Beef Stroganoff with Rotini

  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Try this creamy beef sauce with our Barilla® Whole Grain Rotini to create a speed scratch comfort food.

HACCP Process #2 Same Day Service


  • 12 Pounds 8 Ounces Barilla® Whole Grain Rotini
  • 14 Pounds 6 Ounces USDA Beef Crumble, Material #100134
  • 6 Pounds 4 Ounces USDA IQF Mushrooms, Diced, Frozen, Material #110421
  • 8 Pounds 8 Ounces IQF Onions, Frozen; Chopped
  • 10 Pounds Sour Cream, RF
  • 2 Quarts Skim Milk
  • 3 - 50 oz. Healthier Cream of Mushroom Soup
  • 3/4 Cup Garlic Powder
  • 3/4 Cup Onion Powder
  • 1/2 Cup Ground Black Pepper
  • 1 Ounce Pan Spray


Step 1

Prior To Day of Service:

Pre-Prep: Pull beef from freezer.
Place beef crumbles, in pouches, on a sheet pan in a single layer and date stamp.
Place meat in cooler on bottom shelf.
Wash hands thoroughly.

CCP: Hold below 41°F

Step 2

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Pull 4 deep full steam table pans and place at workstation.
Pull whole grain rotini, mushroom soup, onion powder, garlic powder and white pepper and place at workstation.
Pull mushrooms and onions from freezer and place at workstation.
Pull beef crumbles, milk and sour cream from cooler and place at workstation.

CCP: Prepare foods at room temperature in two hours or less

Step 3

Prep: Wipe off lids of soup, open and carefully discard lids.
Wash hands thoroughly.
Lightly spray steam table pans.
Mix garlic powder, onion powder and white pepper together.
In large bowl, whisk together sour cream, condensed mushroom soup and milk.
Place 3 lb. 9.5 oz. of crumbles into each full steam table pan.
Add ½ cup mixed seasoning to each pan.
Fold to mix.
Add 1 lb. 9 oz. of diced mushrooms to each pan.
Add 2 lb. 2 oz. of diced onions to each pan.
Fold all together.
Add 5 lb. 13.5 oz. of soup mix to each pan.
Fold all together.
Add 3 lb. 2 oz. dry rotini to each pan.
Fold all together.
Pat down mixture to insure all pasta is mixed and submerged.
Cover tightly.

Step 4

Cook: Bake in preheated convection of at 350°F for 1 hour 30 minutes or until an internal temperature of 165°F is reached.

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds

Step 5

Hold: Place in warming cart and hold above 135°F

CCP: Hold above 135°F

SOP: Batch cook as necessary to insure best end product and nutritional.

Step 6

Serve: 1½ cup of rotini with meaty mushroom sauce using a 12 oz. spoodle.
Each serving is 10 Ounces or 284 Grams.

CCP: Hold above 135°F

Each serving of this recipe provides 2 oz. eq. whole grains, 2 oz. eq. meat/meat alternative and 1/4 cup other vegetable.

Chef Recommended Cuts
  • Whole Grain Penne
  • Whole Grain Rotini
  • Whole Grain Spaghetti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 10 oz. (284 g)
Servings Per Container 1

Amount Per Serving
Calories 405
Calories from Fat 126
% Daily Value*
Total Fat 14g
Saturated Fat 6.7g
Trans Fat 0g
Cholesterol 54mg
Sodium 376mg
Total Carbohydrate 54g
Dietary Fiber 9g
Sugars 2g
Protein 21g

Vitamin A 55%
Vitamin C 2%
Calcium 42%
Iron 23%
Allergy Information: Wheat, Milk, Soy
*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.