Pasta Vegetable Casserole

Cook Time: 35 Min.

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: NA Cook Temp.: 325°F

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Nutritional Content

Allergens: Garlic; Carrots; AllergenMilk; AllergenWheat; Broccoli; AllergenEggs; Mushroom; Bell Peppers; Onion; Tomato

Calories: 280 Kcal

Carbohydrates: 41 g

Protein: 12 g

Total Fat: 8 g

Calcium: 225 mg

Sodium: 290 mg

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Ingredients

10 Servings

• Carrot, Fresh 3 Oz

• Broccoli, florets Fresh 3 Oz

• Oil, Vegetable 3 Tbsp 1 tsp

• Onion, Yellow 1 Oz

• Mushrooms, Fresh 3 Oz

• Pepper, Green Fresh 1/3 Cup

• Garlic, Whole Fresh 1 1/4 tsp

• Tomato, Diced Cnd 2 1/3 Cup

• Tomato Puree, Cnd 2/3 Cup

• Water, Tap 3 Tbsp 1 tsp

• Pasta, Ziti Dry 14.5 Oz

• Flour, All Purpose 1 Tbsp 2 tsp

• Basil, dried Leaves 1 Tbsp 2 tsp

• Parsley, Dried 1 Tbsp 2 tsp

• Cheese, Mozzarella Shredded 6.5 Oz

• Cheese, Parmesan, Grated 1 Tbsp 2 tsp

25 Servings

• Carrot, Fresh 8 Oz

• Broccoli, florets Fresh 8 Oz

• Oil, Vegetable 1/2 Cup

• Onion, Yellow 2 Oz

• Mushrooms, Fresh 8 Oz

• Pepper, Green Fresh 1 Cup

• Garlic, Whole Fresh 1 Tbsp

• Tomato, Diced Cnd 1 1/2 Qt

• Tomato Puree, Cnd 1 1/2 Cup

• Water, Tap 1/2 Cup

• Pasta, Ziti Dry 2 lb 4 Oz

• Flour, All Purpose 1/4 Cup

• Basil, dried Leaves 1/4 Cup

• Parsley, Dried 1/4 Cup

• Cheese, Mozzarella Shredded 1 lb

• Cheese, Parmesan, Grated 1/4 Cup

50 Servings

• Carrot, Fresh 1 lb

• Broccoli, florets Fresh 1 lb

• Oil, Vegetable 1 Cup

• Onion, Yellow 4 Oz

• Mushrooms, Fresh 1 lb

• Pepper, Green Fresh 2 Cup

• Garlic, Whole Fresh 2 Tbsp

• Tomato, Diced Cnd 3 Qt

• Tomato Puree, Cnd 3 Cup

• Water, Tap 1 Cup

• Pasta, Ziti Dry 4 lb 8 Oz

• Flour, All Purpose 1/2 Cup

• Basil, dried Leaves 1/2 Cup

• Parsley, Dried 1/2 Cup

• Cheese, Mozzarella Shredded 2 lb

• Cheese, Parmesan, Grated 1/2 Cup

100 Servings

• Carrot, Fresh 2 lb

• Broccoli, florets Fresh 2 lb

• Oil, Vegetable 2 Cup

• Onion, Yellow 8 Oz

• Mushrooms, Fresh 2 lb

• Pepper, Green Fresh 1 Qt

• Garlic, Whole Fresh 1/4 Cup

• Tomato, Diced Cnd 1 Gal 3 Cup

• Tomato Puree, Cnd 1 1/2 Qt

• Water, Tap 2 Cup

• Pasta, Ziti Dry 9 lb

• Flour, All Purpose 1 Cup

• Basil, dried Leaves 1 Cup

• Parsley, Dried 1 Cup

• Cheese, Mozzarella Shredded 4 lb

• Cheese, Parmesan, Grated 1 Cup

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Instructions

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

2. Preprep-Finely mince Onion. Cut Carrots in thin juliene strips 1 1/2" long. Dice Green Pepper. Cut Broccoli crowns in smaller pieces. Brush and cut fresh Mushrooms into quarters.

3. Steam Broccoli and Carrots until tender crisp. Hold for later step.

4. Saute Onion, Green Pepper and Mushrooms in Oil until tender.

5. Add minced Garlic and cook 5 min longer. Add Diced Tomatoes, Tomato Puree and Base. Simmer for 30 min.

6. Combine Flour and Water. Stir into Tomato mixture and cook until slightly thickened.

7. Cook Pasta per package directions until tender but firm to bite. Do not overcook.

8. Add Steamed Vegetables to Tomato mixture along with Seasonings. Combine Tomato Vegetable mixture with Pasta. Place into steam table pans.

9. Divide Cheeses evenly between pans sprinkling first Mozzarella Cheese then Parmesan. Bake in 350F oven for 20 min until Cheese is melted and internal temp of 155F held 15 sec.

   
   
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