Pasta al Forno Recipe

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Try this yummy Lorena Garcia recipe for Pasta al Forno! 

 

Makes 100 servings.

RECIPE

Pasta al Forno (Serving size: 1/2 cup)

  • 6 lbs whole wheat rotini
  • 2 gallons pomodoro sauce
  • 10.5 lbs mozzarella cheese, light

Topping

  • 2 lbs mozzarella cheese, light
  • 1 and ¼ cup basil, fresh
  1. In a steam kettle, cook pasta 2 minutes less than manufacturer's directions
  2. Drain. Do not rinse.
  3. Add pomodoro sauce.
  4. Bring to a boil then reduce heat and simmer for 5 minutes.
  5. Remove from kettle. Divide mixture into 3 each 4 inch steam table pans (12" x 20" x 4").
  6. Mix 3.5 pounds of cheese in each pan.
  7. Cover with plastic wrap and foil.
  8. Bake: Convection oven: 350° F for 30 minutes / Conventional oven: 375° F for 30-45 minutes
  9. Heat to 165° F or higher for at least 15 seconds. Uncover. Sprinkle a 2/3 pounds of shredded mozzarella cheese and 1/4 cup of chopped fresh basil over the top of each pan. Bake uncovered for 5 minutes. Hold for hot service at 135° F or higher.

Pomodoro Sauce

  • 1 cup olive oil
  • 5 lbs onions, raw
  • 2 lbs leeks, raw
  • 2 lbs scallions, raw
  • ½ cup basil, fresh
  • 3 tablespoons dried oregano
  • 1/8 cup black pepper
  • ¼ cup garlic, chopped jarred
  • 5 lbs raw carrots, diced (Diced product can be used and purchased.)
  • 5 lbs celery, diced (Diced product can be used and purchased.)
  • 2 #10 can low sodium diced tomatoes, with juice
  • 1 quart V-8 juice, low sodium
  • 1 quart low sodium chicken broth
  1. Chop onions, leeks, scallions, basil and garlic. Dice carrots and celery or purchase diced products.
  2. In a steam kettle or tilting skillet add olive oil. Let oil heat up for 1 minute.
  3. Add onions, leeks, scallions, basil and garlic. Cook until onions are clear. (Approximately 10 minutes)
  4. Add carrots and celery. Cook for 10 minutes or until tender.
  5. Add tomatoes, V-8 juice and chicken stock. Bring to a boil then reduce to a simmer and cook for 1 hour.
  6. Heat to 140° or higher
  7. Blend with an immersion blender until smooth.
  8. Cool according to HACCP guidelines.

Nutrition Information

  • Calories: 284
  • Total fat: 8.82g
  • Saturated fat: 4.30g
  • Trans fat: 0g
  • Sodium: 414mg

Serving Instructions

  • Serve Pasta Al Forno in 20 ounce bowl.
  • Use an 8 ounce ladle or #4 scoop to portion pasta al forno.