K-12
Baked Penne Pasta with Turkey Meat Sauce
Ingredients Show More
Ingredient
50 Portions
100 Portions
Butterball All Natural Breakfast Sausage Patty, chopped
50 Portions 3 lbs. 9 oz. (50 ea.)
100 Portions 7 lbs. 2 oz. (100 ea.)
Potato rounds, frozen, regular size
50 Portions 8 lbs.
100 Portions 16 lbs.
Cheddar cheese, reduced fat, shredded, USDA or commercial
50 Portions 3 lbs. 2 oz.
100 Portions 6 lbs. 4 oz.
Brown turkey gravy, prepared
50 Portions 3 qts. ½ cup
100 Portions 1 gal. 2 qts. 1 cup
Directions Show More
- Thaw sausage patties in cooler two days before preparation.
- Chop sausage with pastry scraper or a knife. Place chopped pieces in a single layer on a sheet pan lined with parchment paper.
- Cook potato rounds according to manufacturer's directions.
- Heat or prepare turkey gravy according to manufacturer's directions.
- Place ½ cup of crispy potato rounds in the bottom of a serving bowl or boat. Top with 2 oz. spoodle (1.14 oz. weight) packed turkey sausage pieces, 2 oz. spoodle (1 oz. weight) cheese, and #16 scoop (¼ cup) gravy.
CCP: Optional Topping: Top with roasted jalapeno strips, chopped green onions, ketchup, or sriracha ketchup (not included in nutrient analysis). Hold thawed sausage patties at 41° F or lower. Heat sausage to 165° F or higher for 15 seconds and hold at 140° F or higher.
Nutrients per Serving Show More
Calories 234 kcal
Saturated Fat 6 g
Trans Fat 0 g
Total Fat 14 g
Cholesterol 45 mg
Calcium 0 mg
Total Dietary Fiber 2 g
Iron 3 mg
Sodium 527 mg
Potassium 0 g
Sugars 1 g
Carbohydrate 16 g
Vitamin A 0 IU
Vitamin C 0 mg
Protein 15 g
Component
Meat/Meat Alt 3 oz. eq.
Grain 0 oz. eq.
Fruit 0 cup(s)
Vegetable 1/2 cup
Milk 0 cup(s)
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