Baked Pasta Pie

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
6

Baked pastas are a welcoming way to beat the winter chill. In this twist on lasagna, Chef Storms combines short, tubular pasta with ground beef and creamy marinara sauce. The ingredients are pumped up with a variety of aromatic herbs, spices and sautéed vegetables, then baked in a springform pan. The result: a hearty, beefy pasta dish oozing with melted mozzarella—something to win over both kids and grownups!

Ingredients

Pasta filling:
1 lb. 5 oz. cellentani pasta
1 1/2 tbsp. olive oil
2 cups canned diced tomatoes, drained
1 1/3 cups fajita onions and peppers
1/3 cup sautéed mushrooms
2 tsp. minced garlic
1/4 tsp. dried oregano
1/4 tsp. red pepper flakes

Seasoned meat:
1 lb. 5 oz. ground beef
2 1/4 tsp. fennel seeds
1 1/2 tsp. kosher salt
1 1/2 tsp. minced garlic
1 1/2 tsp. coarsely ground black pepper
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. red pepper flakes
1/4 tsp. sugar
Pinch ground allspice
4 oz. alfredo sauce
4 oz. marinara sauce
6 oz. sliced mozzarella cheese
8 oz. shredded mozzarella cheese

Garnish:
3 cups marinara sauce, warmed
1 tbsp. minced fresh parsley

 

Steps

  1. Prepare pasta filling: Cook pasta until just short of al dente; drain and drizzle with a little olive oil to prevent sticking.
  2. Place pasta flat on sheet trays or hotel pans and cool in blast chiller or walk-in. Store in sealed plastic bags or container; refrigerate and use within several hours.
  3. In sauté pan, warm olive oil. Add tomatoes, fajita mixture, mushrooms, garlic, oregano and pepper flakes; stir and cook until tender. Remove from heat and reserve.
  4. Prepare seasoned meat: In another sauté pan, combine ground beef, 1 tbsp. water, salt and all the seasonings. Cook over med. heat until meat is completely browned. Drain off excess fat.
  5. In hotel pan, mix together pasta, vegetables seasoned meat, alfredo sauce and marinara sauce. Evenly disribute all the ingredients.
  6. Spray vegetable oil on inside of 10-in. springform pan. Place 6 cups pasta filling in pan and tamp it down to level. Layer sliced mozzarella over surface; top with remaining 6 cups pasta filling and tamp down. Cover top with shredded mozzarella.
  7. Place pan on half sheet pan and bake in 350°F oven for 10 min. until cheese is golden. Refrigerate to cool completely.
  8. For service, cut around the inside edge of springform pan to remove pasta pie. Cut pie into six equal pieces. Put each portion into a service boat or bowl. Cover with plastic wrap and refrigerate.
  9. Per serving, to order: Microwave 1 portion, uncovered, for 2 min. Rotate bowl and microwave again for 1 1/2 min. Evenly ladle 1/2 cup warm marinara sauce on each portion and sprinkle with parsley.
Source: Chef John Storms; Barilla Foodservice

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources