Penne & BBQ Turkey

Spanish version 2014-09-14
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

A Southern favorite takes a healthy makeover with Barilla® Whole Grain Penne.

HACCP Process #3 Complex Food Service


  • 12 Pounds 8 Ounces Barilla® Whole Grain Penne
  • 13 Pounds 14 Ounces Savory Turkey Crumbles
  • 1 Gallon BBQ Sauce
  • 4 - #10 Cans Nutritionally Enhanced Marinara Sauce
  • 3/4 Cup Onion Powder
  • 3/4 Cup Garlic Powder
  • 1/2 Cup Ground Cayenne Pepper
  • 11 Pounds Chuckwagon Sweet Corn & Pepper Mix


Step 1

Prior To Day of Service: Pre-Prep: Clean and sanitize prep area.
Prep: Pull pasta from dry storage.
Wash hands thoroughly.

Step 2

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.

Step 3

Hold: Place drained, cooled pasta in sealed containers, date stamp and place in walk-in, store for service below 40°F.

CCP: Hold below 41°F

Step 4

Pre-Prep: Pull turkey crumbles from freezer.
Place turkey crumbles pouches single layer on a sheet pan and date stamp.
Place turkey on lowest shelf in the cooler to thaw overnight.

CCP: Hold below 41°F

Step 5

Day of Service:

Pre-Prep: Clean and sanitize prep area .
Pull 4 deep full steam table pans.
Pull BBQ sauce, marinara and spices from dry storage.
Wipe off lids on sauce and marinara, open and carefully discard lids.
Pull the whole grain penne and thawed turkey crumbles from cooler and the corn mix from the freezer.
Wash hands thoroughly.
Prep: Spray steam table pans.
Whisk seasonings together.
Place 3 lb. 7.5 oz. (55.5 oz.) of turkey crumbles in each pan.
Add 1/2 cup seasoning mix to each pan and mix well.
Add 1 quart of bbq sauce to each pan and mix well.
Add 1 can of marinara to each pan and mix well.
Add 2 lb. 12 oz. (44 oz. ) corn mix to each pan and fold in.
Fold in 1 gallon plus 2 quarts plus 1 cup of pasta to each pan, patting down pasta into mixture.
Cover tightly.

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

Step 6

Cook: Bake in 350°F preheated convection oven for 45 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.

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

Step 7

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

CCP: Hold above 135°F

Step 8

Serve: 25 serving per pan, using 1 - 12 oz. spoodle
Each serving is 14.8 Ounces or 410 Grams.

CCP: Hold above 135°F

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

Chef Recommended Cuts
  • Whole Grain Elbows
  • Whole Grain Penne
  • Whole Grain Spaghetti
Related Recipes:
  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

  • Love Pockets

  • Vietnamese-inspired Barilla Spaghetti, Fresh Herbs, and Grilled Tofu

  • Rigatoni Bolognese

  • Pasta Alla Norcina

    Pasta alla Norcina

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 14.5 oz. (411 g)
Servings Per Container 1

Amount Per Serving
Calories 465
Calories from Fat 89.1
% Daily Value*
Total Fat 9.9g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 0mg
Sodium 787mg
Total Carbohydrate 75g
Dietary Fiber 11g
Sugars 12g
Protein 26g

Vitamin A 103%
Vitamin C 105%
Calcium 6%
Iron 31%
Allergy Information: Wheat
*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.