Source: MRS 2020
MRS: 1340.1 — Grains (1300s)

Pasta with Italian Red Sauce - USDA

Meal Component Contribution:
1 oz. eq. enriched grain, ¼ cup red/orange vegetable
Number of Portions: 50  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Enriched Grain Vegetables (Red/Orange)
  •  Enriched Grain
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Water, Boiling, Municipal
1  gallon(s) + 1/2 gallon(s)
Pasta, Spiral, Enriched, #2136
3  pound(s)
Sauce, Spaghetti, No Meat, Low Sodium, USDA
1  quart(s)
DIRECTIONS

1.

Bring water to a rapid boil.

2.

Add pasta gradually to boiling water and stir gently.

3.

Return to boiling. Cook uncovered in water at a fast boil until al-dente (cooked just long enough to be firm, and not too soft). Stir occasionally to prevent sticking.  Do not overcook as this increases the volume of the pasta.  Drain pasta.

4.

Place in half-size steamtable pans (12" x 10" x 4"). For 50 servings, use 4 steamtable pans.

5.

Heat spaghetti sauce thoroughly.

CCP:  Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.

6.

Just before serving, add sauce to pasta. Toss gently to coat pasta. For best results, serve immediately or cover and place in warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

7.

Portion with 4 ounce spoodle or #8 scoop (½ cup) per serving. Each portion provides 1 oz. eq. enriched grain and ¼ cup red/orange 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: Pasta, Rice, and Grains" provides seasoning and serving ideas for pasta.

Serving Notes

Optional instructions: Do not mix pasta and sauce. To serve separately, portion 4 ounces of pasta and 2 ounces sauce for each serving.
Garnish with parsley springs or parmesean cheese. If parmesean cheese is used, the nutrient analysis will need to be re-calculated.

Nutrients Per Serving
Calories
110
Carbohydrates
21.53 g
Dietary Fiber
1.13 g
Protein
3.56 g
Sodium
23.00 mg
Total Fat
1.13 g
Sat. Fat
0.16 g
Trans Fat
0.00 g