Pasta, Chicken Marinara

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary4 ozElementary10 TbspElementary1
Secondary8 ozSecondary1 C, 4 TbspSecondary1
Recipe Total Yield
Volume8 gal, 1.2 qt
Weight54 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary1.510.25
Secondary220.5
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Pasta, PenneAl Dente21 lb6 gal, 2.75 qt
Sauce, Chicken Marinara34 lb4 gal
Cheese, Mozzarella Shrd Low Fat Elementary12.5 lb12.5 lb
Cheese, Mozzarella Shrd Low Fat Secondary6.25 lb6.25 lb

Method

  1. One day prior to service:
  2. Thaw frozen mozzarella cheese.
  3. Mix cold pasta with cold sauce.
  4. Portion sauced pasta into 2.5- inch deep full hotel pans, 13.5# per pan. Loss due to evaporation during cooking will yield final weight 12.5# per pan.
  5. Cover with parchment paper and foil (tightly wrapped) and reheat at 350 to an internal temperature of 165 degrees.
  6. Hold hot for service according to HACCP SOP.
  7. For Service: Before service, check that heaping spoodle of pasta product is appropriate weight in order to get correct pan yield. Serve 1 oz shredded mozzarella with pasta per customer desire - offer versus serve.

Serving Guidelines

Type of Pans Needed:2.5" Hotel Pan
Number of Pans Needed:4
Weight Per Pan:13.5 lb
Elementary Portions Per Pan:50
Secondary Portions Per Pan:25
Elementary Serving Utensil:4 oz spoodle heaping
Secondary Serving Utensil:8 oz spoodle heaping