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 âStandard Yieldâ number, then click the âScaleâ button. To return to the default standard batch size, click the âResetâ 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 âAs purchasedâ quantities. Ingredient yields from USDAâs 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
- In a tilt skillet, cook the ground beef until it reaches a temperature of 155°F and drain the fat.
- Weigh out into each 2-inch hotel pan:
1.5 lbs noodles
6 quarts tomato sauce
4 lbs ground beef
1 lb mozzarella - Mix all ingredients in each hotel pan.
- Bake in a 325°F oven for approximately 30 minutes, or until the internal temperature reaches 165°F.
- Top each hotel pan with 0.5 lb mozzarella cheese and 0.5 lb Parmesan cheese.
- Return pans to the oven and bake at 325°F for an additional 10 minutes, or until the cheese is melted.
- Hold hot until service at or above 135°F.
Serving
Serving size: 1 cup (8 oz.)
Suggested serving utensil: spoodle
Servings per pan: 25
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 | Ÿ cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 3.75 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 | 341.28 mg |
| Carbohydrates | 32.20 gm |
| Fiber | 6.93 gm |
| Sugars | 9.17 gm |
| Added Sugars | 0.00* gm |
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.
