Pumped Up Pasta Bake
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: Advanced
Servings: 50
Ingredients
3 lbs. 4 oz. Pasta, penne, whole grain rich, dry
1 gallon + 3 ¼ cups Diced tomatoes, canned
1 ½ gallons + 1 cup Kidney beans, canned, drained
1 ½ gallons + 1 cup Black beans, canned, drained
3 gallons + 1 pint
1 ½ – #10 can Spaghetti sauce, prepared or scratch sauce: recipe below
Scratch spaghetti sauce:
1 ½ – #10 can Tomato sauce
1 Tbsp. Oregano, dried
2 Tbsp. Garlic, granulated
1 Tbsp. Basil, dried
1 Tbsp.Salt
½ cup Oil, olive or vegetable
¼ cup Sugar
1/8 cup Parsley, dried
1 ½ tsp Pepper
1 ½ cups Bread Crumbs
Servings: 100
Ingredients
6 lbs. 8 oz Pasta, penne, whole grain rich, dry
2¼ gal + 2½ cups Diced tomatoes, canned
3 gallons + 1 pint Kidney beans, canned, drained
3 gallons + 1 pint Black beans, canned, drained
1 ½ gallons + 1 cup
3 – #10 can Spaghetti sauce, prepared or scratch sauce: recipe below
Scratch spaghetti sauce:
3- #10 cans Tomato sauce
2 Tbsp. Oregano, dried
¼ cup Garlic, granulated
2 Tbsp. Basil, dried
2 Tbsp. Salt
1 cup Oil, olive or vegetable
½ cup Sugar
¼ cup Parsley, dried
1 Tbsp. Pepper
3 cups Bread Crumbs
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
1. Preheat oven to 350°F.
2. Boil pasta for 5-7 minutes, until cooked but firm. Drain.
3. If preparing scratch spaghetti sauce: Combine all ingredients listed under scratch sauce together.
Heat thoroughly to 150°F for a minimum of 15 seconds.
4. Stir diced tomatoes and beans into spaghetti sauce. Add pasta noodles. Stir well to combine.
5. Portion pasta mixture into 2 (for 50) or 4 (for 100) 12 x 20 x 2 ½ inch steamtable pans, sprayed to prevent sticking. Top each pan with evenly distributed bread crumbs.
6. Bake until internal temperature reaches 140°F for a minimum of 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Each pan provides approximately 24 servings using 2 – #8 scoops (1 cup).
Each serving provides 2 meat/meat alternates, 2 oz. equivalent grains, and ½ cup red/orange vegetable.
For a 1 meat/meat alternate sauce, cut measure of black and kidney beans in half.
Nutrition information per serving
Calories: 287 Total Fat: 3g Saturated Fat: 0g Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 55g Fiber: 14g Total Sugar: 9g Protein: 14g Sodium: 641mg Vitamin A: 52μg Vitamin C: 15mg Calcium: 301mg Iron: 5mg Folate: 123μg
