• 3 1/2 pounds pork sausage crumbles (fully cooked)
  • 1 cup onion (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 (whole wheat)
  • water
  • 3 quarts pizza sauce
  • 10 ounces cheese low fat (Parmesan, shredded)
  • 2 cups green bell pepper (washed, diced)
  • 1 1/2 cups black olives (sliced)
  • 2 pounds mozzarella cheese low fat (shredded)


  1. Sauté pork, onion, parsley, spices and garlic in a large skillet, distributing seasoning throughout the crumbles to blend flavors.
  2. Cook pasta according to package instructions.
  3. Drain the pasta in a colander and rinse with cold water. Drain well.
  4. In a large bowl combine the pasta and pork mixture.
  5. Add the pizza sauce and parmesan cheese to the pasta mixture. Stir gently to distribute ingredients.
  6. Spoon into a steam table pan that has been coated with nonstick cooking spray.
  7. Top with peppers and olives.
  8. Sprinkle with the mozzarella cheese.
  9. Place into a convection oven preheated to 350° Fahrenheit.
  10. Bake approximately 35 minutes.
  11. Hold at 140° Fahrenheit or higher to serve.
  12. Pour 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.
  13. Reheat 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.
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