Southwest Pasta

Cook Time: 40 Min.

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

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Nutritional Content

Allergens: Mushroom; Onion; AllergenSulphites; Broccoli; AllergenMilk; AllergenWheat; AllergenSoy; Garlic; Tomato

Calories: 250 Kcal

Carbohydrates: 32 g

Protein: 13 g

Total Fat: 8 g

Calcium: 250 mg

Sodium: 640 mg

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Ingredients

10 Servings

• Broccoli, Florets Frz 3.0 Cup

• Pimento, Pieces Cnd 1/4 Cup

• Pasta, Rotini Dry 10 Oz

• Sauce, Salsa Mild RTS 2 Oz

• Milk, 2% Bulk 3/4 Cup

• Soup, Cream of Mushroom Cnd Cond 9.5 Oz

• Tomato, Diced Cnd 1/3 Cup

• Cheese, Parmesan Grated 7.5 Oz

25 Servings

• Broccoli, Florets Frz 2 Qt

• Pimento, Pieces Cnd 2/3 Cup

• Pasta, Rotini Dry 1 lb 9 Oz

• Sauce, Salsa Mild RTS 5 Oz

• Milk, 2% Bulk 2 Cup

• Soup, Cream of Mushroom Cnd Cond 1 lb 7 Oz

• Tomato, Diced Cnd 1 Cup

• Cheese, Parmesan Grated 1 lb 3 Oz

50 Servings

• Broccoli, Florets Frz 3 3/4 Qt

• Pimento, Pieces Cnd 1 1/3 Cup

• Pasta, Rotini Dry 3 lb 2 Oz

• Sauce, Salsa Mild RTS 10 Oz

• Milk, 2% Bulk 3 3/4 Cup

• Soup, Cream of Mushroom Cnd Cond 2 lb 15 Oz

• Tomato, Diced Cnd 2 Cup

• Cheese, Parmesan Grated 2 lb 6 Oz

100 Servings

• Broccoli, Florets Frz 1 Gal 5 Cups

• Pimento, Pieces Cnd 2 3/4 Cup

• Pasta, Rotini Dry 6 lb 4 Oz

• Sauce, Salsa Mild RTS 1 lb 4 Oz

• Milk, 2% Bulk 2.0 Qt

• Soup, Cream of Mushroom Cnd Cond 5 lb 13 Oz

• Tomato, Diced Cnd 1 Qt

• Cheese, Parmesan Grated 4 lb 11 Oz

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Instructions

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

2. Cook broccoli until crisp tender.

3. oil water in a kettle. Add pasta to boiling water, cook for 8-10 minutes until tender; Or prepare pasta according to package instructions. Add broccoli and pimentos for last 4 min of cooking time. Drain.

4. Mix soup, milk, tomatoes, salsa & two-thirds of the parmesan cheese. Fold mixture gently into pasta.

5. Spread in greased steam table pan. Top with other third of parmesan cheese. Bake 350/177C F for 35- 45 min. Portion 1 cup per serving.

6. 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.

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

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

   
   
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