Submitted as part of Barilla’s “For the Love Pasta” promotion from Eagle Mountain Saginaw ISD.
- 2 pounds + 2 1/2 oz Barilla Whole Grain Spaghetti
- 7 pounds Jennie-O spaghetti meat sauce
- 1 1/2 tsp ground black pepper
- 3 tbsp garlic powder, USDA
- 3 tbsp parsley, dried
- 44 whole grain taco shells
Recipe HACCP Process: #2 Same Day Service
Cook spaghetti in steamer until almost done (al dente). Drain.
CCP: Heat to 165° F or higher for at least 15 seconds.
Add bag of meat sauce and seasonings to cooked and drained pasta. Mix thoroughly.
Heat to 165° internal temperature.
Serve in taco shells at time of service. Do not scoop into taco shells prior to time of service.
Use one #8 scoop of spaghetti meat and noodles for each taco. Student should get 2 #8 scoops of spaghetti and 2 taco shells.
If #8 scoop is hard to serve with (won't go into taco shell), you can use a #16 (1/4 cup) scoop x 2 for each taco.
So, this would be 2 #16 scoops of spaghetti and meat sauce per taco, for a total of 4 #16 scoops per child.
Chef Recommended Cuts
- Whole Grain Spaghetti
This information is per serving.
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.