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Ingredientes
- 8 lbs penne, cooked
- 10 lbs skim ricotta cheese
- 10 lbs part skim mozzarella cheese, grated
- 1 lb Parmesan cheese, grated
- 4 qts white sauce
- 6 Tbs garlic, chopped
- 1/2 qt onions
- 2 Tbsp sage
- 1/4 cup thyme
- 2 Tbsp black pepper
- 1/4 cup parsley, fresh chopped
- 1/4 cup basil
- 2 Tbsp oregano
- 1 qt tomato sauce, canned (1)
- 1 # 10 can diced tomatoes, drained
- 3 lbs frozen chopped spinach, drained
- 3 qts tomato sauce (2)
- 1/2 lb parmesan cheese
Direcciones
- Sweat onion in a sprayed pan. When translucent, add garlic and cook.
- Add dried herbs to this mix and cool.
- Combine cheeses, white sauce, tomatoes, tomato sauce (1), spinach, fresh herbs, and pasta.
- Portion into 2" half hotel pans (3/4 gallon per pan).
- Cover with tomato sauce (2).
- Sprinkle with parmesan.
- Bake in 350 F (175 C) conventional oven for 30-40 minutes or until an internal temperature of 160 degrees F is reached.
- Cut each pan into 12 portions.
- To reheat for service, bring to an internal temperature of 150-160 F (65-70 C).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 100 servings | |
| Calories 447 | |
| Calories from Fat 185 | 41% |
| Total Fat 20.75g | 26% |
| Saturated Fat 10.38g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 750mg | 31% |
| Potassium 435mg | 12% |
| Total Carbs 37.96g | 10% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.07g | 3% |
| Protein 26.91g | 43% |
