RECIPE DETAILS
Item ID: 1792001
Serving Size: ¾ Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Beef, Pasta, Noodles, Pork
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1792001
Serving Size: ¾ Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Beef, Pasta, Noodles, Pork
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields:
- Ground Beef: 75% (cooked and drained)
- Sausage: 62% (cooked)
Pre-Preparation:
- Make pizza sauce:
- Refrigerate diced tomatoes and tomato paste for at least 3 hours before making sauce.
b. Combine with oil, garlic, parsley, thyme, basil, oregano, salt (first amount) and black pepper in a large container, in batches if needed.
c. Blend thoroughly with an immersion blender.
d. Keep sauce refrigerated.
- Refrigerate diced tomatoes and tomato paste for at least 3 hours before making sauce.
- Drain and purée roasted red peppers, set aside.
- Cook pasta until half done, then cool.
- Preheat oven to 350°F.
Preparation:
- In a tilt skillet, add the second amount of oil, then cook the ground beef and Italian sausage for about 30 minutes or until the meat reaches an internal temperature of 165°F.
a. Make sure the meat is chopped up well while cooking to break up all clumps.
b. Drain off fat, then add in garlic, salt (second amount), and roasted red pepper purée.
c. Mix well.
d. Remove from heat and cool on sheet pans. - In a large bowl, mix pasta, beef mixture, pizza sauce, Parmesan cheese, and the first mozzarella amount.
- Place 12 lbs 8 oz of pasta mixture per hotel pan.
- Cover with parchment and foil, then label.
- When ready to cook, heat covered in a 350°F oven for approximately 25 minutes or until it reaches 165°F.
- Remove parchment and foil, then add 12 oz of the second mozzarella on top of each hotel pan. Bake uncovered for another 10 minutes.
a. The second mozzarella amount can be added as a topping before cooking at the sites during the reheating process.
Serving:
Serving Size: ¾ cup (8 oz)
Each Hotel Pan: 23 servings
Recipe Source:
Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ½ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1.25 oz eq |
| Meat/Meat Alternatives | 2.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 485.23 kcal |
| Total Fat | 25.54 gm |
| Saturated Fat | 10.04 gm |
| Trans Fat | 0.39* gm |
| Sodium | 813.00 mg |
| Carbohydrates | 37.58 gm |
| Fiber | 7.02 gm |
| Sugars | 7.66* gm |
| Added Sugars | 0.00* gm |
