10 Big Family Dinners That Feed 6 or More Without the Stress
Sheet pan, slow cooker, pasta bake and taco-bar dinners that scale up to feed six, eight or more, plus the shortcuts that keep a big-family kitchen sane.
Feeding six or more people every night is a different job from feeding four. The recipes are the same; what changes is the pan size, the grocery cart and how much has to happen at once. The dinners below were chosen because they scale up without a new method.
What changes when you cook for a crowd
- Use two pans, not one crowded pan. Food piled on a single sheet pan steams instead of roasting. Two pans on two oven racks brown properly; swap their positions halfway through.
- Pick build-your-own meals. Taco bars, baked potato bars and pasta with a choice of sauce let everyone fill their plate to their own taste, which cuts down on negotiation at the table.
- Cook a bigger base, then vary it. One big pot of rice, pasta or shredded meat can become two different dinners over the week.
- Plan the whole week at once. Our free meal planner builds one grocery list grouped by aisle, so you shop once instead of three times.
- Stretch the meat. Beans, rice, potatoes and vegetables fill plates for less; see our cheap family dinners for more ways.
Cook safely at scale
Large batches cool slowly, which is when bacteria grow. Cook poultry to 165°F and ground beef to 160°F, and check the thickest part in more than one spot. Refrigerate leftovers within 2 hours (1 hour if the room is above 90°F), divide big pots into shallow containers so they cool quickly, and eat them within 3 to 4 days. Reheat to 165°F. Our safe cooking temperatures chart has the rest.
If you want a plan for the week, try how to meal plan for the week.
Sheet pan chicken thighs and potatoes
8 servings
- 4 pounds bone-in chicken thighs
- 3 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 1/2 teaspoons salt
Toss everything with the oil and seasoning and spread over two sheet pans. Roast at 425°F for 40 to 45 minutes, swapping the pans halfway, until the chicken reaches 165°F and the potatoes are crisp.
Big-batch baked ziti
10 servings
- 2 pounds ziti or penne
- 2 (24-ounce) jars marinara
- 30 ounces ricotta
- 4 cups shredded mozzarella
Cook the pasta 2 minutes short of done, then toss with the sauce and ricotta. Divide between two 9x13-inch dishes, top with mozzarella and bake at 375°F for 25 to 30 minutes. Freeze one dish unbaked for another night.
Slow cooker pulled pork sandwiches
10 servings
- 4 pounds boneless pork shoulder
- 1 1/2 cups barbecue sauce
- 1/2 cup apple juice or water
- 1 tablespoon brown sugar
- 10 hamburger buns
Put the pork in the slow cooker with the juice and sugar, cover and cook on low 8 to 10 hours, until it shreds easily. Shred, stir in the sauce and serve on buns. Start with fully thawed meat.
Taco bar with seasoned beef
8 servings
- 3 pounds ground beef
- 3 tablespoons taco seasoning
- 24 small tortillas or taco shells
- Shredded cheese, lettuce, tomatoes, salsa, sour cream
Brown the beef in a large pot until it reaches 160°F, drain, then stir in the seasoning and 3/4 cup water and simmer 5 minutes. Set out the toppings and let everyone build their own.
One-pot chili with cornbread on the side
10 servings
- 2 pounds ground beef
- 2 onions, diced
- 3 (15-ounce) cans beans, drained
- 2 (28-ounce) cans crushed tomatoes
- 3 tablespoons chili powder
- 2 teaspoons cumin
Brown the beef and onions to 160°F, add everything else with 2 cups water, and simmer 45 minutes. It tastes better the next day and freezes well.
Loaded baked potato bar
8 servings
- 8 large russet potatoes
- Olive oil and salt
- Shredded cheddar, sour cream, chives, broccoli, chili or pulled chicken
Rub the potatoes with oil and salt, prick them and bake directly on the rack at 425°F for 55 to 65 minutes, until soft. Set out the toppings and let everyone load their own.
Sheet pan sausage and vegetables
8 servings
- 2 pounds smoked sausage, sliced
- 3 bell peppers, chopped
- 2 red onions, wedged
- 2 pounds potatoes, cubed
- 3 tablespoons oil
- 2 teaspoons Italian seasoning
Toss and spread over two pans. Roast at 425°F for 30 to 35 minutes, stirring once, until the potatoes are tender and crisp.
Big pot of spaghetti and meat sauce
10 servings
- 2 pounds spaghetti
- 2 pounds ground beef
- 1 onion, diced
- 2 (24-ounce) jars marinara
- 1 tablespoon Italian seasoning
Brown the beef and onion to 160°F, drain, add the sauce and seasoning and simmer 15 minutes. Cook the spaghetti in a very large pot of salted water and toss with some of the sauce.
Slow cooker chicken and rice soup
8 servings
- 2 pounds boneless skinless chicken thighs
- 8 cups chicken broth
- 1 cup uncooked long-grain rice
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, diced
Cook the chicken, broth and vegetables on low 6 hours. Shred the chicken (it should reach 165°F), stir in the rice and cook on high 30 to 40 minutes, until the rice is tender. Season to taste.
Breakfast-for-dinner pancake spread
8 servings
- 6 cups pancake mix, plus the liquid it calls for
- 2 pounds bacon or sausage
- 12 eggs
- Syrup and fruit
Bake the bacon on a sheet pan at 400°F for 18 to 22 minutes, keep the pancakes warm on a rack in a 200°F oven as you go, and scramble the eggs last.
Questions, answered
What is the easiest dinner to feed a big family?
Sheet pan dinners, baked pasta, taco bars and slow cooker meals are the easiest because they cook in large batches and need little attention.
How do you cook for a large family on a budget?
Build meals on rice, pasta, beans, potatoes and eggs, stretch meat with vegetables or beans, and cook double batches to freeze. Our meal planner helps you shop once for the whole week.
How do you store leftovers from a big batch of dinner?
Divide large pots into shallow containers, refrigerate within 2 hours, and eat within 3 to 4 days. Reheat to 165°F, or freeze portions for later.
