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BEEF CAVATINI
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| 12 PORTIONS 2/3 Lb Ground Beef Cook in large saucepan, stirring often to crumble. Drain. 1 Cup Onion Chopped Add. Cook until fragrant. 6 Cups Canned Tomato Juice 1 6-Ounce Can Tomato Paste 1/2 Teaspoon Dried Oregano Leaves 1/2 Teaspoon Dried Basil Leaves 2/3 Teaspoon Ground Black Pepper 1 Bay Leaf 2/3 Teaspoon Sage 2/3 Cup Canned Sliced Mushrooms 1/3 Teaspoon Ground Red Pepper 2/3 Teaspoon Garlic Powder 1 Teaspoon Fennel Seed Add. Heat to boiling. Reduce heat. Cover and simmer 15-20 minutes. 1/2 Cup Rigatoni Pasta 1 Cup Bow Tie Pasta 2/3 Cup Rotini Pasta Cook according to package directions. Drain. Add to sauce. Mix gently. Place in ovenproof casserole dish. 12 Ounces Shredded Mozzarella Cheese Sprinkle over top of casserole. Place in low oven or microwave just long enough to melt the cheese. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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