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Turkey Spaghetti

Turkey Spaghetti
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Whole grain spaghetti noodles, dry, USDA 4 lbs. 12 oz.
Turkey Spaghetti Meat Sauce FC, #2853-28, thawed 15 lbs. 6 oz.
Tomatoes, diced, canned, drained, USDA 3 c.
Oregano, dried leaves 1/2 c.
Red chili flakes, dried 1/4 c.

1 serving provides 2 oz. meat/meat alternate, 1 serving bread grain and ¼ cup of vegetables.

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

Nutrients Per Serving
Calories280 cal
Total Fat4.6 g
Saturated Fat1.11 g
Trans Fat0 g
Cholesterol 55 mg
Sodium403.78 mg
Total Carbohydrates39.33 g
Dietary Fiber4.23 g
Total Sugars*
Protein23.31 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 cup

  1. Preheat oven to 350°F.
  2. Boil 10 gallons of water. Add noodles. Stir slowly until water boils again. Cook 8-10 minutes for al dente noodles.
  3. Heat sauce to 165°F.
  4. Add tomatoes to turkey mixture. Heat in oven for approximately 30 minutes or until mixture reaches internal temperature of 165°F. as measured by meat thermometer.
  5. Add spices to sauce. Heat sauce to simmer and cook for 30-45 minutes to allow spices to absorb.
  6. Hold sauce and noodles at 140°F. until serving. Use 4 oz. ladle or spoodle to portion ½ cup sauce on top of ½ cup spaghetti noodles. If sauce and noodles are mixed together, portion 1 cup as serving.