Source: U.S. Department of Defence
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Pasta Toscano
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 208 00
PASTA TOSCANO
Yield 100
Portion 9 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
447 cal
33 g
24 g
24 g
85 mg
1341 mg
188 mg
Ingredient
Weight
Measure
Issue
WATER
54-1/3 lbs
6 gal 2 qts
SALT
1-1/2 oz
2-1/3 tbsp
OIL,SALAD
1 oz
2 tbsp
10 lbs
7 gal 1-7/8 qts
PASTA,PENNE
SAUSAGE,ITALIAN,HOT
22 lbs
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
PEPPERS,GREEN,FRESH,CHOPPED
6 lbs
1 gal 5/8 qts
7-1/3 lbs
ONIONS,FRESH,CHOPPED
6 lbs
1 gal 1/4 qts
6-2/3 lbs
6 lbs
1 gal 3-3/8 qts
7-1/3 lbs
PEPPERS,RED,FRESH,SLICED
CHICKEN BROTH
1 gal
7/8 oz
1/4 cup 1/3 tbsp
ONION POWDER
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
FENNEL,GROUND
1/4 oz
1 tbsp
2 lbs
2 qts
CHEESE,MOZZARELLA,PART SKIM,SHREDDED
CHEESE,PARMESAN,GRATED
14-1/8 oz
1 qts
3/4 oz
1 cup
PARSLEY,DEHYDRATED,FLAKED
Method
1 Add salt and salad oil to water. Heat to a rolling boil.
2 Add pasta slowly while stirring constantly until water boils again. Cook 10 to 12 minutes or according to package instructions.
Drain well. Hold for use in Step 7.
3 Place sausage in single layer on 2 ungreased sheet pans. Using a convection oven, bake at 325 F. 10 to 12 minutes on high fan,
closed vent. Remove from oven and let sausage stand for 3 minutes. Cut sausage diagonally into 1/2 inch slices.
4 Lightly spray griddle or tilt frying pan with non-stick cooking spray. Grill peppers, onions and sausage 6 to 8 minutes while tossing
intermittently; lightly spray with cooking spray if needed.
5 Combine chicken broth, onion powder, pepper, and fennel. Stir well to blend. Heat to a simmer.
6 Combine pasta and cooked sausage/pepper-onion mixture. Pour seasoned broth over pasta/sausage mixture. Add mozzarella and
parmesan cheeses and parsley. Toss lightly to evenly distribute all ingredients.
7 Place 2-1/3 gal cooked pasta/sausage mixture into each ungreased steam table pan; cover.
8 Using a convection oven, bake at 325 F. 20 to 25 minutes on high fan, open vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/pasta_toscano.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 9 Ounces |
| Calories: | 447 cal |
| Carbohydrates: | 33 g |
| Protein: | 24 g |
| Fat: | 24 g |
| Cholesterol: | 85 mg |
| Sodium: | 1341 mg |
| Calcium: | 188 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 54-1/3 lbs | 6 gal 2 qts | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| OIL,SALAD | 1 oz | 2 tbsp | |
| PASTA,PENNE | 10 lbs | 7 gal 1-7/8 qts | |
| SAUSAGE,ITALIAN,HOT | 22 lbs | ||
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| PEPPERS,GREEN,FRESH,CHOPPED | 6 lbs | 1 gal 5/8 qts | 7-1/3 lbs |
| ONIONS,FRESH,CHOPPED | 6 lbs | 1 gal 1/4 qts | 6-2/3 lbs |
| PEPPERS,RED,FRESH,SLICED | 6 lbs | 1 gal 3-3/8 qts | 7-1/3 lbs |
| CHICKEN BROTH | 1 gal | ||
| ONION POWDER | 7/8 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp | |
| FENNEL,GROUND | 1/4 oz | 1 tbsp | |
| CHEESE,MOZZARELLA,PART SKIM,SHREDDED | 2 lbs | 2 qts | |
| CHEESE,PARMESAN,GRATED | 14-1/8 oz | 1 qts | |
| PARSLEY,DEHYDRATED,FLAKED | 3/4 oz | 1 cup |
| Method: | |
|
1 Add salt and salad oil to water. Heat to a rolling boil. 2 Add pasta slowly while stirring constantly until water boils again. Cook 10 to 12 minutes or according to package instructions. Drain well. Hold for use in Step 7. 3 Place sausage in single layer on 2 ungreased sheet pans. Using a convection oven, bake at 325 F. 10 to 12 minutes on high fan, closed vent. Remove from oven and let sausage stand for 3 minutes. Cut sausage diagonally into 1/2 inch slices. 4 Lightly spray griddle or tilt frying pan with non-stick cooking spray. Grill peppers, onions and sausage 6 to 8 minutes while tossing intermittently; lightly spray with cooking spray if needed. 5 Combine chicken broth, onion powder, pepper, and fennel. Stir well to blend. Heat to a simmer. 6 Combine pasta and cooked sausage/pepper-onion mixture. Pour seasoned broth over pasta/sausage mixture. Add mozzarella and parmesan cheeses and parsley. Toss lightly to evenly distribute all ingredients. 7 Place 2-1/3 gal cooked pasta/sausage mixture into each ungreased steam table pan; cover. 8 Using a convection oven, bake at 325 F. 20 to 25 minutes on high fan, open vent. CCP: Internal temperature must reach 145 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence