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Better Than Pizza Pasta - Healthier Version

Ingredients

  • 3 1/2 pounds pork sausage crumbles fully cooked
  • 1 cup onion finely chopped
  • 1 cup parsley fresh, washed, finely chopped
  • 1 1/2 TBL thyme dried
  • 1 1/2 TBL basil dried
  • 2 TBL oregano dried
  • 2 TBL garlic minced
  • 3 pounds rotini whole wheat
  • Water
  • 3 quarts pizza sauce
  • 10 ounces Parmesan cheese low fat, shredded
  • 2 cups green bell pepper washed, diced
  • 1 1/2 cups black olives sliced
  • 2 pounds mozzarella cheese low fat, shredded

Method

  1. Sauté pork, onion, parsley, spices and garlic in a large skillet, distributing seasoning throughout the crumbles to blend flavors.
  2. Cook pasta according to package instructions.
  3. Drain the pasta in a colander and rinse with cold water.  Drain well.
  4. In a large bowl combine the pasta and pork mixture.
  5. Add the pizza sauce and parmesan cheese to the pasta mixture. Stir gently to distribute ingredients.
  6. Spoon into a steam table pan that has been coated with nonstick cooking spray.
  7. Top with peppers and olives.
  8. Sprinkle with the mozzarella cheese.
  9. Place into a convection oven preheated to 350° Fahrenheit.
  10. Bake approximately 35 minutes.
  11. Hold at 140° Fahrenheit or higher to serve.

Cooling CCP: Pour mixture into 2 inch shallow pans. Cover and place on rack in the cooler. Do not stack pans. Allow for air to circulate around the pans. Cool to 40° Fahrenheit within 4 hours.
Reheating CCP: Reheat product to 165° Fahrenheit or higher for at least 1 minute. Stir gently to distribute heat evenly. Hold at 140° Fahrenheit or higher to serve.


Servings: 50
Portion Size: 3x4 inch piece
Exchanges: 1 1/2 grain, 2 lean meat, 1 1/2 vegetable
 
Calories (kcal) ...268
% Fat ... 29.5%
% Carbohydrates ... 44.8%
% Protein ... 25.7%
Total Fat (g) . .. 9
Saturated Fat (g) ... 4
Cholesterol (mg) ... 23
Carbohydrates (g) . .. 31
Fiber (g) ... 2
Protein (g) ... 18
Sodium (mg) ... 625
Calcium (mg) ...254
Vitamin C (mg) ... 27
Vitamin A (RE) ... 153