Italian Rotini Casserole

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole 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
Whole Grains
Vegetables (Other)
Vegetables (Red/Orange)

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Beef, Ground, 80/20, #3	8 pound(s) + 12 ounce(s)
Onions, Frozen, Chopped, #72	14 ounce(s)
Peppers, Green, Diced, Frozen, #75	14 ounce(s)
Spice Blend MS, Italian, No Salt, #561	3/4 cup(s)
Salt, Table, #343	1 tablespoon(s)
Tomatoes, Diced, #10 Can, #265	2 quart(s) + 3/4 cup(s)
Paste, Tomato, #10 Can, #266	3 cup(s)
Sauce, Tomato, #10 Can, #264	2 quart(s) + 1 1/2 cup(s)
Sauce, Worcestershire, Bulk, #289	1/3 cup(s)
Water, Municipal, Mississippi	1 quart(s) + 1 1/2 cup(s)
Pasta, Spiral, WGR, #298	3 pound(s) + 4 ounce(s)
Water, Boiling, Municipal	1 gallon(s)
Cheese, Cheddar, Low Fat, Shredded, USDA	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. whole 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.
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Production Notes

Use commodity products when available.
Do not overcook rotini. This increases the volume.

Nutrients Per Serving

Calories

357

Carbohydrates

28.72 g

Dietary Fiber

3.55 g

Protein

26.62 g

Sodium

640.63 mg

Total Fat

14.46 g

Sat. Fat

5.97 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Italian Rotini Casserole

1.	Combine spaghetti sauce with cooked rotini	2.	Sprinkle shredded cheese evenly over pans
3.	One serving of Italian Rotini Casserole	4.	Nibh Fusce Quam Cursus
5.	Nibh Fusce Quam Cursus

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Italian Rotini Casserole

DIRECTIONS

Production Notes

Nutrients Per Serving

Illustrated Steps for Preparation of Italian Rotini Casserole