| Ingredient |
Quantity |
Method |
|
|
|
Cover sliced Italian sausage, pepperoni, and meatballs completely and slack separately in refrigerator between 32° and 36°F prior to use. |
|
|
Penne pasta cooked al dente drained
|
36 oz |
|
|
Place cooked pasta in a large mixing bowl. |
|
|
Chicken broth
|
8 oz |
|
|
Marinara sauce prepared
|
32 oz |
|
|
Pour chicken broth and marinara sauce over drained pasta.
To assemble single serving: Add 3 slices of Italian sausage to 3 ounces pasta mixture. Place 4 slices of pepperoni evenly across pasta mixture. Add 2 meatballs to pasta mixture. |
|
|
Black pepper coarse ground
|
1 tsp |
|
|
Kosher salt
|
1 tsp |
|
|
Sprinkle pepper and salt across pasta mixture and then gently stir to combine all meats with pasta and sauce. |
|
|
Mozzarella cheese shredded
|
6 oz |
|
|
Lightly oil 1 oven-proof baking dish. Top evenly with ½ ounce mozzarella cheese. Bake in a 350°F preheated convection oven for 20 to 25 minutes. |
|
|
Parsley fresh finely chopped
|
2 tbsps |
|
|
Sprinkle parsley across baked pasta. |
|
Nutrition Facts
-
Serving Size:
(339g)
- Servings Per Container:
- Amount Per Serving
- Calories
640
Calories from Fat
340
% Daily Value*
-
58%
Total Fat
38g
-
40
%Cholesterol
120
mg
-
84
%Sodium
2010
mg
-
14
%Total Carbohydrate
43
-
Vitamin C
15
%Vitamin A
15
%
Iron
25
%Calcium
20
%
* 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.