RECIPE DETAILS
Item ID: PV083
Serving Description: 1 Cup (8oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: PV083
Serving Description: 1 Cup (8oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
1. Cook pasta al dente per package instructions and set aside.
2. Make red sauce:
Sauce Ingredients:
TOMATOES DICED
TOMATO PASTE
OIL OLIVE CANOLA BLEND
GARLIC WHOLE PEELED
SPICE PARSLEY FLAKE
SPICE THYME
SPICE BASIL
SPICE OREGANO
SALT KOSHER
SPICE PEPPER BLK
Preparation:
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. Keep sauce refrigerated.
3. Preheat oven to 350 degrees F. on day of service.
Preparation
1. Mix 4.5lb of cooked pasta with 130 fl oz (8.75#) of red sauce per hotel pan.
2. Cover with parchment paper and foil (tightly wrapped).
3. Heat pasta at 350 degrees for about 30 minutes or until the internal temperature reaches 165 degrees F.
4. Hot hold for service at 145 degrees F. or above.
Serving
Serving = 1 Cup (8oz.)
Optional: Serve 2oz of shredded mozzarella cheese over pasta as per customer request.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 1.25 | Meat/Meat Alternative: 2 | Calories: 385.68 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 11.94% | |
| Red Orange: 1.25 | Grains: 2 | Sodium: 1171.48 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
