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  • Baked Penne Pasta

    2 votes
    Baked Penne Pasta
    Servings: 100
    by DCMH
    562 recipes
    		 >

    Ingredients

    • 8 lbs penne, cooked
    • 10 lbs skim ricotta cheese
    • 10 lbs part skim mozzarella cheese, grated
    • 1 lb Parmesan cheese, grated
    • 4 qts white sauce
    • 6 Tbs garlic, chopped
    • 1/2 qt onions
    • 2 Tbsp sage
    • 1/4 cup thyme
    • 2 Tbsp black pepper
    • 1/4 cup parsley, fresh chopped
    • 1/4 cup basil
    • 2 Tbsp oregano
    • 1 qt tomato sauce, canned (1)
    • 1 # 10 can diced tomatoes, drained
    • 3 lbs frozen chopped spinach, drained
    • 3 qts tomato sauce (2)
    • 1/2 lb parmesan cheese

    Directions

    1. Sweat onion in a sprayed pan. When translucent, add garlic and cook.
    2. Add dried herbs to this mix and cool.
    3. Combine cheeses, white sauce, tomatoes, tomato sauce (1), spinach, fresh herbs, and pasta.
    4. Portion into 2" half hotel pans (3/4 gallon per pan).
    5. Cover with tomato sauce (2).
    6. Sprinkle with parmesan.
    7. Bake in 350 F (175 C) conventional oven for 30-40 minutes or until an internal temperature of 160 degrees F is reached.
    8. Cut each pan into 12 portions.
    9. To reheat for service, bring to an internal temperature of 150-160 F (65-70 C).

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    Reviews

    • Dawn Schweiker
      Dawn Schweiker
      This dish was a huge hit.

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