A kid-favorite with a nutritious twist!
Bring the flavors of pizza to your school lunch tray with this delicious Pasta Pizza Bake featuring Red Gold® Nutritionally Enhanced Spaghetti Sauce. Crafted to meet K12 nutritional guidelines, this recipe offers bold flavor, balanced nutrition, and simple preparation for school kitchens
Crediting
- Number of Portions: 24
- Meat/alt: 2 oz.
- F/V/J: 0.25 Cup
- Serving Size: 3 x
- 3.33″ Piece
- Grain/Bread: 1 srv.
- Milk: 0 FL OZ
Ingredients
- 1.5 lb Macaroni, dry, enriched
- 0.25 cup Salad Oil, Type A
- 1 tsp Garlic Powder
- 1.5 tsp Table Salt
- 1.75 cup Liquid Egg Substitute
- 0.5 #10 can Red Gold® Nutritionally Enhanced Spaghetti Sauce
- 32 oz Mozzarella Cheese, part skim milk
- 4 oz Pepperoni, Pork & Beef
Instructions
Step 1
Prepare pasta according to package directions. Drain pasta and allow to cool slightly. Mix with oil, egg, salt and garlic powder.
Step 2
Pour into full 2.5” deep steamable pan that has been coated with cooking spray. Bake at 350° for ten minutes.
Step 3
Remove from oven. Top with 6 cups Redpack Nutritionally Enhanced Spaghetti Sauce. Top with shredded mozzarella cheese.
Step 4
Top with pepperoni slices. Bake 15-20 minutes at 350° or until cheese is melted and bubbly.
Step 5
Cut 4×6 for 24 servings per pan. Pepperoni does not contribute towards the m/ma so this can be a vegetarian dish without it and still meet 2 oz m/ma.
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