Baked Beef and Sausage Penne

Instructions

Yields:

• Ground Beef: 75% (cooked and drained)
• Sausage: 62% (cooked)

Pre-Preparation:

1. Make pizza sauce:

   a. 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.

2. Drain and purée roasted red peppers, set aside.

3. Cook pasta until half done, then cool.

4. Preheat oven to 350°F.

Preparation:

1. 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.

2. In a large bowl, mix pasta, beef mixture, pizza sauce, Parmesan cheese, and the first mozzarella amount.

3. Place 12 lbs 8 oz of pasta mixture per hotel pan.

4. Cover with parchment and foil, then label.

5. When ready to cook, heat covered in a 350°F oven for approximately 25 minutes or until it reaches 165°F.

6. 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