By : | 0 Comments | On : April 19, 2018 | Category : K-12

#BarillaPastaDayGiveaway is rocking, with more creative, smart and fun examples of Barilla Whole Grain pasta dishes coming in from all over the country. As a reminder, each month for a whole year we’re randomly drawing the name of a winner who will receive $500 for their school! February’s winner was Patty Wall and Holland High School in Michigan, and March’s winner was Juliana Elandary and Lovejoy High School in Texas! Congratulations!

Juliana and the team at Lovejoy have really been making #schoolmealsthatrock lately.  They shared two delicious NSLP pasta recipes with us that we just have to share with you:

The first is an always-popular pasta salad shaker; theirs is bright, fresh and colorful, with bowtie pasta, chicken fajita meat, pesto, grape tomatoes and fresh spinach.

For 15 servings (1 cup each), the ingredients are 1 lb dry bowtie pasta, 24 oz grilled chicken fajita meat, 2 cups fresh grape tomatoes, 2 cups fresh chopped spinach, and 1/2 cup pesto.

Preparation Instructions: Combine the cooked chilled pasta, grilled chicken fajita meat, and pesto sauce – stir until well combined. Store in refrigerator until chilled. Then add the cherry tomatoes and fresh chopped spinach – toss until ingredients are mixed together.

The second recipe is “Enchilada Mac and Cheese,” with Barilla rigatoni pasta, enchilada sauce, taco meat and shredded cheddar cheese. How good does that look! (Note: Lovejoy does have a waiver for their schools, so they use semolina pasta, not whole grain.) Here’s how they make it:

For 40 servings (1 cup each), the ingredients are 4.5 lb dry rigatoni pasta, 10 lb can enchilada sauce, 3 lb shredded cheddar cheese, 5 lb chicken taco meat, 1 tsp kosher salt, 1 tsp pepper, 1 tsp onion powder, and 1 tsp garlic powder.

Preparation Instructions: 1. Cook pasta. 2. Cook chicken taco meat. 3. In a large pan, combine enchilada sauce, salt, pepper, onion powder, and garlic powder. Mix in the drained taco meat, cooked pasta, and 2 lb shredded cheddar cheese. Stir until well combined. 4. Sprinkle the remaining 1 lb shredded cheddar cheese on top. 5. Cover with foil and place in warmer until lunch service. Cheese on top will melt in warmer. 6. Serve 1 heaping cup of enchilada mac & cheese per student.

We can’t wait to see what the next two months bring! Be sure to enter today at barillafs.com/K12Giveaway and start sharing your photos – there’s only two more opportunities for a monthly winner and the chance to be entered to win the Grand Prize. Don’t forget to include #BarillaPastaDayGiveaway.

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