Crediting
- Serving Size: 1 12 oz Bowl
- 2 oz Meat
- 2 oz Whole Grain
- 1 cup of Red/Orange
Ingredients
- 1.25 LBS Whole Grain Elbow Pasta
- 1.55 LBS Beef Crumbles
- 2 Quarts Red Gold Nutritionally Enhanced Salsa
- 2 Quarts Water
- 1 TBSP Olive Oil Blend
- 2 TBSP Knorr Low sodium Chicken Soup Base
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Cumin
- ¼ tsp Oregano
- 1 EA Bay leaf
Instructions
Step 1
1.Preheat the oven to 350°F. In a 4-inch steam table pan, add dried pasta and oil, and coat the pasta.
Step 2
1.Toast pasta for 5 minutes until golden brown.
Step 3
1.Take out pan out of the oven and prepare the sauce.
Step 4
Blend Red Gold Nutritionally Enhanced salsa, Knorr, garlic powder, onion powder, cumin, oregano, and water.
Step 5
Add Sauce to the pan with pasta, add beef crumbles, and top with a bay leaf.
Step 6
Tightly cover the pan with foil and bake for 35 minutes or until pasta is cooked and soup is 165°F.
Step 7
Take pan out of the oven and discard bay leaf. Place in Warmer until ready for service.
Step 8
Time of Service: Serve two 6-oz spoodles in a bowl.