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Baked Ham and Spaghetti Pie
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 819 00
BAKED HAM AND SPAGHETTI PIE
Yield 100
Portion 2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
499 cal
48 g
28 g
21 g
58 mg
2231 mg
252 mg
Ingredient
Weight
Measure
Issue
BACON,PRECOOKED,CHOPPED
5 lbs
SAUCE,MARINARA,PREPARED
16-3/4 lbs
2 gal
TOMATOES,CANNED,DICED,DRAINED
17-5/8 lbs
2 gal
2-3/8 oz
1/2 cup
GARLIC POWDER
SEASONING,ITALIAN
1 oz
1/2 cup
CHEESE,PARMESAN,GRATED
2 lbs
2 qts 1-1/8 cup
HAM,COOKED,DICED
10 lbs
WATER,BOILING
83-5/8 lbs
10 gal
5-1/8 oz
1/2 cup
SALT
SPAGHETTI NOODLES,DRY
10 lbs
2 gal 2-7/8 qts
CHEESE,MOZZARELLA,SHREDDED
1 lbs
1 qts
Method
1 SAUCE: Combine bacon, marinara sauce, tomatoes, garlic, basil, parmesan cheese and ham. Reserve for use in Step 5.
2 Add salt to boiling water.
3 Quickly scatter spaghetti noodles into boiling water in small batches. This prevents noodles from sticking together. Stir while
adding noodles.
4 Cook spaghetti 8 minutes. Stir frequently during cooking time. Drain immediately. Do not rinse.
5 Combine hot pasta with sauce. Mix well.
6 Divide between steam table pans. Cover each pan with foil. Seal tightly.
7 Bake in preheated convection oven at 325 F. with fan on for 40 minutes. CCP: Internal temperature must reach 140 F. or higher
for 15 seconds. Remove from oven and top with mozzeralla cheese.
8 CCP: Hold for service at 140 F. or higher.



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Baked Ham and Spaghetti Pie

Yield: 100 Portion: 2 Cups
Calories: 499 cal
Carbohydrates: 48 g
Protein: 28 g
Fat: 21 g
Cholesterol: 58 mg
Sodium: 2231 mg
Calcium: 252 mg

Ingredient Weight Measure Issue
BACON,PRECOOKED,CHOPPED 5 lbs
SAUCE,MARINARA,PREPARED 16-3/4 lbs 2 gal
TOMATOES,CANNED,DICED,DRAINED 17-5/8 lbs 2 gal
GARLIC POWDER 2-3/8 oz 1/2 cup
SEASONING,ITALIAN 1 oz 1/2 cup
CHEESE,PARMESAN,GRATED 2 lbs 2 qts 1-1/8 cup
HAM,COOKED,DICED 10 lbs
WATER,BOILING 83-5/8 lbs 10 gal
SALT 5-1/8 oz 1/2 cup
SPAGHETTI NOODLES,DRY 10 lbs 2 gal 2-7/8 qts
CHEESE,MOZZARELLA,SHREDDED 1 lbs 1 qts

Method:
1 SAUCE: Combine bacon, marinara sauce, tomatoes, garlic, basil, parmesan cheese and ham. Reserve for use in Step 5.
2 Add salt to boiling water.
3 Quickly scatter spaghetti noodles into boiling water in small batches. This prevents noodles from sticking together. Stir while
adding noodles.
4 Cook spaghetti 8 minutes. Stir frequently during cooking time. Drain immediately. Do not rinse.
5 Combine hot pasta with sauce. Mix well.
6 Divide between steam table pans. Cover each pan with foil. Seal tightly.
7 Bake in preheated convection oven at 325 F. with fan on for 40 minutes. CCP: Internal temperature must reach 140 F. or higher
for 15 seconds. Remove from oven and top with mozzeralla cheese.
8 CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/baked_ham_and_spaghetti_pie.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence