Bolognese Style Protein Penne with Roasted Italian Vegetables

Bring bold Italian-inspired flavors to the cafeteria with this hearty Bolognese Style Protein Penne with Roasted Italian Vegetables. Made with protein-packed penne pasta, rich Bolognese-style sauce, and a colorful blend of roasted zucchini, yellow squash, red peppers, onions, and herbs, this entrée delivers a delicious balance of comfort and nutrition. Designed to meet the needs of busy school meal programs, this student-friendly recipe offers familiar flavors, vibrant vegetables, and satisfying protein in every bite, making it a great option for elementary, middle, and high school menu

Crediting

  • Yeild: 48 Servings
  • Portion:

Ingredients

  • 2 5/8  #10 Can Red Gold Plant Based Pasta Sauce Bolognese
  • 2 pounds 9 ½ ounces of Onion, Red, Whole, 5#
  • 2 pounds 9 ½ ounces of Squash, Yellow, Whole, 5#
  • 2 pounds 9 ½ ounces of Squash, Zucchini, Whole, 5#
  • 2 pounds 9 ½ ounces of of Pepper, Red Bell, Whole, 25#
  • 5 Tbsp ¾ tsp of Oil, Canola, 3/1 Gal
  • 1 tablespoon 1 tsp of Parsley Flakes,10 oz.
  • 2 Tbsp 2 tsp of Italian Seasoning, 5.5 oz.
  • 1 Tbsp 1 tsp of Garlic Chopped,Fresh, 6/32 oz.
  • 1 Tbsp 1 tsp of Salt, Kosher, 9/3#
  • 11 pounds 10 ounces 23 grams of Pasta, Penne Short Cut, frozen 1/20#
  • 2 Tbsp oil

Instructions

Step 1

Empty 2 cans of Red Gold Bolognese Style Protein Pasta Sauce in sprayed hotel pan, cover with parcment paper and secure with foil. Heat in oven for 40 minutes at 350°F until sauce temps at 145°F

Heat Red Gold® Bolognese Style Protein
Pasta Sauce with seasonings to 135°F

Step 2

Wash vegetables and let dry. Using the robot coupe, slice zucchini into coins and yellow squash into slices. Using a chefs knife, cut red onion into a large 3/4 dice. Destem and remove seeds from peppers, using chef knife cut into 1/4 inch slices.

Step 3

In a large bowl, mix oil, chopped garlic, and seasonings. Add the cut vegetables to the oil mixture. Toss to coat. Preheat oven to 350°F. Spread vegetables onto a lined sheet tray in one even layer. May take multiple sheet trays.

Step 4

Bake for 25 minutes untill vegetables are tender but not soft (al dente) before placing on the line. Transfer to a 2″ hotel pan.

Step 5

Place pasta in perforated pan and steam 6-9 minutes. Transfer cooked penne to non-perforated hotel pan. Stir in 2 Tbsp oil to pasta to prevent sticking.

Step 6

Using a 6 oz spoodle, place 3/4 cup of cooked penne in a bowl. Using an 8 oz spoodle, top penne with 1 cup Red Gold Bolognese Style Protein Pasta Sauce. Using a 4 oz spoodle, top with 1/2 cup roasted vegetables.

Serving Ideas

Serve with 1 whole grain Breadstick

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