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Peppy Turkey Rotini

Peppy Turkey Rotini
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Whole grain rotini, USDA, dry 3 lbs.
Spaghetti sauce, USDA, #10 2 qt. 3 1/2 c.
Tomato paste, USDA, #10 1 c. 4 oz.
Oregano, leaves, dried 1/4 c. 1 tbsp.
Basil, leaves, dried 1/4 c. 1 tbsp.
Garlic, granulated 2 1/2 tbsp.
Onion powder 2 1/2 tbsp.
Crushed red pepper flakes 1 tsp.
Pepper, black 1 tsp.
Sugar, brown 1/4 c. 1 tbsp.
JENNIE-O® Savory Turkey Crumbles Fully Cooked, #08996, thawed 3 lbs. 8 oz.
Cheese, mozzarella, shredded, USDA, LMPS 3 lbs. 2 oz.
JENNIE-O® Pepperoni Style Seasoned Turkey, 15 slices/oz., #213008, thawed 100 slices 6 3/4 oz.

1 serving provides 2 oz. meat/meat alternate, 1 serving bread grain and ¼ cup "red/orange" vegetable.

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories319 cal
Total Fat11.27 g
Saturated Fat5.4 g
Trans Fat0 g
Cholesterol 55.26 mg
Sodium637.72 mg
Total Carbohydrates32.04 g
Dietary Fiber3.31 g
Total Sugars*
Protein23.97 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 square

  1. Preheat oven to 350°F.
  2. Cook pasta in boiling water for about 8 minutes for al dente pasta. Drain and rinse in cool water to stop cooking. Divide pasta evenly in 12"x20"x2½" pans, 2 pans for 50 servings and 4 pans for 100 servings.
  3. In large bowl, stir spaghetti sauce together with tomato paste, spices, and sugar.
  4. Add 1 qt. 2½ c. sauce to each pan of rotini and mix.
  5. Mix 1 lb. 12 oz. turkey crumbles into each pan of rotini and sauce.
  6. Sprinkle 1 lb. 9 oz. mozzarella evenly over each pan.
  7. Top mozzarella with 50 slices of pepperoni-style turkey arranged in 5 rows (width) of 10 slices (length).
  8. Bake for 45 minutes until the internal temperature reaches 165°F. as measured by meat thermometer and cheese is melted and golden.
  9. Let pans set for 10 minutes before cutting. Score pans 5x5 for 25 servings per pan. Hold at 140°F. until service.