Cookbook

Spaghetti Bake

Spaghetti Bake

This recipe is very adaptable and with a few variations it appears as a “new and different” dish every time it is served. The basic recipe is below, suggestions for variations are at the end.

Makes one 28 quart roaster
Serves 40-50

Ingredients:
6 pounds Large Penne Rigate (Rigatoni like noodles), cooked “al denté”
6 pounds ground turkey
1 softball sized onion, chopped
2 cloves garlic minced
Salt & pepper to taste
2 1/2 to 3 pounds shredded mozzarella cheese
Approx 1 1/2 gallons prepared tomato sauce (we’ve used both Prego & Hunts)
Instructions:
Brown turkey pounds at a time in a heavy skillet.
Add browned turkey, onion, garlic,half the mozzarella and cooked noodles to large electric roaster.
Mix and heat thoroughly, (approximately 300º F add more sauce as needed, do not burn, reduce heat if necessary).
Add remaining mozzarella cheese to top and let melt.
Serve hot.

**Can substitute spaghetti, wide egg noodles or macaroni for Penné
**Can substitute meatballs for ground turkey (approx 3 meatballs/serving)
**Can substitute a combo mozzarella/ cheddar shredded cheese mix for plain mozzarella
Source: www.loavesandfishesmeal.org
Posted by LuAnn

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