Pasta, Cheesy Baked
Recipe Source: Boulder Valley School District
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each | |||
|---|---|---|---|---|---|
| Elementary | 6 oz | Elementary | N/A | Elementary | N/A |
| Secondary | 10 oz | Secondary | N/A | Secondary | N/A |
| Recipe Total Yield | |
|---|---|
| Volume | 2 gal, 2 qt |
| Weight | 12 lb |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|---|---|---|
| Elementary | 1.7 | 1.1 | |
| Secondary | 2.9 | 1.9 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|---|---|---|---|---|
| Pasta, Penne | 2.1 lb | 3.13 lb | 1 gal | ||
| Cheese, Mozzarella Shrd Low Fat | 3 lb | 3 lb | 3 qt | ||
| Cheese, Ricotta (Roseli) | 12.48 oz | 12.48 oz | 1 C | ||
| Cheese, Parmesan Grated | 1.6 oz | 1.6 oz | 5 Tbsp, 0.84 tsp | ||
| Salt, Kosher | 0.3 oz | 0.3 oz | 1.5 tsp | ||
| Black Pepper, Ground | 0.1 oz | 0.1 oz | 0.25 tsp | ||
| Sauce, Pizza Uncooked | 5.7 lb | 2 qt, 1 pt |
Method
- Cook pasta for two minutes. Chill and store pasta overnight according to HACCP SOPs.
- In a Hobart mixer, using the paddle attachment on lowest setting, mix all cheeses, salt and pepper.
- Add sauce, combine and chill overnight.
- Mix all ingredients together and portion into pans for serving. Store refrigerated.
- For Service: Cover and bake at 350F degrees for about 20 minutes, until entire pan reaches internal temperature of 165F degrees.
- 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 |