Pasta Vegetable Casserole
Cook Time: 35 Min.
Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: NA Cook Temp.: 325°F
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
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
Instructions
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
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.
Steam Broccoli and Carrots until tender crisp. Hold for later step.
Saute Onion, Green Pepper and Mushrooms in Oil until tender.
Add minced Garlic and cook 5 min longer. Add Diced Tomatoes, Tomato Puree and Base. Simmer for 30 min.
Combine Flour and Water. Stir into Tomato mixture and cook until slightly thickened.
Cook Pasta per package directions until tender but firm to bite. Do not overcook.
Add Steamed Vegetables to Tomato mixture along with Seasonings. Combine Tomato Vegetable mixture with Pasta. Place into steam table pans.
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.
Print Recipe here