Penne and Meat Sauce

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

Traditional comfort food with Barilla® Whole Grain Penne speed scratch simple and healthy.

HACCP Process #2 Same Day Service


  • 12 Pounds 8 Ounces Barilla® Whole Grain Penne
  • 11 Pounds USDA Ground Beef Crumbles, Material #100134
  • 1 Cup Italian Seasoning, Salt Free
  • 4 - #10 Cans Nutritionally Enhanced Marinara Sauce
  • 1 Ounce Pan Spray


Step 1

Prior To Day of Service: Pre-Prep: Clean and sanitize prep area.
Prep: Pull beef crumbles from freezer.
Place beef crumbles on sheet pans, single layer unopened. Date stamp each tray.
Place beef crumbles in cooler on bottom shelf to thaw overnight.
Wash hands thoroughly.

CCP: Hold below 41°F

Step 2

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Pull pasta, marinara and Italian seasoning from dry storage.
Pull beef crumbles from cooler.
Pull 4 steamtable pans and spray with pan release.
Wipe off marinara lids, open and discard lids carefully.
Wash hands thoroughly.
Prep: Add 3 lb. 12 oz. (44 oz.) of beef crumbles to each pan.
Mix in 1/4 cup of Italian Seasoning per pan.
Add one can of marinara to each pan.
Cover tightly.

Step 3

Cook: Bake the meaty marinara in the preheated 350°F convection oven for 35 minutes or until it reaches 165°F .

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

Step 4

Hold: Hold meat sauce in steam table or warming cart until service above 135°F

CCP: hold above 135°F

Step 5

Cook: Boiling method: Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
Add pasta to boiling water, return to a boil as quickly as possible.
Cook pasta for 4 minutes.
Drain pasta as quickly as possible
Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

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

Step 6

Hold: Hold pasta in warming cart, covered above 135°F

CCP: Hold above 135°F

Step 7

Serve: Serve 1 cup of pasta using 1 - 8 oz. spoodle.
Top with meat sauce using 1- 6 oz. spoodle.
Each serving is 11 Ounces or 311 Grams

CCP: Hold above 135°F

Each serving of this recipe provides 2 oz. eq. whole grains, 1.5 oz. eq. meat/meat alternate and 1/2 cup red/orange vegetable.

Chef Recommended Cuts
  • Whole Grain Penne
  • Whole Grain Rotini
  • Whole Grain Spaghetti
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 11 oz. (311 g)
Servings Per Container 1

Amount Per Serving
Calories 376
Calories from Fat 99
% Daily Value*
Total Fat 11g
Saturated Fat 3.1g
Trans Fat 0g
Cholesterol 34mg
Sodium 306mg
Total Carbohydrate 56g
Dietary Fiber 11g
Sugars 12g
Protein 20g

Vitamin A 148%
Vitamin C 99%
Calcium 35%
Iron 29%
Allergy Information: Wheat, 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.