack or a kid-friendly party. Plus, they’re so easy to make that little ones can help you in the kitchen! —Jane Jones, Cedar, Minnesota

From the Recipe Creator: Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York

From the Recipe Creator: A blend of herbs and a special shape dress up ordinary frozen bread dough in this unbelievably easy recipe. —Deb Stapert, Comstock Park, Michigan

From the Recipe Creator: At the start of each week, my family is already looking forward to our traditional weekend breakfasts, when I serve warm and wonderful dishes such as this. The make-ahead convenience lets me relax with the family as the savory aroma fills the house. —Nancy Robinson, Kansas City, Kansas

From the Recipe Creator: My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes! —Mary Cass, Baltimore, Maryland

From the Recipe Creator: Balanced beautifully in the sweet spot between cake and cookie, these sensational slices will be the centerpiece of your cookie tray.—Sherry Thompson, Seneca, South Carolina

From the Recipe Creator: For me, the combination of sweet and savory along with easy preparation make this Italian-inspired strata a winning dish for home cooks everywhere! It can be served for breakfast, brunch, or as a late afternoon meal.—Naylet LaRochelle, Miami, Florida

From the Recipe Creator: When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey

From the Recipe Creator: This savory stromboli starts with frozen bread dough, so it comes together in practically no time. The golden loaf is stuffed with cheese, pepperoni, mushrooms, peppers and olives. I often add a few slices of ham too. It's tasty served with warm pizza sauce for dipping. —Jenny Brown, West Lafayette, Indiana

From the Recipe Creator: I added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! —Heather Clary, Downingtown, Pennsylvania

From the Recipe Creator: Parmesan cheese, garlic and oregano make these rolls hard to resist. My family gets hungry when they smell them baking and can't wait for them to be done. —Patricia FitzGerald, Candor, New York

From the Recipe Creator: In our family, holiday cookies—like these nutty fig ones—are a big deal. I'm so proud to be passing on this Italian tradition to my two boys. —Angela Lemoine, Howell, New Jersey

From the Recipe Creator: My grandmother made this rich, tempting trifle every year for our family’s Christmas Eve celebrations. Now I make it to carry on her special tradition. It’s an easy, delicious no-bake dessert everyone will love. —Ann-Marie Milano, Milton, Massachusetts

From the Recipe Creator: When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan

From the Recipe Creator: This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire

From the Recipe Creator: I've relied on this bread recipe often over the years. Frozen dough hurries along the golden pull-apart loaf. It's wonderful with Italian dishes, especially spaghetti and lasagna. —Charlene Bzdok, Little Falls, Minnesota

From the Recipe Creator: We love the breadsticks we get hot from the oven at our local pizza parlor. Now I can serve that same wonderful goodness at home. —Heather Bates, Athens, Maine

From the Recipe Creator: We take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. —Ashley Pierce, Brantford, Ontario

From the Recipe Creator: I’ve been cooking for 50 years, and this dish is still one that guests request frequently. It is my No. 1 standby recipe and also makes amazing meatball sandwiches. The sauce works for any type of pasta. —Jane Whittaker, Pensacola, Florida

From the Recipe Creator: Tiramisu didn't do it for me until I tried this recipe with its luscious layers of cheesecake. It's one of my favorite desserts to make this time of year. —Christie Nelson, Taylorville, Illinois

From the Recipe Creator: Spicy sausage, herbs and vegetables fill this casserole with hearty flavor. I like to make it for my family's Christmas breakfast or it's also a fabulous Christmas brunch idea! —Debbie Carter, O'Fallon, Illinois

From the Recipe Creator: Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario

From the Recipe Creator: I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. —Dolores Betchner, Cudahy, Wisconsin

From the Recipe Creator: My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona

From the Recipe Creator: Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. —Maria Regakis, Somerville, Massachusetts

From the Recipe Creator: Hints of orange and coffee lend standout flavor to this elegant cannoli-inspired cake. A variation of this cake was a finalist in the Best Cake in Michigan contest. —Mary Bilyeu, Ann Arbor, Michigan

From the Recipe Creator: This is an old standby when time's limited and guests are expected for dinner. It's a combination of several easy lasagna recipes I have tried over the years. —Mary Grimm, Williamsburg, Iowa

From the Recipe Creator: Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! —Cynthia M. Bent, Newark, DE

From the Recipe Creator: Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee

From the Recipe Creator: For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington

From the Recipe Creator: Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine! —Elisabeth Miller, Broadview Heights, Ohio

From the Recipe Creator: My family has been making these delicate, fruit-filled Italian horn cookies for generations. They’re light and flaky, with the look of an elegant old-world pastry. —Gloria Siddiqui, Houston, Texas

From the Recipe Creator: If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. —Carol Mieske, Red Bluff, California

From the Recipe Creator: Combine tender, golden yeast bread with creamy, melted brie and tomatoes, and you've got an appetizer that guests will line up for. It also makes a great side to soup, salad or pasta dishes. —Laurie Figone, Petaluma, California

From the Recipe Creator: When I was a nurse, my co-workers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. —Georgiann Franklin, Canfield, Ohio

From the Recipe Creator: My grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.—Julia Meyers, Scottsdale, Arizona

From the Recipe Creator: Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York

From the Recipe Creator: Thanks to convenient frozen dough, these delectable breadsticks are oven-ready in 20 minutes. The cheesy bites are so good dipped in warm marinara sauce. —Rebekah Beyer, Sabetha, Kansas

From the Recipe Creator: My mother made these treats, known as struffoli in Italian, for neighbors, teachers and anyone who stopped by. This is an Easter, Christmas and special-occasion classic, and many call them cookies even though these are honey-coated bits of deep-fried dough. —Sarah Knoblock, Hyde Park, Indiana