RECIPE DETAILS
Item ID: PV080
Serving Description: 1 Piece (6.75oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: PV080
Serving Description: 1 Piece (6.75oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
1. Make pizza sauce:
Sauce Ingredients:
Tomatoes Diced
Tomato Paste
Oil Olive Canola Blend
Garlic Whole Peeled
Spice Parsley Flake (First amount)
Spice Thyme
Spice Basil
Spice Oregano
Salt Kosher
Spice Pepper Blk
a. Refrigerate all tomato products for at least 3 hours before making sauce.
b. Combine all ingredients in a large container, in batches if needed.
c. Blend thoroughly with a burr mixer.
d. Keep sauce refrigerated.
2. Make the Ricotta Filling
Ingrdients:
Cheese Ricotta
Cheese Parm
Egg Liquid
Spice Parsley Flakes (Second amount)
Salt Kosher
a. Combine all ingredients together and burr mix until smooth and well combined.
3. Preheat oven to 350 degrees F.
Preparation
For 1 pan (1 pan = 28 servings):
1. Using an 8 oz ladle, portion out 2 scoops of tomato sauce on bottom of the hotel pan.
2. Place two pasta sheets at each end of the pan being sure to place them down horizontally. Then place one more sheet in the middle to cover gap.
3. Spread 1 quart ricotta filling over the noodles.
4. Sprinkle 2 cups (6oz) mozzarella cheese over the ricotta sauce.
5. Place 3 more sheets of pasta in same manner.
6. Again, spread 1 quart ricotta filling over the noodles.
7. Follow with 2 cups (6oz) of mozzarella.
8. For the last layer, place down 3 pasta sheets, cover with two (8oz) ladles of tomato sauce.
9. Cover with 2 more cups (6oz) cheese.
10. Cover with parchment & foil.
11. Bake covered for 40 minutes at 350 degrees.
12. Uncover and cook for an additional 5 minutes.
13. Allow to sit 5-10 minutes before cutting.
14. Cut 4x7 to create 28 pieces (approximately 6.75oz per piece).
Serving
Serving = 1 piece (6.75oz)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 2 | Calories: 265.42 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 20.77% | |
Red Orange: 0 | Grains: 1.5 | Sodium: 669.63 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.