Ratatouille Casserole

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

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Nutritional Content

Allergens: Cauliflower, Tomato, Onion, Peppers Bell, Broccoli, AllergenEggs, AllergenSoy, AllergenWheat, AllergenMilk

Calories: 300 Kcal

Carbohydrates: 59 g

Protein: 13 g

Total Fat: 4 g

Calcium: 175 mg

Sodium: 890 mg

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Ingredients

10 Servings

• 1 lb Zucchini, Fresh

• 0.41 whole med Peppers, Green Fresh

• 0.41 each Peppers, Red Fresh

• 0.41 each Onion, Yellow

• 0.59 bunches Broccoli, Florets Fresh

• 0.59 heads Cauliflower, Fresh

• 0.41 no. 10 can Sauce, Marinara

• 0.41 no. 10 can Tomato, Diced Cnd

• 0.1 no. 10 can Tomato, Paste Cnd

• 13 Oz Pasta, Rotini Dry

• 1/3 Cup Cheese, Mozzarella Shredded

25 Servings

• 2 lb 8 Oz Zucchini, Fresh

• 1.02 whole med Peppers, Green Fresh

• 1.02 each Peppers, Red Fresh

• 1.02 each Onion, Yellow

• 1.49 bunches Broccoli, Florets Fresh

• 1.49 heads Cauliflower, Fresh

• 1.02 no. 10 can Sauce, Marinara

• 1.02 no. 10 can Tomato, Diced Cnd

• 0.24 no. 10 can Tomato, Paste Cnd

• 2 lb Pasta, Rotini Dry

• 3/4 Cup Cheese, Mozzarella Shredded

50 Servings

• 5 lb Zucchini, Fresh

• 2.03 whole med Peppers, Green Fresh

• 2.03 each Peppers, Red Fresh

• 2.03 each Onion, Yellow

• 2.97 bunches Broccoli, Florets Fresh

• 2.97 heads Cauliflower, Fresh

• 2.03 no. 10 can Sauce, Marinara

• 2.03 no. 10 can Tomato, Diced Cnd

• 0.48 no. 10 can Tomato, Paste Cnd

• 4 lb 1 Oz Pasta, Rotini Dry

• 1 1/2 Cup Cheese, Mozzarella Shredded

100 Servings

• 10 lb Zucchini, Fresh

• 4.06 whole med Peppers, Green Fresh

• 4.06 each Peppers, Red Fresh

• 4.06 each Onion, Yellow

• 5.94 bunches Broccoli, Florets Fresh

• 5.94 heads Cauliflower, Fresh

• 4.06 no. 10 can Sauce, Marinara

• 4.06 no. 10 can Tomato, Diced Cnd

• 0.96 no. 10 can Tomato, Paste Cnd

• 8 lb 2 Oz Pasta, Rotini Dry

• 3 1/8 Cup Cheese, Mozzarella Shredded

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Preprep: Cut Peppers & Onions into julienne strips. Chop Zucchini, Broccoli and Cauliflower.

3. Saute Zucchini together with Peppers and Onions.

4. Steam Broccoli and Cauliflower together for 6 min. Add to sauteed Vegetables and mix gently

5. Add Marinara Sauce, Tomatoes, and Tomato Paste to Vegetables and toss lightly. May season with Salt, White Pepper, Garlic, and Oregano to taste.

6. Cook Pasta. Drain; rinse well. Add to above mixture. Stir to blend well. Put in 4-inch deep half pans.

7. Cover with Mozzarella Cheese.

8. Bake to *internal temp 165F for 15 sec until Cheese is browned on top.

9. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

10. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

11. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

    
    
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