Recipes for a Crowd

1 Lightly spray steam jacketed kettle and saute onions.
2 Combine sauteed onions with tomatoes, tomato paste, water, bay leaves, garlic, oregano, basil, thyme, pepper, sugar, and salt; mix
well.
3 Bring to a boil; reduce heat; simmer 1 hour or until thickened, stirring occasionally. Remove bay leaves. CCP: Hold at 140 F. or
higher for use in Step 8.
4 Drain spinach. Press out excess water. Set aside for use in Step 7.
5 Add nutmeg to eggs; blend well.
6 Combine eggs with cheese; mix well.
7 Stir spinach into egg-cheese mixture. Mix lightly but thoroughly; place in shallow steam table pans.
8 PANNING INSTRUCTIONS: Arrange in layers in each pan. During panning, remove small amounts of filling from refrigeration
at a time. Ensure entire panning procedure does not exceed 3 hours total time between temperatures of 40 F. to 140 F. Progressive
preparation and immediate baking of the product will ensure food safety. Layer: 1. 2 cups sauce 2. Noodles, flat and in rows 3.
5-1/2 cups chilled spinach-cheese filling 4. 1 quart sauce 5. Noodles, flat and in rows 6. 5-1/2 cups chilled spinach-cheese filling 7.
Noodles, flat and in rows 8. 1-1/2 quarts sauce Sprinkle with parmesan cheese.
9 Cover. Using a convection oven, bake 1-1/4 hours at 300 F. Remove cover; bake 10 to 15 minutes. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds.
10 Cut 5 by 4. CCP: Hold for service at 140 F. or higher.