Pasta, Cheesy Baked

Recipe Source: Boulder Valley School District
Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary6 ozElementaryN/AElementaryN/A
Secondary10 ozSecondaryN/ASecondaryN/A
Recipe Total Yield
Volume2 gal, 2 qt
Weight12 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary1.71.1
Secondary2.91.9
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Pasta, Penne2.1 lb3.13 lb1 gal
Cheese, Mozzarella Shrd Low Fat 3 lb3 lb3 qt
Cheese, Ricotta (Roseli)12.48 oz12.48 oz1 C
Cheese, Parmesan Grated1.6 oz1.6 oz5 Tbsp, 0.84 tsp
Salt, Kosher0.3 oz0.3 oz1.5 tsp
Black Pepper, Ground0.1 oz0.1 oz0.25 tsp
Sauce, Pizza Uncooked5.7 lb2 qt, 1 pt

Method

  1. Cook pasta for two minutes. Chill and store pasta overnight according to HACCP SOPs.
  2. In a Hobart mixer, using the paddle attachment on lowest setting, mix all cheeses, salt and pepper.
  3. Add sauce, combine and chill overnight.
  4. Mix all ingredients together and portion into pans for serving. Store refrigerated.
  5. For Service: Cover and bake at 350F degrees for about 20 minutes, until entire pan reaches internal temperature of 165F degrees.
  6. Serve hot. Top with 1 oz mozzarella cheese per serving.

Serving Guidelines

Type of Pans Needed:2.5" Hotel Pan
Number of Pans Needed:1
Weight Per Pan:12 lb
Volume Per Pan:2 gal, 2 qt
Elementary Portions Per Pan:32
Secondary Portions Per Pan:19
Elementary Serving Utensil:Spoodle
Secondary Serving Utensil:Spoodle