Pizza Pasta Casserole

Name: Pizza Pasta Casserole
Cuisine: European, American, Italian, Mediterranean
Ingredients: 5 lb Beef, Ground; 1 each Onion, Yellow Fresh; 3 qt Sauce, Spaghetti; 1 lb Pasta, Cavatappi, Dry; 4 cup Cheese, Mozzarella, Shredded; 8 oz Pepperoni, Sliced, Fzn

13 steps

A savory pizza- like casserole with spiral shaped noodles, ground beef, pepperoni, onion, and red sauce topped with melted cheese.

Updated at: Wed, 13 Nov 2024 20:18:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories622.9 kcal (31%)

Total Fat44.9 g (64%)

Carbs29.7 g (11%)

Sugars6 g (7%)

Protein22.4 g (45%)

Sodium1105.1 mg (55%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

28 servings

5 lbBeef

3 qtsauce

1 lbPasta

4 cupCheese

8 ozPepperoni

Instructions

Step 1

Preheat oven to 350 degrees F. -- Convection oven to 300 degrees F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per Facility HACCP guidelines.

Step 3

CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to prep vegetables.

Step 4

1. In a large skillet, cook beef and onion until meat is no longer pink; drain.

Step 5

2. Meanwhile cook pasta in boiling water. Drain.

Step 6

3. Transfer cooked ground beef and onion to a steam table pan coated with non-stick spray and stir in pasta and spaghetti sauce until blended.

Step 7

4. Evenly distribute pepperoni slices on top.

Step 8

5. Sprinkle cheese on top of the pepperoni.

Step 9

6. Baked covered for 20 minutes and then uncovered for and additional 5-10. Total cooking time = 25 - 30 minutes or until heated to a final temperature of 165*F.

Step 10

CCP--Final Cooking Temperature must reach >165* F. for at least 15 seconds.

Step 11

CCP: Maintain 135*F or above.

Step 12

CCP—Cool—Product must reach 70*F or less within 2 hours and 41*F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, Label & Date.

Step 13

CCP--Reheat (one time only) to >165* F. for at least 15 seconds within 2 hrs.