Pre-Preparation
- Make Tomato Sauce
a. Refrigerate all tomato products for at least 3 hours before making the sauce.
b. Combine diced tomatoes, tomato paste, oil, garlic, parsley (first amount), thyme, basil, oregano, salt, and pepper in a large container, in batches if necessary.
c. Blend thoroughly with an immersion blender.
d. Keep the sauce refrigerated until use. - Prepare Ricotta Filling
a. Blend ricotta cheese, grated parmesan cheese, egg, parsley (second amount), and salt (second amount) with an immersion blender until smooth and well combined. - Preheat oven to 350°F
Preparation
For each pan (20 servings):
- Use an 8 oz ladle to portion out 2 scoops of tomato sauce onto the bottom of a hotel pan.
- Place two pasta sheets at each end of the pan, laying them horizontally. Add a third sheet in the center to cover any gaps.
- Spread 1 quart of ricotta filling over the noodles.
- Sprinkle 2 cups (6 oz) of mozzarella cheese over the ricotta filling.
- Place 3 more pasta sheets in the same way as the first layer.
- Spread another 1 quart of ricotta filling.
- Sprinkle 2 more cups (6 oz) of mozzarella cheese.
- Place the final layer of 3 pasta sheets
- Top with two 8 oz ladles of tomato sauce.
- Sprinkle 2 more cups (6 oz) of mozzarella cheese.
- Cover each pan with parchment paper and foil.
- Bake covered at 350°F for 40 minutes, or until the internal temperature reaches 165°F.
- Uncover and bake for an additional 5 minutes.
- Rest for 5–10 minutes before cutting.
- Cut each pan into 4x7 to yield 28 pieces (approximately 6.75 oz each).
- Hold hot until service at 140°F or higher.
Serving
Serving size: 1 piece (6.75 oz)
Suggested serving utensil: spatula
Recipe Source: Boulder Valley School District Food Services
