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
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...

FSD Resources