Menu Ideas
Lentil Penne Baked Ziti (K-12)
Combine the power of plant protein with the deliciousness of baked ziti.
Yield: 100, 1 cup (8 oz) each portionsFEATURED FOOD
INGREDIENTS
-
12 lb + 8 ozLentil Penne, dry
-
4.5 ozGranulated garlic
-
14 lb + 4 ozSpaghetti sauce, meatless (USDA or commercial)
-
6 lb + 4 ozMozzarella cheese, shredded (USDA or commercial)
INSTRUCTIONS
- 1. Using a large pot, boil 12 1/2 gallons of water. Par-cook pasta for 7-9 minutes. Stir frequently. Strain and rinse with cold water immediately. OR: Using 2 - 12” x 20” x 4” steamtable pans, add enough hot water to cover pasta by 1/2-inch or more and stir. Steam uncovered 15-18 minutes (to desired tenderness), strain immediately, rinse with cold water.
- 2. Spread equal portions of pasta into 4 - 12” x 20” x 4” steamtable pans.
- 3. Top each pan of noodles with 3 lbs 9 oz sauce, 2 Tbsp 2 tsp granulated garlic, and 12 1/2 oz cheese. Using a large spatula fold each pan until ingredients are combined.
- 4. Cover remaining cheese and place in the refrigerator for later.
- 5. Cover and bake 350° F for 45 minutes.
- 6. Sprinkle the remaining cheese (12 1/2 oz each pan) over the top of each pan.
- 7. Cook uncovered for 15 more minutes or until center reaches 165° F and cheese begins to brown.
- 8. Serve 8 oz server or 1 cup.
NUTRITIONAL INFORMATION
Serving Size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories 305 | Calories from Fat 0 | |
| % Daily Value* | ||
| Total Fat 5g | 7% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 237mg | 10% | |
| Total Carbohydrate 45g | 15% | |
| Dietary Fiber 4g | 0% | |
| Sugars 3g | ||
| Protein 20g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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