Deb, when you offer 2 choices, you have to provide more than 1/2 and 1/2, because there is no way to completely predict how the guests will split. I can tell you that if you have one meaty and one meatless, the meaty will get eaten more; and if you have no meatless, the 10% or so non-meat eaters will have no entree. Tricky, eh?
I would do the red sauce meatless with meatballs served separately.
Also, you need more food. You need to bulk out this menu with an appetizer table and some veggies- the veggies could be marinated antipasto style, served cold, if hot is a problem. Remember, this is a wedding feast.
Also, with buffet service for 200, you need 4 serving lines, so we are looking at more than 4 roasters full-
What would work for you? write back and we will work further.
Here is a note from an upcoming article that applies:
Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.
This does not have to be complicated. Three items, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.
One appetizer service area is needed for each 100 guests.