Baked Penne & Chicken Ragu

Recipe by Keith Brunell

3 lbs Barilla Penne Pasta
3 lbs Chicken Ground, 90% Lean or Better
6 oz Carrots, Peeled & Diced ¼”
4 oz Celery, Diced ¼”
8 oz Yellow Onions, Diced ¼”
8 oz Red Peppers, Diced ¼”
3 Tbsp Garlic, roughly chopped
2 Tbsp Kosher Salt
1 tsp Black Pepper
2 tsp Fennel Seed, Crushed
1 Tbsp Oregano, Dried
84 oz San Marzano Tomatoes, crushed
12 oz Heavy Whipping Cream
2 oz Fresh Basil, Rough Chopped
9 oz Mozzarella Cheese, Whole Milk, shredded
1 oz Parmesan Cheese
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging
  1. In a 12 quart Sauce Pan or Brazier, heat the Olive Oil and add the Ground Chicken, ensuring it is broken into small pieces. Then add the Diced Carrots, Diced Celery, Diced Onions and Diced Red Pepper and sweat for another 4-5 minutes.
  2. Add the Chopped Garlic and cook until it is golden brown, season the mixture with Kosher Salt, Black Pepper, Crushed Fennel Seed and Dried Oregano and cook for another minute.
  3. Add the Crushed San Marzano Tomatoes and bring to a very slow simmer and cook for approximately 20 minutes. Add the Heavy Whipping Cream and cook for another 10 minutes until the sauce thickens. Adjust seasoning. Turn off heat.
  4. In a 12 quart Sauce Pan or Brazier, bring the water with Kosher Salt to a boil, cook the Penne n.72 Pasta for 9 – 10 minutes, drain and add to the Chicken Ragu.
  5. Add the Fresh Chopped Basil and toss well and immediately add to 3 each Half Togo Pans.
  6. Top each pan with Grated Mozzarella and Finely Grated Parmesan Cheese. Bake in a 450 degree preheated oven for approximately 3-4 minutes until the cheese is melted and a light golden brown color is achieved.
  7. NOTE: for kids it is not 100% necessary to bake just melt the Mozzarella Cheese by tossing it in and garnished the top with Grated Parmesan Cheese.

 

Chef Notes:   

This is an indulgent vegetable studded, lightly creamed chicken ragu that delivers the flavors of Italian American food. It holds well, travels well, reheats well. The meat can be interchanged with any ground protein. The cream can always be removed, but kids enjoy that touch of richness.