By Jaime G. from Helena Middle School, Helena, Alabama.
Get your pizza casserole! Hot and fresh pizza casserole! All the taste, won't fill out your waist!
Not only does this main dish grab your attention as a kid-friendly favorite before you even taste it, but it is sure to become a hit after your students take a bite. How many times can you serve pizza on your menu? Not nearly as many times as your students ask for it! This recipe will boost your participation while fueling them with the proper nutrition they need for a sucessful school day.
Pizza casserole combines all of the flavors that kids love --- cheese, pasta, and tomato sauce. We used commodity spaghetti sauce to decrease the sodium and sprinkled the top with commodity mozzarella cheese. We snuck whole grains in by using the whole wheat penne that we have on our state bid. In Shelby County, we always mix ground turkey with our ground beef to not ony reduce the fat content but to reduce the cost of our entrees. The kids went nuts over the combination! Spaghetti has been on lunch menus forever -- shake thinks up with pizza casserole in your cafeteria today!
Serving size: 8 oz
|From Saturated Fat
|Whole wheat penne pasta
|85/15 Ground beef
|Rope sausage, thinly sliced into rounds
|Onion, frozen, chopped
|Mrs. Dash salt free seasoning
|Low sodium spaghetti sauce
|Low fat Mozzarella cheese
|6 cups/1.5 lbs
Place pasta in enough water to cover in a 4" steam table pan. Can put up to 2 pounds of dry pasta per pan. Steam pasta for 8-10 minutes or until tender. Drain pasta. In a tilt skillet, brown ground beef, ground turkey, rope sausage. Add onions, garlic granules, salt, pepper, Italian seasoning, and Mrs. Dash salt free seasoning and cook until it reaches 165 degrees. Drain meat but do not rinse. Add cooked pasta and spaghetti sauce and stir until combined. Spray 2" steam table pans with cooking spray. Divide casserole evenly between 2" steam table pans. Each steam table will hold 25 servings. Top each pan with 12 oz of cheese or 3 cups. Cover and bake in a combi oven for 20 minutes or until it reaches 165 for 15 seconds. Hot hold for service at 135 degrees.