North Dakota Adult Nutrition

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Cheesy Ziti Bake

Brooke Wojdynski

Cook Time: 30 Min.

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

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

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

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.



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