Peppy Turkey Rotini

Portion Size: 1 square
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Peppy Turkey Rotini

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Cook pasta in boiling water for about 8 minutes for al dente pasta. Drain and rinse in cool water to stop cooking. Divide pasta evenly in 12"x20"x2½" pans, 2 pans for 50 servings and 4 pans for 100 servings.
  3. In large bowl, stir spaghetti sauce together with tomato paste, spices, and sugar.
  4. Add 1 qt. 2½ c. sauce to each pan of rotini and mix.
  5. Mix 1 lb. 12 oz. turkey crumbles into each pan of rotini and sauce.
  6. Sprinkle 1 lb. 9 oz. mozzarella evenly over each pan.
  7. Top mozzarella with 50 slices of pepperoni-style turkey arranged in 5 rows (width) of 10 slices (length).
  8. Bake for 45 minutes until the internal temperature reaches 165°F. as measured by meat thermometer and cheese is melted and golden.
  9. Let pans set for 10 minutes before cutting. Score pans 5x5 for 25 servings per pan. Hold at 140°F. until service.

INGREDIENT

Whole grain rotini, USDA, dry

50 SERVINGS

MEASURE:
WEIGHT: 3 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 6 lbs.

INGREDIENT

Spaghetti sauce, USDA, #10

50 SERVINGS

MEASURE: 2 qt. 3 1/2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal. 1 qt.
WEIGHT:

INGREDIENT

Tomato paste, USDA, #10

50 SERVINGS

MEASURE: 1 c. 4 oz.
WEIGHT:

100 SERVINGS

MEASURE: 3 c.
WEIGHT:

INGREDIENT

Oregano, leaves, dried

50 SERVINGS

MEASURE: 1/4 c. 1 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1/2 c. 2 tbsp.
WEIGHT:

INGREDIENT

Basil, leaves, dried

50 SERVINGS

MEASURE: 1/4 c. 1 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1/2 c. 2 tbsp.
WEIGHT:

INGREDIENT

Garlic, granulated

50 SERVINGS

MEASURE: 2 1/2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1/4 c. 1 tbsp.
WEIGHT:

INGREDIENT

Onion powder

50 SERVINGS

MEASURE: 2 1/2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1/4 c. 1 tbsp.
WEIGHT:

INGREDIENT

Crushed red pepper flakes

50 SERVINGS

MEASURE: 1 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 tsp.
WEIGHT:

INGREDIENT

Pepper, black

50 SERVINGS

MEASURE: 1 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 tsp.
WEIGHT:

INGREDIENT

Sugar, brown

50 SERVINGS

MEASURE: 1/4 c. 1 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3/4 c.
WEIGHT:

INGREDIENT

Savory Turkey Crumbles FC, #6401-40, thawed

50 SERVINGS

MEASURE:
WEIGHT: 3 lbs. 8 oz.

100 SERVINGS

MEASURE:
WEIGHT: 7 lbs.

INGREDIENT

Cheese, mozzarella, shredded, USDA, LMPS

50 SERVINGS

MEASURE:
WEIGHT: 3 lbs. 2 oz.

100 SERVINGS

MEASURE:
WEIGHT: 6 lbs. 4 oz.

INGREDIENT

Pepperoni Style Seasoned Turkey, 15 slices/oz., #2130-08, thawed

50 SERVINGS

MEASURE: 100 slices
WEIGHT: 6 3/4 oz.

100 SERVINGS

MEASURE: 200 slices
WEIGHT: 13 1/2 oz.
NUTRIENTS PER SERVING
Calories 319 cal
Fat 11.27 g
Saturated Fat 5.4 g
Trans Fat 0 g
Cholesterol 55.26 mg
Sodium 637.72 mg
Carbohydrates 32.04 g
Dietary Fiber 3.31 g
Protein 23.97 g
1 serving provides 2 oz. meat/meat alternate, 1 serving bread grain and ¼ cup "red/orange" vegetable.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Peppy Turkey Rotini

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 square
 
Peppy Turkey Rotini

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Cook pasta in boiling water for about 8 minutes for al dente pasta. Drain and rinse in cool water to stop cooking. Divide pasta evenly in 12"x20"x2½" pans, 2 pans for 50 servings and 4 pans for 100 servings.
  3. In large bowl, stir spaghetti sauce together with tomato paste, spices, and sugar.
  4. Add 1 qt. 2½ c. sauce to each pan of rotini and mix.
  5. Mix 1 lb. 12 oz. turkey crumbles into each pan of rotini and sauce.
  6. Sprinkle 1 lb. 9 oz. mozzarella evenly over each pan.
  7. Top mozzarella with 50 slices of pepperoni-style turkey arranged in 5 rows (width) of 10 slices (length).
  8. Bake for 45 minutes until the internal temperature reaches 165°F. as measured by meat thermometer and cheese is melted and golden.
  9. Let pans set for 10 minutes before cutting. Score pans 5x5 for 25 servings per pan. Hold at 140°F. until service.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Whole grain rotini, USDA, dry 3 lbs. 6 lbs.
Spaghetti sauce, USDA, #10 2 qt. 3 1/2 c. 1 gal. 1 qt.
Tomato paste, USDA, #10 1 c. 4 oz. 3 c.
Oregano, leaves, dried 1/4 c. 1 tbsp. 1/2 c. 2 tbsp.
Basil, leaves, dried 1/4 c. 1 tbsp. 1/2 c. 2 tbsp.
Garlic, granulated 2 1/2 tbsp. 1/4 c. 1 tbsp.
Onion powder 2 1/2 tbsp. 1/4 c. 1 tbsp.
Crushed red pepper flakes 1 tsp. 2 tsp.
Pepper, black 1 tsp. 2 tsp.
Sugar, brown 1/4 c. 1 tbsp. 3/4 c.
Savory Turkey Crumbles FC, #6401-40, thawed 3 lbs. 8 oz. 7 lbs.
Cheese, mozzarella, shredded, USDA, LMPS 3 lbs. 2 oz. 6 lbs. 4 oz.
Pepperoni Style Seasoned Turkey, 15 slices/oz., #2130-08, thawed 100 slices 6 3/4 oz. 200 slices 13 1/2 oz.
 
NUTRIENTS PER SERVING
Calories 319 cal Fat 11.27 g Saturated Fat 5.4 g
Trans Fat 0 g Cholesterol 55.26 mg Sodium 637.72 mg
Carbohydrates 32.04 g Dietary Fiber 3.31 g Protein 23.97 g
 
1 serving provides 2 oz. meat/meat alternate, 1 serving bread grain and ¼ cup "red/orange" vegetable.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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