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Big and Meaty Baked Pasta

Big and Meaty Baked Pasta

Yield: 12 servings.

36 slices Bonici® ¼" Sliced Italian Sausage, Bias Cut

56 slices Bonici® Spicy Regular Sliced Pepperoni, 14 oz.

24 Bonici® Beef, Pork Italian Style Meatballs, 2 oz.

36 oz. penne pasta, cooked al dente, drained

8 oz. chicken broth

32 oz. marinara sauce, prepared

1 tsp. black pepper, coarsely ground

1 tsp. kosher salt

6 oz. mozzarella cheese, shredded

1/8 cup parsley, fresh, finely chopped

Cover sliced Italian sausage, pepperoni and meatballs completely and slack separately in refrigerator between 32°F and 36°F prior to use.

Place cooked pasta in large mixing bowl. Pour chicken broth and marinara sauce over drained pasta.

To assemble single serving: Add 3 slices Italian sausage to 3 oz. pasta mixture. Place 4 slices pepperoni evenly across pasta mixture. Add 2 meatballs to pasta mixture.

Sprinkle pepper and salt across pasta mixture, then gently stir to combine all meats with pasta and sauce.

Lightly oil 1 oven-proof baking dish. Top evenly with ½ oz. mozzarella cheese. Bake in 350°F preheated convection oven for 20-25 minutes. Sprinkle parsley across baked pasta.

Photo: Bonici—The Pizza Brand From Tyson Food Service

TAGS: Food & Drink