Better Than Pizza Pasta - Healthier VersionPork Foodservice
3 1/2 pounds pork sausage crumbles (fully cooked)
1 cup onions (finely chopped)
1 cup parsley (fresh, washed, finely chopped)
1 1/2 tablespoons thyme (dried)
1 1/2 tablespoons basil (dried)
2 tablespoons oregano (dried)
2 tablespoons garlic (minced)
3 pounds rotini pasta (whole wheat)
3 quarts pizza sauce
10 ounces low-fat cheese (Parmesan, shredded)
2 cups green bell pepper (washed, diced)
1 1/2 cups black olives (sliced)
2 pounds low-fat mozzarella cheese (shredded)
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1Sauté pork, onion, parsley, spices and garlic in a large skillet, distributing seasoning throughout the crumbles to blend flavors.
2Cook pasta according to package instructions.
3Drain the pasta in a colander and rinse with cold water. Drain well.
4In a large bowl combine the pasta and pork mixture.
5Add the pizza sauce and parmesan cheese to the pasta mixture. Stir gently to distribute ingredients.
6Spoon into a steam table pan that has been coated with nonstick cooking spray.
7Top with peppers and olives.
8Sprinkle with the mozzarella cheese.
9Place into a convection oven preheated to 350° Fahrenheit.
10Bake approximately 35 minutes.
11Hold at 140° Fahrenheit or higher to serve.
12Pour 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.
13Reheat 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.