FS003 - BAKED BEEF AND SAUSAGE PENNE

Hot
Recipe Source: BVSD
  • 100
  • 8
  • Serving Measure: Ounces
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 8 oz weight or 3/4 cup volume
  • Nutrition Link: 80127
  • Food Category: Beef
  • HACCP: MEATS
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Boulder Valley School District Food Services

    Cooked beef yields 75%
    Cooked sausage yields 62%

    Make pizza sauce recipe
    Drain and puree roasted red peppers
    Cook pasta until half way done and cool

  • Preparation Instructions:

    Cook beef and italian sausage in tilt with oil until reaches 165 degrees. Make sure it is chopped well while cooking. Drain off fat and add in garlic, salt, and pepper puree.
    Mix well. Remove from heat and cool on sheet pans.
    In large bowl mix pasta, beef mixture, pizza sauce, parm cheese, and 1st mozz ingredient.
    The second mozz will be added at the sites during the cooking process.
    Place 12 lbs. 8 oz in a hotel pan, cover with parchment and foil and label

  • Serving Instructions:

    Heat in 350 degree oven for approximately 25 minutes or until reaches 165. Remove parchment and foil and add 12 oz. of mozz cheese and cook for another 10 min uncovered.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.5 Meat/Meat Alternative: 2.25 Calories: 413.4
Dark Green: 0 Milk: 0 Sat. Fat: 18.72%
Red Orange: 0.5 Grains: 1.25 Sodium: 864.76
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
FS003 - BAKED BEEF AND SAUSAGE PENNE

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