Veggie Pasta Bake
Makes (homes):
16 portions
(9" x 13" pan)
Makes (centers):
36 portions
(12" x 20" x 2.5" pan)
Ingredients (homes):
- 8 oz. Chickpea Pasta, dry
- 12 oz. bag Broccoli, chopped, frozen
- 10 oz. bag Carrots, shredded
- 8 oz. Mushrooms, fresh, sliced
- 2 (24 oz.) cans Spaghetti Sauce
- 2 lbs. Mozzarella Cheese, shredded
Ingredients (centers):
- 1 lb. 2 oz. Chickpea Pasta, dry
- 1 lb. 11 oz. Broccoli, chopped, frozen
- 1 lb. 6.5 oz. Carrots, shredded
- 1 lb. 2 oz. Mushrooms, fresh, sliced
- 1 (106 oz. can) Spaghetti Sauce
- 4 lb. 8 oz. Mozzarella Cheese, shredded
Directions:
- Place pasta in pan.
- For better texture, chop veggies in a food processor. Spread veggies and sauce evenly over pasta.
- Cover with cheese and foil.
- Bake at 350 degrees F for 1 hour (or until pasta is cooked).
- Tip: Serve with garlic bread or bread sticks for a grain serving.
Serve:
1 cup counts as 2 1/2 ounces meat/alternate and 1/2 cup veggies
Serve 1/2 cup for ages 1-2
Serve 3/4 cup for ages 3-5
Serve 1 cup for ages 6+
Meal:
Lunch & Dinner
CACFP Credit:
Meat & Meat Alternate
Record on your menu as:
Mozzarella Cheese (Meat and Meat Alternate Food List # 85)
Mixed Vegetables (Fruit and Vegetable Food List # 162)
Source:
Adapted from www.redgoldfoodservice.com, 2021; DCR Calendar 2023.