Spaghetti with Meatballs

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

Barilla® Whole Grain Spaghetti gives this perennial favorite for kids of all ages a healthy twist.

HACCP Process #2 Same Day Service


  • 12 Pounds 8 Ounces Barilla® Whole Grain Spaghetti
  • 12 Pounds 3 Ounces Italian Meatballs, FC, RS
  • 4 - #10 Nutritionally Enhanced Marinara Sauce
  • 1 Cup Italian Seasoning, Salt Free
  • 3 Pounds 2 Ounces USDA Mozzarella Cheese, Material #100034


Step 1

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Pull Barilla® whole grain penne and marinara sauce from dry storage.
Pull meatballs from freezer.
Prep: Wipe off marinara lids, remove and discard lids carefully.
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.

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

Step 3

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

CCP: Hold above 135°F

Step 4

Prep: Wash hands thoroughly.
Tray meatballs on full sheet pans, covered in parchment paper.
Place in single layer and do not pack tightly to allow convection heat to penetrate easily. Wash hands thoroughly.

Step 5

Cook: Bake meatballs at 350°F in a preheated convection oven.
Bake for 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

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

Step 6

Hold: Place meatballs in warming cart. hold above 135°F.

CCP: Hold above 135°F

Step 7

Cook: Place marinara sauce in large stock pot or steam kettle.
Add 1 cup of italian seasoning, whisk well.
Cover and heat over low heat for 20 minutes or until the sauce reaches 140°F.

CCP: Heat until it reaches 150°F for 15 seconds.

Step 8

Hold: Hold marinara in steam table or warming cart until service, hold above 135°F

CCP: Hold above 135°F

Step 9

Serve: Serve 1 cup of spaghetti using 1 - 8 oz. spoodle.
Top with 3 meatballs.
Add 1/2 cup of marinara using 1 - 4 oz. spoodle.
Top with 1/2 ounce or 1/8 cup of shredded mozzarella cheese using #30 disher.
Each Serving is 11.6 Ounces or 330 Grams.

CCP: Hold above 135°F

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

Note the meatball used is 0.65 oz. and provides 0.5 oz. m/ma per.

Chef Recommended Cuts
  • Whole Grain Penne
  • Whole Grain Rotini
  • 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 11.6 oz. (330 g)
Servings Per Container 1

Amount Per Serving
Calories 353
Calories from Fat 72
% Daily Value*
Total Fat 8g
Saturated Fat 2.93g
Trans Fat 0.33g
Cholesterol 25mg
Sodium 341mg
Total Carbohydrate 54g
Dietary Fiber 10.4g
Sugars 9g
Protein 21.8g

Vitamin A 96%
Vitamin C 96%
Calcium 8%
Iron 35%
Allergy Information: Wheat, Soy, Milk
*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.