Harvest Sausage & Veggie Baked Pasta

Featured Schneiders Product:  Honey Garlic Sausages, ckd, 6 inch, 5/lb (#13472)

Method

1. The day before, placed the bags of cooked sausages on a tray in the refrigerator and thaw at < 40°F/4°C overnight.
2. Preheat convection oven to 375°F/190°C. Place the frozen diced squash on a parchment lined baking sheet and toss with oil. Cut the cooked sausages into a 1/4 inch/0.5 cm slices on a diagonal and place on another parchment lined baking sheet. Roast for approximately 30 to 45 minutes until the squash is tender, and the sausages are caramelized. Toss halfway to ensure browning on all sides. Removed from oven and allow to cool.
3. Cook the pasta noodles and boiling water according to the package directions. Cook until the pasta is al dente, then drain and run under cold water. Set aside for a later step.
4. Prepare the Creamy Garlic/Alfredo Sauce according to package directions. Whisk spices: sage, nutmeg and pepper into the sauce. Keep warm at >140°F/60°C.
5. In a large bowl, add the cooked pasta, squash, mushrooms, and spinach. Pour over prepared cream sauce and 2/3rds of the parmesan cheese.
6. Preheat convection oven to 325°F/165°C and spray 2 inch deep hotel pan(s) with cooking spray. Pour the pasta mixture into the baking pan(s), then add the sausages. Sprinkle the remaining parmesan cheese over the pasta. Roast for 25 to 30 minutes until golden and internal temperature reaches 165°F/74°C held for a minimum of 15 seconds.
7. Serve 250 ml per serving using an 8 ounce spoodle or 2 #8 scoops.
8. CCP–Maintain: Product held at >140°F/60°C.

Suggested Accompaniments

Serve with a garden salad and a slice of toasted garlic bread (Sides not included in nutritional information).

Nutritional Info per 250 mL/316 g/11 oz