Penne and Veggie Meat Sauce
A recipe from Georgia Department of Education School Nutrition
This hearty and delicious penne with veggie meat sauce is a perfect vegetarian meal for kids, combining seasoned ground beef, a rich tomato sauce and al dente pasta.
Ingredients:
- 12 lbs + 8 oz Veggie meat crumbles, frozen, ready to eat
- 4 gal + 3 cup Bold Marinara Sauce
- 3 gal + 1 pt Penne Pasta
- 100 each Breadstick, Cheese, WG, 1 oz eq
Steps:
DAY PRIOR TO SERVICE
- Pull the veggie beef crumbles from freezer the day prior to service. Place in walk-in to thaw.
Hold at 41°F or below.
DAY OF SERVICE
- Prepare the seasoned bold marinara according to the recipe. Add the thawed veggie beef crumbles and stir to combine.
- Prepare the seasoned penne pasta according to the recipe.
- Portion ½ cup of penne with a #8 scoop or a 4 ounce spoodle. Portion 2/3 cup sauce with #6 scoop and serve over penne.
- Serve pasta with 1 breadstick.
Cook to 135°F or higher.
Hold at 135°F or above.
An optional method of service is to combine the sauce and penne and portion one cup with an 8 ounce ladle or 8 ounce spoodle.
A 1 oz eq roll can be substituted for the breadstick. If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
Hold at 135°F or above.
Recipe Details
HACCP Category:
Process #2 (Same Day)
Portions:
100
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 686 | cal |
| Saturated Fat: | 1.0 | g |
| Total Fat: | 20.8 | g |
| Sodium: | 892 | mg |
