North Dakota Adult Nutrition

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Southwest Pasta

Brooke Wojdynski

Cook Time: 40 Min.

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

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

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

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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