BAKED HAM AND SPAGHETTI PIE

Ingredients

Ingredient Weight Measure Issue
BACON,PRECOOKED,CHOPPED 5 lbs
SAUCE,MARINARA,PREPARED 16-3/4 lbs 2 gal
TOMATOES,CANNED,DICED,DRAINED 17-5/8 lbs 2 gal
GARLIC POWDER 2-3/8 oz 1/2 cup
SEASONING,ITALIAN 1 oz 1/2 cup
CHEESE,PARMESAN,GRATED 2 lbs 2 qts 1-1/8 cup
HAM,COOKED,DICED 10 lbs
WATER,BOILING 83-5/8 lbs 10 gal
SALT 5-1/8 oz 1/2 cup
SPAGHETTI NOODLES,DRY 10 lbs 2 gal 2-7/8 qts
CHEESE,MOZZARELLA,SHREDDED 1 lbs 1 qts

Method

1 SAUCE: Combine bacon, marinara sauce, tomatoes, garlic, basil, parmesan cheese and ham. Reserve for use in Step 5.
2 Add salt to boiling water.
3 Quickly scatter spaghetti noodles into boiling water in small batches. This prevents noodles from sticking together. Stir while
adding noodles.
4 Cook spaghetti 8 minutes. Stir frequently during cooking time. Drain immediately. Do not rinse.
5 Combine hot pasta with sauce. Mix well.
6 Divide between steam table pans. Cover each pan with foil. Seal tightly.
7 Bake in preheated convection oven at 325 F. with fan on for 40 minutes. CCP: Internal temperature must reach 140 F. or higher
for 15 seconds. Remove from oven and top with mozzeralla cheese.
8 CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
499 cal 48 g 28 g 21 g 58 mg 2231 mg 252 mg

Portion

2 Cups

Yield

100


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