Cook Time: 45 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; AllergenSoy; Onion; Tomato

Calories: 210 Kcal

Carbohydrates: 28 g

Protein: 13 g

Total Fat: 6 g

Calcium: 250 mg

Sodium: 500 mg

Ingredients

10 Servings

• Pasta, Ziti Dry 8 Oz

• Tomato, Diced Cnd Crushed 3 1/4 Cup

• Tomato Puree, Cnd 3/4 Cup

• Garlic, Powder 1/2 tsp

• Salt, Iodized 1/4 tsp

• Oregano, Dry 1/2 tsp

• Basil, Dried Leaves 1/2 tsp

• Pepper, Black Ground 1/8 tsp

• Onion, Yellow Diced Tbsp 2 tsp

• Cottage Cheese, 2% Fat 9.5 Oz

• Cheese, Mozzarella Shredded 7 Oz

• Cheese Parmesan Grated 1 Tbsp 2 tsp

• Bread Crumbs, Plain 3 Tbsp 1 tsp

• Margarine, Solids 2 tsp

25 Servings

• Pasta, Ziti Dry 1 lb 4 Oz

• Tomato, Diced Cnd Crushed 2 Qt

• Tomato Puree, Cnd 2 Cup

• Garlic, Powder 1 1/2 tsp

• Salt, Iodized 1/2 tsp

• Oregano, Dry 1 1/2 tsp

• Basil, Dried Leaves 1 tsp

• Pepper, Black Ground 1/4 tsp

• Onion, Yellow Diced Tbsp 1/4 Cup

• Cottage Cheese, 2% Fat 1 lb 8 Oz

• Cheese, Mozzarella Shredded 1 lb 2 Oz

• Cheese Parmesan Grated 1/4 Cup

• Bread Crumbs, Plain 1/2 Cup

• Margarine, Solids 2 Tbsp

50 Servings

• Pasta, Ziti Dry 2 lb 8 Oz

• Tomato, Diced Cnd Crushed 1 Gal

• Tomato Puree, Cnd 1 Qt

• Garlic, Powder 1 Tbsp

• Salt, Iodized 1 tsp

• Oregano, Dry 1 Tbsp

• Basil, Dried Leaves 2 tsp

• Pepper, Black Ground 1/2 tsp

• Onion, Yellow Diced Tbsp 1/2 Cup

• Cottage Cheese, 2% Fat 3 lb

• Cheese, Mozzarella Shredded 2 lb 4 Oz

• Cheese Parmesan Grated 1/2 Cup

• Bread Crumbs, Plain 1 Cup

• Margarine, Solids 1/4 Cup

100 Servings

• Pasta, Ziti Dry 5 lb

• Tomato, Diced Cnd Crushed 2 Gal

• Tomato Puree, Cnd 2 Qt

• Garlic, Powder 2 Tbsp

• Salt, Iodized 2 tsp

• Oregano, Dry 2 Tbsp

• Basil, Dried Leaves 1 Tbsp 1 tsp

• Pepper, Black Ground 1 tsp

• Onion, Yellow Diced Tbsp 1 Cup

• Cottage Cheese, 2% Fat 6 lb

• Cheese, Mozzarella Shredded 4 lb 8 Oz

• Cheese Parmesan Grated 1 Cup

• Bread Crumbs, Plain 2 Cup

• Margarine, Solids 1/2 Cup

Instructions

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

2. Cook pasta per package instructions. Drain and rinse.

3. Combine tomatoes, onion and seasonings in steam-jacket kettle in large pot. Cover and simmer about 15 min.

4. Add cottage cheese and mozzarella cheese to tomato sauce. Mix well.

5. Fold cooked pasta into tomato mixture. Grease pans and portion pasta cheese mixture into each pan. Chill until ready to bake.

6. Topping: Combine parmesan, bread crumbs and melted margarine. Sprinkle over pasta casserole. Bake 20-30 min.

7. Casseroles & Reheated Leftovers: Cook to internal temp of 165F/74C held for 15 sec.

8. 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.

9. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

10. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

    
    
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