Cheesy Sausage Pasta Bake - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

250 ml (209 g/7.4 oz)

Ingredients

	Metric	Imperial
Pork Sausage, skinless, fully cooked, 22.5 g/0.8 oz	60 each (1.350 kg)	60 each (3 lbs)
Penne Pasta, dry	700 g	1 lb 9 oz
Spaghetti Sauce, Italian, canned	1.875 L	7 1/2 cups
Italian Seasoning	45 ml	3 Tbsp
Ricotta Cheese	800 g	1 lb 12 oz
Mozzarella Cheese, shredded	400 g	14 oz
Parmesan Cheese, grated fine	100 ml	1/3 cup + 1 1/2 Tbsp
Parsley, dried	15 ml	1 Tbsp

The day before, thaw the precooked sausage links under refrigeration at <40'F/4'C. Once thawed, cut each thawed sausage diagonally into 1/4 inch pieces. Chill <40'F/4'C until later step.
Cook dry pasta according to package directions. Drain and rinse.
Transfer cooked pasta to a large bowl, and add in Spaghetti Sauce, Italian seasoning, and sliced Sausage Pieces. Grease 2" deep insert pan and portion half of the pasta mixture into the pan.
In a separate bowl, mix Ricotta Cheese, half of the Mozzarella Cheese, and Parmesan Cheese. Spread over pasta. Top with the remaining pasta mixture and then the remaining mozzarella cheese. Cover with lid/foil.
Preheat convection oven to 325'F/165'C. Bake for ~ 30 minutes and until internal temperature of >165'F/74'C is reached for a minimum of 15 seconds and cheese is melted. Serve 250 mls per serving using 8 oz spoodle. Garnish with dried parsley or fresh parsley.

Serve with vinaigrette spring mix salad and toasted garlic bread (sides not included in the nutritional analysis)