This family favorite has been updated with a lighter sauce that retains its creamy texture. The traditional peas and mushrooms compliment the hearty pasta goodness.
HACCP Process #2 Same Day Service
Each serving of this recipe provides 2 oz. eq. whole grains, 2 oz. eq. meat/meat alternative, 1/8 cup other vegetable and 1/8 cup starchy vegetable.
12 pounds 8 ounces Barilla Whole Grain Penne
10 pounds USDA turkey roast, material #100125
6 pounds 4 ounces USDA IQF mushrooms, diced, frozen, material #110421
5 pounds 4 ounces sweet peas, frozen, IQF
6 pounds 4 ounces USDA lite mozzarella cheese, material #100034
10 pounds sour cream, reduced fat
3 - 50 ounce cans healthier cream of mushroom soup
1 gallon 1 quart chicken stock, R/S
1/2 cup ground black pepper
1 quart 1 cup bread crumbs, plain
1 1/2 cup parmesan cheese, grated
1 ounce butter flavored Pan Spray
Pre-Prep: Clean and sanitize prep area .
Pre-Prep:
- Pull Cooked turkey ( 6.5 #) from freezer.
- Wash hands thoroughly.
- Place turkey in waterproof container, cover and date stamp.
- Place turkey on lowest shelf in the cooler to thaw overnight.
- Wash hands thoroughly.
CCP: Hold below 41°F
Prep: Pull pasta from dry storage. Wash hands thoroughly.
Cook – Boiling method:
- Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
- Add pasta to boiling water, return to a boil as quickly as possible.
- Cook pasta for 4 minutes.
- Drain pasta as quickly as possible.
- Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.
Hold: Place drained, cooled pasta in sealed containers, date stamp and place in walk-in, store for service below 40°F.
CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.
Pre-Prep:
- Clean and sanitize prep area.
- Pull cream of mushroom soup, seasonings and chicken stock from dry storage and place at workstation.
- Wipe off lids.
- Open soup cans and discard lids carefully.
- Wash hands thoroughly.
- In a large bowl or in a mixer with a paddle, empty the soup and add the seasonings and chicken stock.
- Mix well to incorporate the seasoning and soups.
Prep:
- Pull bread crumbs, seasonings and Parmesan cheese from storage.
- Wipe off lids as necessary.
- Wash hands thoroughly and cover with gloves.
- Mix bread crumbs, seasoning and cheese well.
- Cover and set aside until needed.
Prep:
- Pull 4 full steam table pans and spray well.
- Add 1 pound 9 ounces cooked diced turkey into each pan.
- Fold 1 pound 9 ounces IQF diced mushrooms into each pan.
- Fold 1 pound 5 ounces IQF sweet peas into each pan.
- Fold 1 pound 9 ounces of shredded mozzarella into each pan.
- Fold 2 pounds 8 ounces of sour cream into each pan.
- Fold 1 gallon plus 2 quarts plus 1 cup of whole grain penne into each pan.
- Top each with 2 quarts of mushroom sauce.
- Pat down to coat all the pasta.
- Sprinkle 1 1/4 cup seasoned bread crumbs on top of each pan.
- Spray bread crumbs with butter flavored spray to assist in browning.
Cook: Bake in preheated convection oven at 350°F for 35 – 40 minutes. Heat until an internal temperature of 165°F is reached.
CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.
SOP: Batch cook as necessary to insure best end product and nutritional.
Hold: Place in warming cart and hold above 135°F
CCP: Hold above 135°F
Serve: Using 1 – 12 ounce spoodle
Each serving is 14 ounces or 396 grams.
CCP: Hold above 135°F
