Turkey Curley Spaghetti

Turkey Curley Spaghetti

2 cups

Serving Size

Ingredients Show More

Ingredient

50 Portions

100 Portions

Note: Tomato sauce amount accounts for cooking loss.

K-12 Turkey Tenderloin Medallions CN - Product # 22655 89209

50 Portions 8 lbs. 12 oz.

100 Portions 17 lbs. 8 oz.

Whole grain-rich blend rotini (USDA or Commercial)

50 Portions 6 lbs. 4 oz.

100 Portions 12 lbs. 8 oz.

Water, tap

50 Portions About 1 gallon

100 Portions About 2 gallons

Tomato sauce, low sodium, canned (USDA or Commercial)

50 Portions 1 gal. 2 qt. 3 cups (~2 ¼ #10 cans)

100 Portions 3 gal. 1 qt. 2 cups (~4 1/3 #10 cans)

Italian seasoning, dried

50 Portions ¼ cup

100 Portions ½ cup

Oregano leaves, dried

50 Portions 2 tbsp.

100 Portions ¼ cup

Onion, Dehydrated

50 Portions ½ cup

100 Portions 1 cup

Granulated Garlic

50 Portions 2 tbsp.

100 Portions ¼ cup

Mozzarella cheese, shredded (USDA or Commercial)

50 Portions 1 lb. 9 oz.

100 Portions 3 lbs. 2 oz.

Directions Show More

  1. Thaw turkey in the refrigerator two days before use.
  2. To cook noodles in steamer, place 6 lbs. 4 oz. in a full 6-inch perforated pan (optional for easy draining) lined with a solid full steamtable pan (Note: May add up to 10 lbs. of noodles per 6-inch pan). Add enough hot water to cover noodles. Steam uncovered for 8 minutes or until al dente (firm to the bite). Do not overcook. Drain well. Place noodles back into solid steamtable pans.
  3. To prepare and cook turkey sauce, preheat oven to 350°F. For every 25 servings: measure 3 qts. 1 ¼ cup tomato sauce, in a gallon measuring cup, whisk in 2 tbsp. Italian seasoning, 1 tbsp. oregano, ¼ cup dehydrated onion, and 1 tbsp. granulated garlic. Pour sauce into a 4-inch steam table pan. Add 4 lbs. 6 oz. turkey and stir, cover, and bake in the oven for 40 minutes to 1 hour (Note: If turkey is frozen, cooking time increases to 1 hour minimum.) Remove from the oven and stir.
  4. To serve, place 8 oz. spoodle (1 cup) of rotini in a bowl, add #4 scoop (1 cup) turkey sauce and top with 1 oz. spoodle (½ oz.) of cheese.

CCP: Hold thawed turkey at 40° F or lower. Heat turkey sauce to 165° F or higher for 15 seconds and hold at 140° F or higher.

Nutrients per Serving Show More

Calories 349 kcal

Saturated Fat 3 g

Trans Fat 0 g

Total Fat 5 g

Cholesterol 46 mg

Calcium 27 mg

Total Dietary Fiber 7 g

Iron 3 mg

Sodium 597 mg

Sugars 5 g

Carbohydrate 53 g

Vitamin A 224 IU

Vitamin C 5 mg

Protein 27 g

Component

Meat/Meat Alt 2 oz. eq.

Grain 2 oz. eq.

Vegetable 1/2 cups(s)

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