MEASURE (FOR 50 SERVINGS)
Beef, Ground, 80/20, #1001
8 pound(s) + 12 ounce(s)
Onions, Frozen, Diced, #1610
Peppers, Green, Diced, Frozen, #1613
Spice Blend MS, Italian, No Salt, #2734
Salt, Table, #2219
Tomatoes, Diced, #10 Can, #2828
2 quart(s) + 3/4 cup(s)
Paste, Tomato, #10 Can, #2825
Sauce, Tomato, #10 Can, #2826
2 quart(s) + 1 1/2 cup(s)
Sauce, Worcestershire, Bulk, #2258
Water, Municipal, Mississippi
1 quart(s) + 1 1/2 cup(s)
Pasta, Spiral, Enriched, #2136
3 pound(s) + 4 ounce(s)
Water, Boiling, Municipal
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
Brown ground beef and drain. Press draining beef to remove excess fat.
Add Italian spice blend and salt. Blend well and add diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, and water.
CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.
Weigh out uncooked rotini pasta to cook.
Combine spaghetti sauce with cooked rotini and cook over medium heat, uncovered, until heated through, 5 to 10 minutes.
Portion about 7 1/2 quarts per full-size steamtable pan.
Sprinkle shredded cheese evenly over pans. Bake at 350 degrees F for 15 minutes.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
Portion 3/4 cup per serving using a 6 ounce spoodle per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 1/2 cup red/orange vegetable, and 1/4 cup other vegetable.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.
Do not overcook rotini. This increases the volume.
Combine spaghetti sauce with cooked rotini.
Heated spaghetti sauce and rotini in steam table pan
Sprinkle shredded cheese evenly over pans of mixture.
1 serving of Italian Rotini
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