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Beef Manicotti (Cannelloni)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 076 00
BEEF MANICOTTI (CANNELLONI)
Yield 100
Portion 2 Shells
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
588 cal
63 g
27 g
26 g
63 mg
1037 mg
212 mg
Ingredient
Weight
Measure
Issue
SAUCE,PIZZA,CANNED
36-1/8 lbs
3 gal 3 qts
MANICOTTI,BEEF,W/O SAUCE,FROZEN
46-7/8 lbs
Method
1
Spread 1-1/2 cups pizza sauce in thin layer over bottom of each steam table pan.
2
Place 20 frozen manicotti in each pan.
3
Pour 4-1/2 cups pizza sauce over each pan to cover manicotti.
4
Cover pans.
Using a convection oven, bake 30 minutes on high fan, closed vent at 350 F. Remove cover; bake 5 minutes longer. CCP:
5
Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Beef Manicotti (Cannelloni)

Yield: 100 Portion: 2 Shells
Calories: 588 cal
Carbohydrates: 63 g
Protein: 27 g
Fat: 26 g
Cholesterol: 63 mg
Sodium: 1037 mg
Calcium: 212 mg

Ingredient Weight Measure Issue
SAUCE,PIZZA,CANNED 36-1/8 lbs 3 gal 3 qts
MANICOTTI,BEEF,W/O SAUCE,FROZEN 46-7/8 lbs

Method:
1
Spread 1-1/2 cups pizza sauce in thin layer over bottom of each steam table pan.
2
Place 20 frozen manicotti in each pan.
3
Pour 4-1/2 cups pizza sauce over each pan to cover manicotti.
4
Cover pans.
Using a convection oven, bake 30 minutes on high fan, closed vent at 350 F. Remove cover; bake 5 minutes longer. CCP:
5
Internal temperature must reach 165 F. or higher for 15 seconds. 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/beef_manicotti_cannelloni.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence