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Baked Beef and Sausage Penne

RECIPE DETAILS

Item ID: FS003

Serving Description: 3/4 Cup (8oz.)

Food Category: Entrees

HACCP Process Category: Complex

RECIPE DETAILS

Item ID: FS003

Serving Description: 3/4 Cup (8oz.)

Food Category: Entrees

HACCP Process Category: Complex

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Cooked beef yields 75%
Cooked sausage yields 62%

1. Make pizza sauce:
Sauce Ingredients:
TOMATOES DICED
TOMATO PASTE
OIL OLIVE CANOLA BLEND (First amount)
GARLIC WHOLE PEELED
SPICE PARSLEY FLAKE
SPICE THYME
SPICE BASIL
SPICE OREGANO
SALT KOSHER (First amount)
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. Drain and puree roasted red peppers
3. Cook pasta until half way done and cool
4. Preheat oven to 350 degrees

Preparation

1. Cook beef and italian sausage in tilt with second oil amount until reaches 165 degrees.
a. Make sure it is chopped up well while cooking to break up all of the clumps.
b. Drain off fat and add in garlic, salt (second amount), and pepper puree.
c. Mix well.
d. Remove from heat and cool on sheet pans.

2. In large bowl mix pasta, beef mixture, pizza sauce, parm cheese, and 1st mozzarella ingredient.
a. The second mozzarella will be added as a topping before cooking at the sites during the cooking process.

3. Place 12 lbs. 8 oz per hotel pan
4. Cover with parchment and foil and label.
5. When ready to cook, heat covered in 350 degrees oven for approximately 25 minutes or until it reaches 165 degrees.
6. Remove parchment and foil and add second amount of mozzarella on top and cook for another 10 min uncovered.

Serving

There are about 23 servings per full pan.
1 Servings = 3/4 cup (8oz.)


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.5 Meat/Meat Alternative: 2.25 Calories: 413.38
Dark Green: 0 Milk: 0 Sat. Fat: 18.83%
Red Orange: 0.5 Grains: 1.25 Sodium: 909.74
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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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