Popeye 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.
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Process # 2 – same day service
Skill level: advanced
Servings: 50
Ingredients
3 lbs. 2 oz. Whole grain pasta, penne or rotini
3 lbs. Frozen spinach, thawed and drained
6 lbs. 14 oz. Tofu, firm, drained
¾ cup Sugar
1 pint + 1 cup Soy Milk
1 cup Lemon Juice
1/8 cup Garlic powder
¾ cup Basil, fresh, minced or 3/8 cup Basil, dried
¼ cup Salt
2 – #10 can Tomato sauce, canned
1 ½ cups Bread crumbs (optional)
Servings: 100
Ingredients
6 lbs. 4 oz. Whole grain pasta, penne or rotini
6 lbs. Frozen spinach, thawed and drained
13 lbs. 12 oz. Tofu, firm, drained
1 ½ cups Sugar
1 quart + 1 pint Soy Milk
2 cups Lemon Juice
1/3 cup Garlic powder
1 ½ cups Basil, fresh, minced or 3/4 cup Basil, dried
½ cup Salt
4 – #10 can Tomato sauce, canned
3 cups Bread crumbs (optional)
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Preheat oven to 325°F; cook pasta al dente.
2. Squeeze the spinach dry to remove liquid.
3. Combine tofu, sugar, soy milk, garlic power, basil, spinach and salt in blender or VCM. Blend until all items are combined; the tofu should resemble a feta or ricotta consistency.
4. Add half of the tomato sauce and cooked pasta to tofu mixture. Stir to distribute evenly.
5. In four steam table pans (12”x20”x4”), per 100 servings, lightly coat with pan release spray.
6. Spread ½ of remaining tomato sauce on bottom of each pan.
7. Divide pasta mixture evenly between four pans. Top each pan with an even amount of tomato sauce and bread crumbs.
8. Tightly cover pans with foil and bake for 45 minutes. Heat to a temperature of 150°F for 15 seconds.
9. Remove from oven and uncover.
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
*For a 1 meat/meat alternate use half of the tofu listed in ingredients.
Cut each pan 5 x 5 for serving or 2-#8 scoops per serving.
Each serving provides 2 meat/meat alternates, 1 oz equivalent grains, and ½ cup red/orange vegetable.
Nutrition information per serving
Calories: 371 Total Fat: 9g Saturated Fat: 1g Monounsaturated Fat: 2g Polyunsaturated Fat: 4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 59g Fiber: 12g Total Sugar: 26g Protein: 16g Sodium: 598mg Vitamin A: 223μg Vitamin C: 8mg Calcium: 301mg Iron: 5mg Folate: 87μg
