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

Sponsored Content
seafood salad

From High Liner Foods.

Seafood—whether it’s in the form of fish and chips or tuna salad—is a menu staple for many foodservice locations. But seafood doesn’t have to be limited to just the center of the plate—it shines on other parts of the menu as well, from soups and salads to sides and snacks.

Here are four ways that seafood and fish are moving outside of the main course.

Soups

Starting the meal with soup is common for many diners, and in noncommercial settings, there’s usually an array of soups available each day. According to Technomic’s 2017 Center of the...

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

Industry News & Opinion

School districts in Jefferson, Oswego, and St. Lawrence counties in New York will be expanding their farm-to-school programs as the result of new funding, Watertown Daily Times reports.

The expansions will be made possible by the Seeds for Success program, which awarded grants to seven school districts last year to begin farm-to-school programs. This year, it will provide $5,000 grants to an additional 19 districts to either start or expand their local food efforts.

One of the grant recipients said it will use the funds to add additional gardens and expand its composting...

Industry News & Opinion

Aramark has begun using a new system to track, purchase and report on its sustainable practices.

The system, named Open Fields, allows foodservice vendors to create and monitor their own sustainability programs. Users can run their own metrics on various sustainability initiatives based on factors such as location, product, spend, attribute, farm/vendor, miles to location and distributor. Managers can also generate reports on their organization’s sustainable purchases.

Aramark says it’s using the software to track its sustainable purchases of products that are Fair Trade...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code