Spaghetti Babka With Spicy Marinara Sauce

2014-09-07
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This was served at a reception at the 2014 NACUFS conference, portioned on spoons with marinara sauce underneath. It would make about 120 bite-sized portions.

Ingredients

  • 2 lb. Barilla Spaghetti
  • 2 Tbsp. extra-virgin olive oil
  • 2 cups milk
  • 24 eggs
  • 1 cup grated Parmesan cheese
  • as needed salt
  • as needed black pepper
  • 4 cups warm Barilla Spicy Marinara
  • 1 lb. sliced buffalo mozzarella
  • 16 leaves thinly sliced fresh basil

Instructions

Step 1

Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

In a large bowl, whisk together the milk, eggs, Parmesan, and season with salt and peppr. Divide the pasta between two hotel pans and pour the custard over them. Bake at 375 degrees until the pasta begins to brown at the edges. Remove it and keep the pans warm or cover and refrigerate.

Step 3

For each serving, to order: Spoon some warm marinara onto a plate. Top it with a square of babka. Garnish with a slice of mozzarella, some basil, and a sprinkle of pepper.

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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 316
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 205mg
68%
Sodium 649mg
27%
Total Carbohydrate 33g
11%
Dietary Fiber 5g
20%
Sugars 4g
Protein 17g
34%

Vitamin A 11%
Vitamin C 5%
Calcium 19%
Iron 12%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.