Penne Italian Sausage Bake

Name: Penne Italian Sausage Bake
Cuisine: European, Italian, Mediterranean
Ingredients: 2 gal Water; 2 lb Pasta, Penne, Dry; 2 each Pepper, Green Bell, Fresh; 1 cup Onion, Yellow Fresh; 2 Tbsp Oil, Vegetable; 5 lb Sausage, Italian, Bulk Fzn; 0.5 No. 10 can Sauce, Spaghetti; 1 lb Cheese, Mozzarella, Shredded; 0.5 cup Cheese, Parmesan, Grated

22 steps

Updated at: Tue, 23 Apr 2024 17:03:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories300.7 kcal (15%)

Total Fat19.7 g (28%)

Carbs17.1 g (7%)

Sugars1 g (1%)

Protein12.8 g (26%)

Sodium497.3 mg (25%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

44 servings

2 galWater

2 lbpasta penne

1 cupOnion

2 TbspOil Vegetable

5 lbSausage

Italian, Bulk Fzn

0.5can Sauce Spaghetti

No. 10

1 lbCheese Mozzarella

Shredded

½ cupCheese Parmesan

Grated

Instructions

Step 1

Preheat oven to 350°F. -- Convection oven to 300°F.

Step 2

CCP: Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

CCP: Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to prep vegetables.

Step 4

CCP: Check condition of all cans prior to opening. Do not use if product is questionable.

Step 5

To prepare pasta:

Step 6

1. Bring water to a rolling boil in large stockpot or saucepan or steam jacketed kettle; add pasta.

Step 7

2. Return to a boil. Cook uncovered 8-10 minutes or until tender and desired end temperature is reached, stirring occasionally to prevent sticking. Drain pasta well.

Step 8

CCP: Final internal cooking temperature 135°F.

Step 9

CCP: Maintain holding 135°F or above.

Step 10

To prepare sauce:

Step 11

3. In a large skillet, sauté green pepper and onion in oil 6-7 minutes; add sausage and cook until desired internal temperature is reached. Drain well.

Step 12

CCP: Final internal cooking temperature 155°F or above for 17 seconds.

Step 13

CCP: Maintain holding 135°F or above.

Step 14

4. Spray steam table pan with nonstick cooking spray.

Step 15

5. In large bowl, combine cooked pasta, sausage mixture and spaghetti sauce until well blended.

Step 16

6. Transfer pasta mixture in steam table pan; cover and bake 20-22 minutes or until desired internal temperature is reached.

Step 17

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 18

7. Remove from oven, remove cover and sprinkle mozzarella and parmesan cheeses evenly on top. Bake, uncovered, for an additional 5-10 minutes or until cheese is melted.

Step 19

CCP: Maintain holding 135°F or above.

Step 20

Portion #8 dip X2 per portion

Step 21

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label, and date.

Step 22

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.