Creamy Cajun Meatball Pasta

A recipe from Georgia Department of Education School Nutrition

This pasta bowl features homemade meatballs in a creamy Cajun sauce with slow roasted tomatoes, bell peppers, and onions. Serve over penne pasta with parmesan cheese and fresh parsley. We created this recipe for Union and Towns County schools, where it is a big hit with students!

Ingredients:

200 each Italian Beef Meatballs
6 cup Roasted Tomato, Pepper & Onion
3 lbs Cheese sauce, white
5.5 cup Broth, vegetable, low-sodium
2.5 cup Cajun Spice Blend
50 cup Penne Pasta
8 oz Parsley, Italian, fresh, leaves, chopped
8 oz Cheese, parmesan, grated

Steps:

DAY BEFORE SERVICE:

Move Italian Beef Meatballs from freezer to cooler to thaw if needed.

Hold at 41°F or below.

Make the Roasted Tomato, Pepper, and Onions.

Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.

Store, wrapped, labeled, and dated in the cooler.

Hold at 41°F or below.

DAY OF SERVICE:

Prepare Penne Pasta according to recipe and hot hold, covered, until assembly.

Hold at 135°F or above.

Spray sheet pans with pan spray and place Italian Beef Meatballs in a single layer.
Bake Italian Beef Meatballs at 400°F for 20 minutes.

Cook to 155°F or higher for 15 seconds.

While Italian Beef Meatballs are baking, heat the sauce.
Using the steam jacket kettle, combine white cheese sauce, vegetable broth, Roasted Tomato, Pepper & Onion, and Cajun Spice Blend
Bring the sauce to a simmer, stirring occasionally. Simmer the sauce approximately 15 minutes.

This time allows the Cajun Spice Blend to blend throughout the sauce, giving it really nice flavor.

Cook to 135°F or higher.

Add baked Italian Beef Meatballs and gently stir to combine and coat entirely in sauce.
Hot hold, covered, until served.

Hold at 135°F or above.

To Serve: Portion 1 cup Penne Pasta and 4 Italian Beef Meatballs with 1/3 cup sauce and veggies into serving containers or directly onto trays.
Finish with fresh chopped parsley and grated parmesan cheese.