| Ingredient |
Quantity |
Method |
|
|
|
Cover tightly and slack in cooler between 32° and 36°F prior to use. |
|
|
Olive oil
|
1/2 cup |
|
|
Tricolor bell pepper fresh julienne
|
2-1/4 lbs |
|
|
Mushrooms fresh sliced
|
2-1/4 lbs |
|
|
Onions fresh julienne
|
12 oz |
|
|
Working in several smaller batches, combine in large heavy pan or rondeau; sauté over medium-high heat for 5 to 8 minutes or until tender yet crisp. |
|
|
Garlic fresh minced
|
3 tbsps |
|
|
Italian parsley fresh minced
|
3 tbsps |
|
|
Kosher salt
|
1 tsp |
|
|
Black pepper coarse ground
|
1 tsp |
|
|
Add to skillet along with thawed sausage; heat over medium-high heat for 2 minutes, stirring often. |
|
|
Chunky marinara sauce prepared
|
6 qts |
|
|
Add to pan and stir until blended. Simmer over medium-low heat for 10 to 15 minutes, or until sausage reaches internal temperature of 140°F for 15 seconds. Keep warm above 140°F. |
|
|
Rigatoni pasta cooked al dente drained warm
|
9 lbs |
|
|
Mozzarella cheese shredded
|
1-1/2 lbs |
|
|
Parmesan cheese grated
|
6 oz |
|
|
To assemble each family-size serving: Portion 12 ounces pasta in microwaveable container; top with 2½ cups sausage and pepper mixture. Sprinkle 2 ounces mozzarella cheese over top; garnish with 1 tablespoon Parmesan cheese.
Heat in microwave for 1 to 2 minutes or until cheese melts.
Serve with cheese-stuffed breadsticks if desired (see Cheese-Stuffed Breadsticks recipe). |
|
|
|
Place in oiled containers. Cover tightly and slack overnight in cooler between 32° and 36°F prior to use.
Allow dough to reach room temperature (65° to 70°F). Form each ball into a 20-inch x 10-inch rectangle shape. Place on sheet pan lined with baking paper. |
|
|
String cheese sticks 4 One-Half inch
|
36 |
|
|
Butter melted
|
as needed |
|
|
Parmesan cheese grated
|
as needed |
|
|
Parsley fresh fine chopped
|
as needed |
|
|
Cut each cheese stick in half; arrange evenly on lower half of dough lengthwise. Lightly brush lower edge of dough with butter. Fold top half of dough over cheese; crimp edges to seal tight and trim edges if needed. With edge of metal spatula, press a seal between each breadstick. Let rest for 10 minutes.
Bake in preheated conventional oven at 450°F for 10 minutes or until light golden.
Brush each breadstick lightly with butter; sprinkle lightly with Parmesan cheese and parsley. Keep warm. |
|
Nutrition Facts
-
Serving Size:
(405g)
- Servings Per Container:
- Amount Per Serving
- Calories
640
Calories from Fat
260
% Daily Value*
-
45%
Total Fat
29g
-
20
%Cholesterol
60
mg
-
55
%Sodium
1320
mg
-
23
%Total Carbohydrate
68
-
Vitamin C
60
%Vitamin A
30
%
Iron
25
%Calcium
35
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.