Source: MRS 2017
MRS: 148 — Beef (100s)

Italian Rotini Casserole (Enriched)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 1/2 cup red/orange vegetable, 1/4 cup other vegetable
Number of Portions: 50  Size of Portion: 3/4 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain Vegetables (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Beef, Ground, 80/20, #1001
8  pound(s) + 12  ounce(s)
Onions, Frozen, Diced, #1610
14  ounce(s)
Peppers, Green, Diced, Frozen, #1613
14  ounce(s)
Spice Blend MS, Italian, No Salt, #2734
3/4 cup(s)
Salt, Table, #2219
1  tablespoon(s)
Tomatoes, Diced, #10 Can, #2828
2  quart(s) + 3/4 cup(s)
Paste, Tomato, #10 Can, #2825
3  cup(s)
Sauce, Tomato, #10 Can, #2826
2  quart(s) + 1 1/2 cup(s)
Sauce, Worcestershire, Bulk, #2258
1/3 cup(s)
Water, Municipal, Mississippi
1  quart(s) + 1 1/2 cup(s)
Pasta, Spiral, Enriched, #2136
3  pound(s) + 4  ounce(s)
Water, Boiling, Municipal
1  gallon(s)
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
2  pound(s)
DIRECTIONS

1.

Brown ground beef and drain. Press draining beef to remove excess fat.
Add onions and green peppers to ground beef mixture. Sauté beef mixture for 2 minutes or until onions are lightly browned.

2.

Add Italian spice blend and salt. Blend well and add diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, and water.
Bring this mixture to a boil and lower to a simmer and cook the spaghetti sauce for 1 hour stirring occasionally to prevent sticking.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

3.

Weigh out uncooked rotini pasta to cook.
Slowly add rotini to boiling water. Stir constantly until water boils again.
Cook pasta until al-dente (cooked just long enough to be still firm, and not too soft), about 7 to 9 minutes. DO NOT OVERCOOK.
Drain well and set aside for Step 4.

4.

Combine spaghetti sauce with cooked rotini and cook over medium heat, uncovered, until heated through, 5 to 10 minutes.

5.

Portion about 7 1/2 quarts per full-size steamtable pan.

6.

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.

7.

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.

Production Notes

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.

Nutrients Per Serving
Calories
355
Carbohydrates
29.56 g
Dietary Fiber
2.94 g
Protein
27.08 g
Sodium
603.00 mg
Total Fat
14.96 g
Sat. Fat
6.67 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Italian Rotini Casserole (Enriched)
1.

Combine spaghetti sauce with cooked rotini.

2.

Heated spaghetti sauce and rotini in steam table pan

3.

Sprinkle shredded cheese evenly over pans of mixture.

4.

1 serving of Italian Rotini