1. Bring water to a boil. Add penne pasta and cook for 9-11 minutes, until al dente. Drain pasta and set aside for assembly. Critical Control Point: Hold hot at 135°F or above, or cool properly if not assembling immediately.
2. Prepare Turkey Meat Sauce in a tilting skillet or on the stovetop.
3. For tilting skillet preparation:
   1. Preheat tilting skillet over medium heat. Add vegetable oil to the skillet.
   2. Add raw ground turkey and cook, breaking it apart as it cooks, until fully cooked and no pink remains. Control Point: Cook ground turkey to an internal temperature of 165°F for 15 seconds.
   3. Add marinara sauce to cooked turkey. Stir until fully combined. Continue cooking until the Turkey Meat Sauce is heated through. Critical Control Point: Heat to 165°F for 15 seconds.
4. For stovetop preparation:
   1. Add vegetable oil to a large stockpot or saucepot over medium heat.
   2. Add raw ground turkey and cook, breaking it apart as it cooks, until fully cooked and no pink remains. Critical Control Point: Cook ground turkey to an internal temperature of 165°F for 15 seconds. 
   3. Add marinara sauce to cooked turkey. Stir until fully combined. Continue cooking until the Turkey Meat Sauce is heated through. Critical Control Point: Heat to 165°F for 15 seconds.
5. Assembly:
   1. Spray each 4" hotel pan with pan coating spray.
   2. Combine cooked penne pasta and Turkey Meat Sauce. Stir until pasta is evenly coated and ground turkey is evenly distributed.
   3. Divide pasta mixture evenly between 4" hotel pans.
   4. Top each pan with 1.5 lbs., approximately 6 cups, of shredded mozzarella cheese.
6. Bake uncovered in a 325°F oven for 20-25 minutes, or until pasta reaches an internal temperature of 165°F. Critical Control Point: Heat to 165°F for 15 seconds.
7. Let pasta rest for 5-10 minutes before service.
8. Serving Size: 1 3/4 cups.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object. Record time and internal temperature of product when received on daily log. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.