Spaghetti Pizza
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina,dry (Includes foods for USDA's Food Distribution Program) spaghetti 2/3 c., 2 5/8 tsp. ‎
- Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 2 tsp.
- Egg, whole, raw, fresh large 1 5/8 ‎
- Parmesan cheese topping, fat free ‎ 1 tbsp.
- Cheese, mozzarella, nonfat ‎ 2 oz.
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 1 tbsp., 7/8 tsp. ‎
- Furmanos; 1/15OZ Spaghetti Sauce - Low Sodium ‎ 2/3 c., 2 5/8 tsp. ‎
- Beef, ground, 90% lean meat / 10% fat, raw ‎ 3 oz.
- Spices, Italian Seasoning, 28oz, 1.75#, Monarch 207250 ‎ 5/8 tsp.
- Spices, pepper, black ground < 1/8 tsp.
- Spices, garlic powder ‎ 3/8 tsp.
INSTRUCTIONS
- In a large pan brown meat and set aside.
- Cook pasta until almost tender. Drain and rinse slightly to cool then add milk, eggs,parmesan, and mozzarella cheese.
- Place pasta on a sprayed full sheet. Bake at 350 degrees F for 15 minutes to par bake.
- Add tomato paste to sauce and add seasonings: Italian seasoning, black pepper, and garlic.Spread sauce evenly onto the pan over spaghetti all the way to the edge. Add light amount ofthe cheese, then meat, and then the rest of the cheese.
- Bake for 10-12 minutes until slightly brown at 350 degrees F. Allow to set and then cut.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry(Includes foods for USDA's Food Distribution Program) spaghetti 1 pt., 1 c. ‎
- Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 2 tbsp., 2 tsp. ‎
- Egg, whole, raw, fresh large 6 1/2 ‎
- Parmesan cheese topping, fat free ‎ 1/4 c.
- Cheese, mozzarella, nonfat ‎ 8 oz.
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 1/3 c.
- Furmanos; 1/15OZ Spaghetti Sauce - Low Sodium ‎ 1 pt., 1 c. ‎
- Beef, ground, 90% lean meat / 10% fat, raw ‎ 12 oz.
- Spices, Italian Seasoning, 28oz, 1.75#, Monarch 207250 ‎ 2 1/4 tsp.
- Spices, pepper, black ground 1/4 tsp.
- Spices, garlic powder ‎ 1 1/2 tsp.
INSTRUCTIONS
- In a large pan brown meat and set aside.
- Cook pasta until almost tender. Drain and rinse slightly to cool then add milk, eggs,parmesan, and mozzarella cheese.
- Place pasta on a sprayed full sheet. Bake at 350 degrees F for 15 minutes to par bake.
- Add tomato paste to sauce and add seasonings: Italian seasoning, black pepper, and garlic.Spread sauce evenly onto the pan over spaghetti all the way to the edge. Add light amount ofthe cheese, then meat, and then the rest of the cheese.
- Bake for 10-12 minutes until slightly brown at 350 degrees F. Allow to set and then cut.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry(Includes foods for USDA's Food Distribution Program) spaghetti 3 qt.
- Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 1/2 c., 2 tbsp., 1 3/4 tsp. ‎
- Egg, whole, raw, fresh large 26 ‎
- Parmesan cheese topping, fat free ‎ 1 c.
- Cheese, mozzarella, nonfat ‎ 2 lbs.
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 1 1/3 c.
- Furmanos; 1/15OZ Spaghetti Sauce - Low Sodium ‎ 3 qt.
- Hillshire Farm Beef Crumbles, 2.4 oz. ‎ 1 lbs., 12 oz. ‎
- Spices, Italian Seasoning, 28oz, 1.75#, Monarch 207250 ‎ 3 tbsp.
- Spices, pepper, black ground 1 tsp.
- Spices, garlic powder ‎ 2 tbsp.
INSTRUCTIONS
- Cook pasta until almost tender. Drain and rinse slightly to cool then add milk, eggs,parmesan, and mozzarella cheese.
- Place pasta on a sprayed full sheet. Bake at 350 degrees F for 15 minutes to par bake.
- Add tomato paste to sauce and add seasonings: Italian seasoning, black pepper, and garlic.Spread sauce evenly onto the pan over spaghetti all the way to the edge. Add light amount ofthe cheese, then meat, and then the rest of the cheese.
- Bake for 10-12 minutes until slightly brown at 350 degrees F. Allow to set and then cut.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry(Includes foods for USDA's Food Distribution Program) spaghetti 1 gal., 2 qt. ‎
- Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 1 1/4 c., 1 tbsp., 3/8 tsp. ‎
- Egg, whole, raw, fresh large 52 ‎
- Parmesan cheese topping, fat free ‎ 1 pt.
- Cheese, mozzarella, nonfat ‎ 4 lbs.
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 1 pt., 2/3 c. ‎
- Furmanos; 1/15OZ Spaghetti Sauce - Low Sodium ‎ 1 gal., 2 qt. ‎
- Hillshire Farm Beef Crumbles, 2.4 oz. ‎ 3 lbs., 8 oz. ‎
- Spices, Italian Seasoning, 28oz, 1.75#, Monarch 207250 ‎ 1/3 c., 2 tsp. ‎
- Spices, pepper, black ground 2 tsp.
- Spices, garlic powder ‎ 1/4 c.
INSTRUCTIONS
- Cook pasta until almost tender. Drain and rinse slightly to cool then add milk, eggs,parmesan, and mozzarella cheese.
- Place pasta on a sprayed full sheet. Bake at 350 degrees F for 15 minutes to par bake.
- Add tomato paste to sauce and add seasonings: Italian seasoning, black pepper, and garlic.Spread sauce evenly onto the pan over spaghetti all the way to the edge. Add light amount ofthe cheese, then meat, and then the rest of the cheese.
- Bake for 10-12 minutes until slightly brown at 350 degrees F. Allow to set and then cut.