Baked Beef & Sausage Penne PK

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 amount will be added as a topping before cooking at the sites during the cooking process.

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

Serving

There are 35 servings per full pan.
1 serving for PK = 1/2 cup (6oz.)