Baked Penne Primavera
Ingredients:
| 10 lb. |
Penne |
| 10 |
Onions, diced |
| 10 |
Bell pepper, assorted and diced |
| 12 |
Italian Zucchini |
| 6 lb. |
Mushrooms, sliced |
| 20 |
Garlic cloves |
| 10 lb. |
Cottage cheese |
| 1 ½ qts. |
Skim Milk |
| 20 |
Whole eggs |
| 15 |
Egg whites |
| 40 |
Plum (roma) tomatoes, diced |
| 6 lb. |
Frozen chopped spinach, thawed and squeezed dry |
| 5 bns. |
Fresh basil, chopped |
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salt and pepper |
| 5 lb. |
Mozzarella cheese, grated |
Method:
- Preheat the oven to 350 degrees.
- Cook penne until al dente. Cool and set aside.
- Saute and hold the onions, peppers, zucchini, mushrooms and garlic.
- In a food processor or blender, combine the cottage cheese, milk, eggs and egg whites.
- In a large bowl, combine enough of all of the ingredients to make 1 hotel pan.
- Top with some of the mozzarella and bake for approximately 20 minutes.
- Should yield 7 hotel pans.
Source: Chef Keith Hammerich, CCSF
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