Better Than Pizza PastaPork Foodservice
6 pounds pork sausage crumbles (fully cooked)
2 tablespoons thyme (dried)
2 tablespoons basil (dried)
2 tablespoons oregano (dried)
2 cups green bell pepper (diced)
1 1/2 cups black olives (sliced)
2 1/3 pounds low-fat mozzarella cheese (shredded)
3 pounds rotini pasta
3 quarts pizza sauce
13 ounces low-fat cheese (Parmesan, shredded)
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1Sauté pork and spices in a large skillet or tilting fry pan, distributing the seasoning throughout the crumbles to blend flavors.
2Cook pasta according to package instructions.
3Drain the pasta in a colander and rinse with cold water.
5In a large bowl combine the pasta and meat mixture.
6Add the pizza sauce and parmesan cheese to the pasta mixture. Stir gently to distribute ingredients.
7Spoon into a steam table pan that has been coated with non-stick cooking spray.
8Top with peppers and olives.
9Sprinkle with the mozzarella cheese.
10Place into a convection oven preheated to 350 degrees Fahrenheit.
11Bake approximately 35 minutes.
12Hold at 140 degrees Fahrenheit or higher to serve.
13Pour 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 degrees Fahrenheit within 4 hours.
14Reheat product to 170 degrees Fahrenheit or higher for at least 1 minute. Stir gently to distribute heat evenly. Hold at 140 degrees Fahrenheit or higher to serve.