Nostalgic for those heaping family-style platters from Buca di Beppo? You’re in luck! We’ve gathered 34 of their most beloved recipes—from classic pastas to decadent desserts—so you can recreate that iconic Italian-American feast right in your own kitchen. Get ready to cook, share, and savor every delicious bite. Let’s dive into the list and bring the celebration home!
Buca de Beppo Spaghetti Marinara
Hang on to your forks, folks, because we’re about to dive into a bowl of pure, unadulterated comfort that tastes like a hug from your favorite Italian aunt. This spaghetti marinara, inspired by the famously generous portions at Buca de Beppo, is a saucy, garlicky masterpiece that’s simpler to make than pronouncing ‘gnocchi’ after a glass of Chianti. Let’s get that pot boiling!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A 28-ounce can of those beautiful whole peeled San Marzano tomatoes (trust me, they’re the secret weapon)
– A full pound of your favorite spaghetti noodles
– A hearty glug of extra virgin olive oil (about 1/4 cup)
– A whole head of garlic, minced into tiny flavor bombs (yes, the whole thing!)
– A generous pinch of crushed red pepper flakes for a little kick
– A small handful of fresh basil leaves, roughly torn
– A big pinch of kosher salt for the pasta water, and another for the sauce
Instructions
1. Fill a large stockpot with water, add a big pinch of kosher salt, and bring it to a rolling boil over high heat.
2. While the water heats, pour the glug of olive oil into a large, deep skillet or Dutch oven and warm it over medium heat for about 1 minute.
3. Add all of the minced garlic and the pinch of red pepper flakes to the oil and sauté, stirring constantly, for exactly 1 minute until fragrant but not browned. Tip: Burnt garlic turns bitter, so keep it moving!
4. Carefully pour the entire can of San Marzano tomatoes and their juices into the skillet.
5. Use a wooden spoon or potato masher to gently crush the whole tomatoes right in the pan until you have a chunky, rustic sauce.
6. Stir in a pinch of kosher salt, then let the sauce simmer uncovered over medium-low heat for 20 minutes, stirring occasionally.
7. Once your pasta water is boiling, add the full pound of spaghetti noodles and cook according to the package directions for al dente, usually about 9-11 minutes.
8. Just before the pasta is done, stir the torn fresh basil leaves into the simmering marinara sauce. Tip: Adding basil at the end preserves its bright, fresh flavor.
9. Reserve 1 cup of the starchy pasta water, then drain the spaghetti in a colander.
10. Immediately add the drained spaghetti directly into the skillet with the finished sauce.
11. Toss the pasta and sauce together vigorously for 1-2 minutes, adding splashes of the reserved pasta water as needed until the sauce clings beautifully to every strand. Tip: The starchy water is magic—it helps create a silky, emulsified sauce that won’t pool at the bottom of your bowl.
That’s it! Twirl your fork into a nest of pasta coated in that vibrant, garlic-forward sauce with little bursts of sweet tomato and fresh basil. The texture is perfectly al dente spaghetti embraced by a sauce that’s neither too thick nor too thin—just right for sopping up with crusty bread. Try serving it family-style in a big bowl right in the middle of the table with an extra drizzle of olive oil and a snowfall of Parmesan on top for a truly Buca-worthy experience.
Buca de Beppo Chicken Limone
Venture into the zesty world of a restaurant favorite you can now whip up at home—this dish is basically a sunshine-filled lemon party for your taste buds, guaranteed to make your kitchen smell like an Italian nonna’s dream. It’s so bright and tangy, you might just start speaking with a spontaneous Italian accent after one bite!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 pounds total)
– A couple of cups of all-purpose flour for dredging
– A generous pinch of salt and a few cracks of black pepper
– A splash of olive oil (about 2 tablespoons)
– 4 cloves of garlic, minced
– A cup of chicken broth
– The juice of 2 large lemons (about ½ cup)
– A tablespoon of butter
– A handful of fresh parsley, chopped
Instructions
1. Place each chicken breast between two sheets of plastic wrap and pound them to an even ½-inch thickness using a meat mallet or rolling pin—this ensures they cook evenly without drying out.
2. Season both sides of the chicken breasts with salt and pepper.
3. Dredge each chicken breast in the all-purpose flour, shaking off any excess to avoid a gummy coating.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the chicken breasts to the skillet and cook for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F on a meat thermometer.
6. Remove the chicken from the skillet and set it aside on a plate, tented loosely with foil to keep warm.
7. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
8. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor.
9. Bring the sauce to a simmer and let it reduce by half, about 5 minutes, until it thickens slightly.
10. Stir in the butter until melted and smooth, which adds a rich, velvety finish to the sauce.
11. Return the chicken to the skillet, spooning the sauce over the top, and cook for 2 more minutes to let the flavors meld.
12. Sprinkle with the chopped fresh parsley just before serving for a burst of color and freshness.
Fork-tender chicken with a crispy exterior gives way to a sauce that’s lip-puckeringly tart yet buttery smooth—it’s like a cozy hug with a zesty kick. Serve it over a bed of fluffy mashed potatoes or alongside some crusty bread to soak up every last drop of that lemony goodness, and watch it disappear faster than you can say “delizioso!”
Buca de Beppo Penne San Remo
Let’s be real—some days you just need a big, comforting bowl of pasta that feels like a hug from your Italian nonna (or at least from that one amazing restaurant). Buca de Beppo’s Penne San Remo is exactly that: a creamy, garlicky, chicken-and-sun-dried-tomato masterpiece that’s shockingly easy to whip up at home. Consider this your ticket to impressing dinner guests (or just your very hungry self) without breaking a sweat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of penne pasta (because twirls are fun, but tubes hold sauce better!)
– 2 boneless, skinless chicken breasts, cut into bite-sized chunks
– A glug of olive oil (about 2 tablespoons)
– 4 cloves of garlic, minced (or more if you’re feeling brave)
– A heaping ½ cup of sun-dried tomatoes, chopped (the oil-packed ones are your best friend here)
– A splash of dry white wine (about ¼ cup—go ahead, pour yourself a glass too)
– 1 cup of heavy cream (don’t skimp, this is the magic)
– A big handful of grated Parmesan cheese (about ½ cup, plus extra for sprinkling)
– A couple of fresh basil leaves, torn (for that pop of green)
– Salt and freshly ground black pepper (to, well, make it taste good)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat—it should taste like the sea!
2. Add the penne pasta to the boiling water and cook according to package directions until al dente, about 10–12 minutes, then drain and set aside. Tip: Reserve a cup of pasta water before draining; it’s liquid gold for adjusting sauce consistency later.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the chicken chunks to the skillet and season with a pinch of salt and pepper. Cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Tip: Don’t overcrowd the pan—cook in batches if needed to get that perfect sear.
5. Reduce the heat to medium and toss in the minced garlic, stirring for about 1 minute until fragrant (but not burnt!).
6. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to let their flavors bloom.
7. Pour in the white wine, scraping up any browned bits from the bottom of the skillet, and let it simmer for 2–3 minutes until reduced by half.
8. Lower the heat to medium-low and pour in the heavy cream, stirring gently to combine. Let it simmer for 3–4 minutes until slightly thickened.
9. Stir in the grated Parmesan cheese until melted and smooth, creating a luscious sauce. Tip: If the sauce seems too thick, loosen it with a splash of that reserved pasta water.
10. Add the cooked penne and chicken to the skillet, tossing everything together until well coated and heated through, about 2 minutes.
11. Taste and adjust seasoning with more salt and pepper if needed, then remove from heat.
12. Garnish with torn basil leaves and an extra sprinkle of Parmesan before serving.
This dish delivers a velvety, rich sauce that clings to every nook of the penne, with bursts of tangy sun-dried tomatoes and savory chicken in each bite. Try serving it with a crisp side salad to cut through the creaminess, or go all out with garlic bread for the ultimate carb fest—it’s a crowd-pleaser that’ll have everyone asking for seconds!
Buca de Beppo Mozzarella Caprese
Let’s be real—sometimes you want restaurant-worthy flavor without the reservation drama. Buca de Beppo’s Mozzarella Caprese is that effortless, crowd-pleasing appetizer that looks fancy but is secretly a breeze. Think of it as the culinary equivalent of wearing pajamas that look like a chic outfit.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 2 large, ripe tomatoes (the kind that smells like summer)
- 8 ounces of fresh mozzarella cheese (the soft, milky kind in water)
- A big handful of fresh basil leaves (about 20 leaves, because more is always better)
- A generous glug of extra-virgin olive oil (around ¼ cup)
- A couple of splashes of balsamic glaze (roughly 2 tablespoons)
- A pinch of flaky sea salt (like Maldon, for that fancy crunch)
- A few cracks of black pepper (freshly ground, please!)
Instructions
- Wash the tomatoes and basil leaves under cool running water, then pat them completely dry with a clean kitchen towel. Tip: Dry ingredients prevent a soggy salad—no one wants a watery caprese!
- Slice each tomato into ¼-inch thick rounds using a sharp serrated knife. You should get about 4 slices per tomato.
- Slice the mozzarella into ¼-inch thick rounds to match the tomato slices. Tip: Pat the mozzarella dry with a paper towel to remove excess moisture for better layering.
- On a large serving platter, alternate laying down a tomato slice, a mozzarella slice, and a whole basil leaf, repeating until all ingredients are used in a neat, overlapping pattern.
- Drizzle the entire arrangement evenly with the extra-virgin olive oil.
- Drizzle the balsamic glaze in a zigzag pattern over the top for a pretty presentation.
- Sprinkle the flaky sea salt evenly over the assembled dish.
- Finish with a few cracks of black pepper from a pepper mill. Tip: Let it sit at room temperature for 5 minutes before serving to let the flavors meld beautifully.
Mmm, the result is a vibrant mosaic of creamy, tangy, and herby goodness—each bite bursts with juicy tomato, silky cheese, and that sweet-tart balsamic kiss. Serve it piled on crusty bread for an open-faced sandwich, or alongside grilled chicken to turn a simple dinner into a feast. Honestly, it’s so good you might just skip the main course altogether!
Buca de Beppo Fettuccine Alfredo
Settle in, pasta lovers, because we’re about to recreate the legendary, creamy hug-in-a-bowl that is Buca de Beppo’s Fettuccine Alfredo. This isn’t just a sauce; it’s a velvety, cheesy cloud that clings to every noodle with delicious intent, ready to turn any Tuesday into a Roman holiday.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A pound of that good fettuccine pasta
– A whole stick (that’s 8 tablespoons) of unsalted butter, please
– A couple of cups of heavy cream, because we’re not messing around
– A generous 2 cups of freshly grated Parmesan cheese (the powdery stuff in the green can won’t give you the same magic, trust me)
– A good pinch of salt and a few cracks of black pepper
Instructions
1. Fill a large pot with water, add a big pinch of salt, and bring it to a rolling boil over high heat.
2. Add the pound of fettuccine to the boiling water and cook according to the package directions, usually about 8-10 minutes, until it’s al dente (that means it should have a slight bite to it, not mushy).
3. While the pasta cooks, melt the entire stick of butter in a large skillet or Dutch oven over medium-low heat.
4. Pour in both cups of heavy cream and whisk it together with the melted butter. Let this mixture simmer gently for about 5 minutes, stirring occasionally—you’re looking for it to thicken slightly and reduce by about a quarter. Tip: Keep the heat low to prevent the cream from curdling or scalding.
5. Reduce the heat to low. Gradually whisk in the 2 cups of grated Parmesan cheese, a handful at a time, making sure each addition is fully melted and incorporated before adding the next. This should take about 3-4 minutes and will give you a smooth, luscious sauce.
6. Season the sauce with that pinch of salt and a few cracks of black pepper. Give it a taste—it should be richly cheesy and perfectly seasoned.
7. Once the pasta is cooked, reserve about a cup of the starchy pasta water, then drain the fettuccine.
8. Immediately add the hot, drained pasta to the skillet with the Alfredo sauce. Tip: The pasta should be piping hot when it hits the sauce to help everything emulsify beautifully.
9. Toss the pasta vigorously in the sauce for a good minute or two until every strand is gloriously coated. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Tip: The starchy water is your secret weapon for creating a silky sauce that clings to the noodles.
10. Serve it up immediately while it’s hot and glorious!
Now, you’ve got a bowl of pure comfort: the sauce should be luxuriously thick and coat each noodle without being gloppy, offering a rich, buttery flavor with a sharp Parmesan kick that’s downright addictive. Try serving it with a simple side salad to cut through the richness, or go full Buca-style and make it a feast by adding grilled chicken or shrimp right into the mix.
Buca de Beppo Meatball Recipe
Unbelievably, the secret to those famously massive, flavor-packed meatballs from Buca de Beppo isn’t locked in a vault—it’s totally doable in your own kitchen, and I’m here to spill the saucy details. Get ready to impress your crew with a dish that screams ‘Italian feast’ without the need for a reservation. Let’s roll up our sleeves and make some meatball magic happen!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound of ground beef (go for 80/20 for that juicy goodness)
– 1/2 pound of ground pork (for extra richness)
– 1 cup of breadcrumbs (plain, to soak up all the flavors)
– 1/2 cup of grated Parmesan cheese (the good stuff, freshly grated if you can)
– 2 large eggs (to bind it all together)
– 1/4 cup of whole milk (just a splash to keep things tender)
– 2 cloves of garlic, minced (because garlic makes everything better)
– 1/4 cup of fresh parsley, chopped (a handful for that herby kick)
– 1 teaspoon of salt (to season it up)
– 1/2 teaspoon of black pepper (a couple of grinds for a little heat)
– 2 tablespoons of olive oil (for frying)
– 4 cups of marinara sauce (store-bought or homemade—your call!)
Instructions
1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, milk, minced garlic, chopped parsley, salt, and black pepper.
2. Use your hands to mix everything together gently until just combined—overmixing can make the meatballs tough, so keep it light and easy.
3. Shape the mixture into 12 large meatballs, each about the size of a golf ball, and place them on a baking sheet lined with parchment paper.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the meatballs to the skillet in a single layer, working in batches if needed to avoid crowding, and cook for 3-4 minutes per side until they develop a golden-brown crust.
6. Tip: Don’t flip the meatballs too early—let them sear properly to lock in those juices and prevent sticking.
7. Transfer the seared meatballs to a large pot or Dutch oven and pour in the marinara sauce, ensuring they’re fully submerged.
8. Bring the sauce to a gentle simmer over medium-low heat, then reduce the heat to low, cover the pot, and let it cook for 20 minutes.
9. Tip: Simmering the meatballs in the sauce allows them to absorb all that saucy flavor while staying moist—no dry meatballs here!
10. After 20 minutes, check that the meatballs are cooked through by inserting a meat thermometer into the center of one; it should read 160°F.
11. Tip: If the sauce thickens too much, add a splash of water or broth to loosen it up without diluting the taste.
12. Serve the meatballs hot, spooning extra sauce over the top for maximum deliciousness.
Seriously, these meatballs are a total game-changer—juicy on the inside with a savory, herby punch and a tender texture that melts in your mouth. Toss them over a heap of spaghetti, stuff them into a sub roll for an epic sandwich, or just grab a fork and dive right in; they’re so good, you might forget to share!
Buca de Beppo Eggplant Parmigiana
Naturally, we’ve all had those days where only a hearty, cheesy, Italian-American classic will do—and Buca de Beppo’s legendary Eggplant Parmigiana is here to save your soul (and your stomach). This isn’t just any eggplant parm; it’s a towering, saucy, melty masterpiece that’ll make you feel like you’re dining in a bustling family trattoria, minus the need to wear pants. Let’s dive into recreating this cozy giant at home, because let’s be real, who doesn’t want to eat like a happy Italian nonna tonight?
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large eggplants, sliced into 1/2-inch rounds
– A couple of cups of all-purpose flour for dredging
– 3 eggs, beaten with a splash of water
– About 2 cups of Italian-style breadcrumbs
– A generous glug of olive oil for frying
– 4 cups of your favorite marinara sauce (homemade or jarred—no judgment!)
– 2 cups of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– A handful of fresh basil leaves for garnish
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Lay the eggplant slices on paper towels, sprinkle with salt, and let them sit for 20 minutes to draw out moisture—this prevents sogginess!
3. Pat the eggplant dry with more paper towels to remove excess salt and liquid.
4. Set up a dredging station: place flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third.
5. Dip each eggplant slice first in flour, shaking off excess, then in egg, and finally coat thoroughly in breadcrumbs.
6. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom.
7. Fry the breaded eggplant slices in batches for about 3-4 minutes per side, until golden brown and crispy—don’t crowd the pan!
8. Transfer the fried eggplant to a paper towel-lined plate to drain any excess oil.
9. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
10. Arrange a single layer of fried eggplant slices over the sauce.
11. Spoon more marinara sauce over the eggplant, then sprinkle with a mix of mozzarella and Parmesan cheeses.
12. Repeat the layers until all ingredients are used, ending with a cheesy top.
13. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and lightly browned.
14. Let it cool for 10 minutes before slicing—this helps the layers set and makes serving easier.
15. Garnish with fresh basil leaves just before serving.
Absolutely, you’ll be rewarded with crispy-edged eggplant that melts into the rich, tangy sauce and gooey cheese—it’s a textural dream! Serve it over a bed of spaghetti for the full Buca experience, or scoop it onto crusty bread for a messy, delicious sandwich that’ll have everyone fighting for the last bite.
Buca de Beppo Linguine Frutti di Mare
A seafood pasta so spectacular, it’ll make your taste buds do a happy dance—imagine tender linguine tangled with a briny, garlicky crew of shrimp, scallops, and mussels, all swimming in a vibrant tomato sauce that’s basically a party in a bowl. This Buca de Beppo-inspired Linguine Frutti di Mare is the ultimate crowd-pleaser, perfect for when you want to impress without stressing (or just really, really love shellfish). Let’s dive in!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of linguine (because who measures pasta in cups?)
– A pound of large shrimp, peeled and deveined (tails on for flair, or off for less fuss)
– Half a pound of sea scallops, patted super dry
– A dozen mussels, scrubbed and debearded (they’re the divas of the sea)
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced (more is always merrier)
– A 28-ounce can of crushed tomatoes (the saucy foundation)
– A splash of dry white wine (about ¼ cup—sip the rest while cooking!)
– A pinch of red pepper flakes for a gentle kick
– A handful of fresh parsley, chopped (for that herby freshness)
– Salt and freshly ground black pepper (don’t be shy)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat—it should taste like the sea.
2. Add the linguine and cook for 9–11 minutes, stirring occasionally, until al dente (tip: check a strand a minute early to avoid mush).
3. Drain the pasta, reserving a cup of the starchy water, and set aside.
4. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the shrimp and scallops in a single layer, cooking for 2–3 minutes per side until the shrimp turn pink and the scallops develop a golden crust (tip: don’t overcrowd—work in batches if needed).
6. Transfer the seafood to a plate and cover loosely to keep warm.
7. In the same skillet, add another tablespoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant but not browned.
8. Pour in the white wine, letting it bubble for 1 minute to cook off the alcohol.
9. Stir in the crushed tomatoes, red pepper flakes, and a teaspoon of salt, bringing the sauce to a simmer over medium heat.
10. Add the mussels, cover the skillet, and cook for 5–7 minutes until the shells pop open (discard any that stay shut—they’re not playing nice).
11. Return the shrimp and scallops to the skillet, gently folding them into the sauce to heat through for 2 minutes.
12. Toss in the cooked linguine, adding splashes of reserved pasta water as needed to loosen the sauce (tip: this helps it cling beautifully to the noodles).
13. Season with black pepper, stir in the chopped parsley, and remove from heat.
Craving a taste of the coast? This dish delivers a luscious, briny-sweet flavor with a tender, slurpable texture that’s pure comfort. Serve it straight from the skillet with crusty bread for sopping up every last drop of that garlicky tomato goodness—it’s a seafood fiesta that’ll have everyone asking for seconds!
Buca de Beppo Lasagna al Forno
Now, if you’ve ever dreamed of a lasagna so epic it could double as a cozy blanket, let’s talk about Buca de Beppo’s Lasagna al Forno—a towering, saucy masterpiece that’s basically a hug on a plate. This isn’t your average weeknight noodle bake; it’s a hearty, cheesy extravaganza that’ll have everyone at the table fighting for the corner piece (you know, the one with all the crispy edges!).
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– A box of lasagna noodles (about 12 sheets)
– A pound of ground beef
– A couple of cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of olive oil
– A cup of ricotta cheese
– Two cups of shredded mozzarella cheese
– Half a cup of grated Parmesan cheese
– A tablespoon of dried oregano
– A teaspoon of salt
– A pinch of red pepper flakes (optional, for a little kick)
Instructions
1. Preheat your oven to 375°F (190°C) to get it nice and toasty.
2. Bring a large pot of salted water to a rolling boil, then cook the lasagna noodles according to the package directions until al dente—about 8–10 minutes—draining them carefully to avoid tearing.
3. In a large skillet over medium-high heat, add a splash of olive oil and brown the ground beef until no pink remains, breaking it up with a spoon as it cooks.
4. Toss in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
5. Stir in the crushed tomatoes, dried oregano, salt, and red pepper flakes (if using), then let the sauce simmer on low heat for 15 minutes to thicken slightly and meld the flavors.
6. In a medium bowl, mix the ricotta cheese with half of the shredded mozzarella until well combined.
7. Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
8. Place a single layer of cooked lasagna noodles over the sauce, slightly overlapping them.
9. Spoon half of the ricotta-mozzarella mixture evenly over the noodles, then top with a third of the remaining meat sauce.
10. Repeat the layers: noodles, the rest of the ricotta mix, another third of the sauce, then a final layer of noodles.
11. Pour the remaining meat sauce over the top, spreading it to cover the noodles completely.
12. Sprinkle the remaining shredded mozzarella and the grated Parmesan cheese evenly over the sauce.
13. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
14. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown on top.
15. Let the lasagna rest for 10 minutes after baking—this helps the layers set so it slices neatly without turning into a saucy mess.
Absolutely divine! This lasagna emerges with layers that hold their shape yet melt in your mouth, offering a rich, savory flavor from the beef and herbs balanced by creamy, gooey cheese. Serve it up with a crisp green salad and some garlic bread for a full Italian feast, or sneak a cold slice straight from the fridge the next day—it’s just as delicious!
Buca de Beppo Shrimp Fra Diavolo
Zesty and zippy, this fiery shrimp dish from Buca de Beppo will have your taste buds doing a happy dance—it’s basically a party in a pan that’s bold enough to wake up your Wednesday night. With plump shrimp swimming in a spicy tomato sauce that packs just the right punch, it’s the kind of meal that makes you forget you ever ordered takeout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A pound of large shrimp, peeled and deveined (tails on for flair!)
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced (because more is always better)
– A pinch of red pepper flakes (adjust if you’re not a heat-seeker)
– A 28-ounce can of crushed tomatoes
– A splash of dry white wine (about ¼ cup)
– A handful of fresh parsley, chopped
– Salt to season (go easy, you can add more later)
Instructions
1. Pat the shrimp dry with paper towels—this helps them get a nice sear instead of steaming.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and slightly curled, then transfer to a plate.
4. In the same skillet, add another tablespoon of olive oil and reduce heat to medium.
5. Toss in the minced garlic and red pepper flakes, stirring for 1 minute until fragrant (don’t let it burn!).
6. Pour in the white wine and let it bubble for 2 minutes to cook off the alcohol, scraping up any browned bits from the pan.
7. Stir in the crushed tomatoes and a pinch of salt, then simmer uncovered for 10 minutes until the sauce thickens slightly.
8. Return the shrimp to the skillet, tossing to coat in the sauce, and cook for 2 more minutes just to heat through.
9. Sprinkle with chopped parsley right before serving.
Kick back and dig into this saucy masterpiece—the shrimp stay tender and juicy, while the fra diavolo sauce brings a slow-building heat that’s balanced by the sweet tomatoes. Serve it over a heap of pasta or with crusty bread to sop up every last drop, and watch it disappear faster than you can say “molto bene!”
Buca de Beppo Caesar Salad
Kick off your taste buds with a Caesar salad that’s so extra, it practically needs its own zip code—Buca de Beppo’s legendary version is here to make your kitchen feel like a bustling Italian eatery, minus the check-splitting drama. Think crisp romaine, a garlicky punch, and enough Parmesan to make a nonna nod in approval, all tossed with a creamy, tangy dressing that’ll have you questioning why you ever settled for store-bought. It’s the salad that eats like a meal, perfect for when you’re craving something fresh but secretly want to indulge like you’re at a family-style feast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 heads of romaine lettuce, chopped into bite-sized pieces
– 1 cup of freshly grated Parmesan cheese (none of that pre-shredded stuff, trust me!)
– 1 cup of croutons, preferably homemade or a good store-bought brand
– 2 cloves of garlic, minced super fine
– 2 anchovy fillets, mashed into a paste (don’t skip this—it’s the secret umami bomb!)
– 1 large egg yolk, at room temperature
– 1 tablespoon of Dijon mustard for a little tangy kick
– 2 tablespoons of fresh lemon juice, squeezed right from the fruit
– 1/2 cup of extra-virgin olive oil, plus a splash more for drizzling
– A couple of cracks of black pepper and a pinch of salt to season
Instructions
1. Wash and dry the romaine lettuce thoroughly using a salad spinner or paper towels to ensure it’s crisp and not soggy.
2. Chop the romaine into bite-sized pieces and place them in a large mixing bowl.
3. In a small bowl, mash the anchovy fillets with the minced garlic until they form a smooth paste.
4. Add the egg yolk, Dijon mustard, and fresh lemon juice to the anchovy-garlic paste, whisking everything together until well combined.
5. Slowly drizzle in the 1/2 cup of olive oil while whisking continuously to emulsify the dressing until it’s thick and creamy.
6. Season the dressing with a pinch of salt and a couple of cracks of black pepper, then give it a quick taste and adjust if needed.
7. Pour the dressing over the chopped romaine in the large bowl, using tongs to toss everything until every leaf is evenly coated.
8. Add the freshly grated Parmesan cheese and croutons to the bowl, tossing gently to distribute them without crushing the croutons.
9. Divide the salad among four plates, drizzling a tiny splash of extra olive oil on top for a glossy finish.
10. Serve immediately to keep the croutons crunchy and the lettuce fresh.
That first bite delivers a symphony of textures—crisp romaine, crunchy croutons, and a creamy dressing that clings perfectly, all balanced by the salty punch of Parmesan and a hint of garlic. Try serving it alongside a hearty pasta dish or as a show-stopping starter at your next dinner party; it’s so flavorful, you might just forget there’s no chicken involved!
Buca de Beppo Pizza Margherita
Tired of the same old pizza routine? Let’s shake things up with Buca de Beppo’s Pizza Margherita—a classic that’s so simple, it’s basically a tomato-and-cheese party on a crust. Think of it as your ticket to a cozy Italian night without leaving your kitchen, where the only drama is whether you can wait for it to cool before digging in.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of pizza dough (store-bought or homemade, no judgment here!)
– A couple of tablespoons of olive oil, for that golden touch
– 1 cup of crushed San Marzano tomatoes, because they’re the rockstars of the sauce world
– A couple of cloves of garlic, minced—go ahead, breathe fire
– A pinch of salt and a sprinkle of dried oregano, for a little zing
– 8 ounces of fresh mozzarella cheese, sliced into dreamy rounds
– A handful of fresh basil leaves, torn for that last-minute pop of green
Instructions
1. Preheat your oven to 475°F—get it nice and toasty, like a summer day in Naples.
2. On a floured surface, stretch that pizza dough into a 12-inch circle; if it fights back, let it rest for 5 minutes to chill out (tip: patience is key for a tender crust!).
3. Brush the dough with a tablespoon of olive oil, making sure to coat the edges for a crispy finish.
4. In a bowl, mix the crushed tomatoes, minced garlic, salt, and oregano—this is your saucy base, so give it a good stir.
5. Spread the tomato mixture evenly over the dough, leaving a half-inch border for the crust to puff up.
6. Arrange the mozzarella slices on top in a single layer; they’ll melt into gooey perfection.
7. Slide the pizza onto a preheated baking sheet or pizza stone and bake for 12-15 minutes, until the cheese is bubbly and the crust is golden brown (tip: rotate it halfway through for even cooking!).
8. Remove from the oven and immediately top with torn basil leaves and a drizzle of the remaining olive oil.
9. Let it cool for 5 minutes before slicing—trust me, it’s worth the wait to avoid a cheese burn (tip: use a pizza cutter for clean cuts!).
Crunch into that crispy crust, and you’ll be greeted by a tangy tomato sauce and melty mozzarella that’s pure comfort. Serve it up with a side salad for a balanced meal, or get fancy and add a drizzle of balsamic glaze for an extra kick—either way, it’s a slice of heaven that’ll have everyone asking for seconds.
Buca de Beppo Tiramisu
Y’know that dessert you dream about after a particularly good Italian feast? The one that’s equal parts coffee kick, creamy cloud, and cocoa-dusted heaven? Let’s just say Buca de Beppo’s legendary tiramisu is that dream, and we’re about to make it a delicious reality in your own kitchen. No need for a reservation—just an appetite for layers of joy.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
– 6 large eggs, because we’re separating the yolks and whites for maximum fluff
– 3/4 cup of granulated sugar, split into two piles
– 16 ounces of mascarpone cheese, at room temperature (trust me, this makes it silky)
– 1 and 1/2 cups of strong brewed coffee or espresso, cooled to room temp—go for a dark roast
– A generous splash of coffee liqueur (about 1/4 cup), for that adult-friendly zing
– A package of ladyfinger cookies (you’ll need about 24-30)
– Unsweetened cocoa powder, for that classic dusty finish
Instructions
1. Separate the egg yolks from the whites into two clean, dry bowls—no yolk in the whites, please, or they won’t whip up properly!
2. In a large mixing bowl, whisk the egg yolks with 1/2 cup of the granulated sugar for a solid 3-4 minutes until they’re pale, thick, and ribbon-like.
3. Tip: Use a hand mixer on medium speed here to save your arm and get that perfect creamy base.
4. Add the room-temperature mascarpone cheese to the yolk mixture and beat on low speed just until smooth and combined; overmixing can make it grainy, so stop as soon as it’s uniform.
5. In another clean bowl, beat the egg whites with the remaining 1/4 cup of sugar on high speed for 4-5 minutes until stiff peaks form—they should stand straight up when you lift the beaters.
6. Gently fold the whipped egg whites into the mascarpone mixture in three additions using a spatula; this keeps the filling light and airy, like a tiramisu cloud.
7. In a shallow dish, quickly mix the cooled coffee and coffee liqueur—this is your dunking liquid for the ladyfingers.
8. Tip: Dip each ladyfinger into the coffee mixture for just 1-2 seconds per side; you want them moist but not soggy, or they’ll turn mushy in the layers.
9. Arrange a single layer of dipped ladyfingers in the bottom of a 9×13-inch baking dish, breaking them to fit if needed.
10. Spread half of the mascarpone filling evenly over the ladyfinger layer with a spatula.
11. Repeat with another layer of dipped ladyfingers, then top with the remaining filling, smoothing it out nicely.
12. Cover the dish with plastic wrap and chill in the refrigerator for at least 6 hours, or ideally overnight—patience is key for the flavors to meld!
13. Tip: Just before serving, dust the top liberally with unsweetened cocoa powder using a fine-mesh sieve for an even, pretty coating.
14. Slice into squares and serve chilled.
Seriously, this tiramisu is a textural masterpiece—each spoonful delivers a soft, coffee-soaked base, a velvety mascarpone layer that melts on your tongue, and a hint of bitter cocoa to balance the sweetness. For a fun twist, serve individual portions in espresso cups or garnish with a few chocolate-covered espresso beans on top for an extra crunch and caffeine boost.
Conclusion
Here’s a fantastic collection of Buca de Beppo’s most beloved dishes, ready to bring that authentic Italian-American feast right into your kitchen. We hope you’ll try a few, leave a comment telling us your favorite, and share this roundup on Pinterest to spread the joy of cooking with friends and family!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
