• 6 pounds pork sausage crumbles (fully cooked)
  • 2 tablespoons thyme (dried)
  • 2 tablespoons basil (dried)
  • 2 tablespoons oregano (dried)
  • 2 cups green bell peppers (diced)
  • 1 1/2 cups black olives (sliced)
  • 2 1/3 pounds mozzarella cheese low fat (shredded)
  • 3 pounds rotini
  • water
  • 3 quarts pizza sauce
  • 13 ounces cheese low fat (Parmesan, shredded)


  1. Sauté pork and spices in a large skillet or tilting fry pan, distributing the 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.
  4. Drain well.
  5. In a large bowl combine the pasta and meat mixture.
  6. Add the pizza sauce and parmesan cheese to the pasta mixture. Stir gently to distribute ingredients.
  7. Spoon into a steam table pan that has been coated with non-stick cooking spray.
  8. Top with peppers and olives.
  9. Sprinkle with the mozzarella cheese.
  10. Place into a convection oven preheated to 350 degrees Fahrenheit.
  11. Bake approximately 35 minutes.
  12. Hold at 140 degrees Fahrenheit or higher to serve.
  13. 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 degrees Fahrenheit within 4 hours.
  14. Reheat 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.
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