Servings: 48
Yield: 2 pans 12x20x4 inches
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
Categories: Pasta
5 1/2 quarts canned crushed tomatoes
1 quart tomato puree
3 ounces onion, finely chopped
1 tablespoon dried basil, crumbled
2 teaspoons dried oregano, crumbled
4 ounces fresh parsley, minced
1/2 teaspoon black pepper
1 ounce salt (1 1/2 tbsp)
3 pounds ziti
3 gallons water
3 ounces salt
2 tablespoons vegetable oil (optional)
3 pounds cottage cheese
24 ounces mozzarella cheese, shredded
24 ounces swiss cheese, shredded
4 ounces minced fresh parsley
1 pound provolone cheese, shredded
1. Combine tomatoes and seasonings in steam-jacketed kettle. Cover and simmer about 10 minutes. Turn off heat.
2. Cook pasta according to directions on p. 369. Drain. Cooked yield should be about 6 lb 6 oz.
3. Layer as follows into two 12x20x4-inch pans:
. 2 lb sauce
2. 1 lb 10 oz cooked ziti
3. 12 oz cottage cheese
4. 6 oz mozzarella cheese
5. 6 oz Swiss cheese
Repeat steps 1-5. Smooth 2 lb sauce over top.
4. Sprinkle 2 oz parsley over sauce. Sprinkle 8 oz provolone cheese over parsley. Cover. Bake at 350°F for 20-25 minutes or until 180°F and cheese melts.
Yield: 2 pans 12x20x4 inches
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
Categories: Pasta
5 1/2 quarts canned crushed tomatoes
1 quart tomato puree
3 ounces onion, finely chopped
1 tablespoon dried basil, crumbled
2 teaspoons dried oregano, crumbled
4 ounces fresh parsley, minced
1/2 teaspoon black pepper
1 ounce salt (1 1/2 tbsp)
3 pounds ziti
3 gallons water
3 ounces salt
2 tablespoons vegetable oil (optional)
3 pounds cottage cheese
24 ounces mozzarella cheese, shredded
24 ounces swiss cheese, shredded
4 ounces minced fresh parsley
1 pound provolone cheese, shredded
1. Combine tomatoes and seasonings in steam-jacketed kettle. Cover and simmer about 10 minutes. Turn off heat.
2. Cook pasta according to directions on p. 369. Drain. Cooked yield should be about 6 lb 6 oz.
3. Layer as follows into two 12x20x4-inch pans:
. 2 lb sauce
2. 1 lb 10 oz cooked ziti
3. 12 oz cottage cheese
4. 6 oz mozzarella cheese
5. 6 oz Swiss cheese
Repeat steps 1-5. Smooth 2 lb sauce over top.
4. Sprinkle 2 oz parsley over sauce. Sprinkle 8 oz provolone cheese over parsley. Cover. Bake at 350°F for 20-25 minutes or until 180°F and cheese melts.
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