Recipe Source: RSF
  • 100
  • 1 1/2
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 1/2 cups or 11.8 oz
  • Nutrition Link: 80412
  • Food Category: Chicken
  • HACCP Process Category: Complex


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe source: Real School Food Challenge

    Broccoli yields 90%
    Carrots yield 76%

  • Preparation Instructions:

    1. Boil water. When water is boiling, add the pasta, cook for 7-9 minutes until al dente. Once done, cool with an ice bath.
    2. On medium low heat in a saute pan, add the olive oil (first ingredient amount) and all of the flour. Whisk for 3-5 minutes, until the flour is cooked through. Allow to cool. This is a roux.
    3. In a saute pan, heat the pan to medium. Add the rest of the olive oil, saute garlic, spinach, and finally the carrots until soft, about 15 minutes. Blend this mixture with milk.
    4. Thicken the milk mixture by blending in the roux. Heat the mixture in a pot. Bring to a boil and then reduce to a simmer and cook for 20 minutes. Add the salt and whisk until thickened.
    5. Then add all of the ingredients into a hotel pan (11 lbs. per hotel pan, 30 servings per pan), mixed together.
    6. Bake for 5-10 minutes until an internal temperature of 165 is reached.

  • Serving Instructions:

    9-12 serving is 1.5 cups or 11.8 ounces weight.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1 Calories: 421.69
Dark Green: 0 Milk: 0 Sat. Fat: 5.55%
Red Orange: 0 Grains: 2 Sodium: 141.17
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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