Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Maggiano's Little Italy Recipe

Serves 10

6 fresh pasta sheets
3 1/2 quarts lasagna filling (see recipe below)
1 lb. ground beef
1 lb. Italian sausage
1 teaspoon Italian seasoning
1 jar  marinara sauce
1 cup Parmesan cheese
10 oz grated provolone cheese

4 whole eggs
1 cup Parmesan cheese
3 lbs ricotta cheese
1 1/2 teaspoon garlic, finely minced
1/2 cup all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon black pepper

Filling: In large mixing bowl, add the eggs, Parmesan cheese, ricotta cheese and garlic. Mix well with whisk. Add the flour and salt & pepper. Mix until completely incorporated.

Meats: In a large saute pan, cook Italian sausage, ground beef and Italian seasoning over medium heat, until browned. Drain and set aside for assembly.

Assembly: Using rubber spatula, spread 1/2 cup marinara sauce on bottom of 8 quart baking pan. Lay a sheet (or layer) of pasta over sauce. Spread 3 cups of lasagna filling evenly over pasta with spatula. Spread 3/4 cup of cooked meat evenly over filling. Spread 1/4 cup of marinara sauce evenly over filling. Sprinkle 1/4 cup Parmesan cheese on top. Place another pasta sheet on top. Repeat, creating a total of 6 layers of pasta and 5 layers of filling. Spread 1/4 cup of marinara on top.

To Cook: Bake in a 350 degree oven for about 2 ½ hours or until instant read thermometer reads 155 degrees. Melt grated Provolone over top and allow to rest for 15 minutes. Cut into portions and serve with additional marinara and grated Parmesan.


  1. close but so far away......we also do not put FLOUR in our cheese filling....HILARIOUS

    1. The recipe per the maggiano post says otherwise.

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  4. Nice post!!

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