Cheesy Ziti Bake

Cook Time: 30 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: AllergenMilk; Garlic; AllergenWheat; AllergenEggs; AllergenFish; AllergenSoy; Onion

Calories: 410 Kcal

Carbohydrates: 39 g

Protein: 13 g

Total Fat: 23 g

Calcium: 150 mg

Sodium: 880 mg

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Ingredients

10 Servings

• Pasta, Ziti Dry 13.5 Oz

• Oil, Vegetable 2 tsp

• Salt, Iodized 2 tsp

• Onion, Yellow Chopped 3/4 Cup

• Garlic, Whole Fresh Minced 1 Tbsp 2 tsp

• Margarine, Solids 1/2 Cup

• Pepper, Black Ground 3/4 tsp

• Cottage Cheese, 2% Fat 2 1/3 Cup

• Sour Cream, Real Bulk 3 Cup

• Sauce, Worcestershire 2 tsp

• Bread Crumbs, Plain 1/2 Cup

25 Servings

• Pasta, Ziti Dry 2 lb 1 Oz

• Oil, Vegetable 2 Tbsp

• Salt, Iodized 2 Tbsp

• Onion, Yellow Chopped 2 Cup

• Garlic, Whole Fresh 1/4 Cup

• Margarine, Solids 1 Cup

• Pepper, Black Ground 2 tsp

• Cottage Cheese, 2% Fat 1 1/2 Qt

• Sour Cream, Real Bulk 1 3/4 Qt

• Sauce, Worcestershire 2 Tbsp

• Bread Crumbs, Plain 1 Cup

50 Servings

• Pasta, Ziti Dry 4 lb 2 Oz

• Oil, Vegetable 1/4 Cup

• Salt, Iodized 1/4 Cup

• Onion, Yellow Chopped 1 Qt

• Garlic, Whole Fresh 1/2 Cup

• Margarine, Solids 2 1/8 Cup

• Pepper, Black Ground 1 Tbsp 1 tsp

• Cottage Cheese, 2% Fat 3 Qt

• Sour Cream, Real Bulk 3 1/2 Qt

• Sauce, Worcestershire 1/4 Cup

• Bread Crumbs, Plain 2 1/8 Cup

100 Servings

• Pasta, Ziti Dry 8 lb 4 Oz

• Oil, Vegetable 1/2 Cup

• Salt, Iodized 1/2 Cup

• Onion, Yellow Chopped 2 Qt

• Garlic, Whole Fresh 1 Cup

• Margarine, Solids 1 1/8 Qt

• Pepper, Black Ground 2 Tbsp 2 tsp

• Cottage Cheese, 2% Fat 1 Gal 3 Cup

• Sour Cream, Real Bulk 1 Gal 5 Cup

• Sauce, Worcestershire 1/2 Cup

• Bread Crumbs, Plain 1 1/8 Qt

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Instructions

1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Cook Pasta in boiling Water with Oil & Salt until tender. Drain & rinse.

2. Saute Onions and Garlic in Margarine until transparent. Remove from heat.

3. Combine Onion mixture, Cottage Cheese, Sour Cream, Worcestershire Sauce, & Pepper. Mix well. Stir in Pasta.

4. Evenly distribute into counter pan(s) & sprinkle with 1/2 cup Bread Crumbs per pan. Bake to *internal temp >145F/62C held for 15 sec. Portion 1 cup per serving.

5. CCP -- Maintain >140F/60C for only 4 hrs.

6. CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

7. CCP -- Reheat: To internal temp of 165F/74C held 15 sec within 1 hr - one time only.

   
   
   Print Recipe here