RECIPE DETAILS
Item ID: 1792168
Serving Size: 1 Cup (8 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beef, Pasta, Noodles
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1792168
Serving Size: 1 Cup (8 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beef, Pasta, Noodles
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)
Pre-Preparation
- Preheat oven to 325°F.
- Grease hotel pans.
Preparation
- Cook the ground beef until it reaches a temperature of 160°F and drain the fat.
- Mix tomato sauce and water together in a bowl or container.
- Weigh out 1.5 lbs of noodles per hotel pan.
- Add 6 quarts of tomato sauce and water mix to each pan of noodles.
- Weigh out 1 lb of mozzarella and 4 lbs of cooked ground beef per hotel pan.
- Mix all ingredients well.
- Bake in oven for 30 minutes at 325°F or until an internal temperature of 165°F is reached.
- Top with 0.5 lb of mozzarella per pan and 0.5 lb of parmesan cheese per pan.
Serving
Serving size: 1 cup (8 oz.)
Each Hotel Pan: 25 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 | ¾ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 2.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 462.06 kcal |
| Total Fat | 22.42 gm |
| Saturated Fat | 10.32 gm |
| Trans Fat | 0.85* gm |
| Sodium | 344.32 mg |
| Carbohydrates | 32.20 gm |
| Fiber | 6.93 gm |
| Sugars | 9.17 gm |
| Added Sugars | 0.00* gm |
