Baked Pastitsio Penne

• Roasted Red Sauce

FOR THE BECHEMEL
1/3 lb margarine
1 1/3 cups All Purpose flour
2 Tbsp chicken base
1 cup onion, finely chopped
9 cups 1% milk
4 cups water
1 tsp nutmeg
1 tsp onion powder
1 tsp garlic powder
3 bay leaves
3 cups Parmesan Cheese

FOR THE PASTA AND SAUCE
12 1/2 lbs dry penne, cooked and cooled
17 lbs Roasted Red Sauce
2 Tbsp vegetable oil
16.75 lbs ground beef
1 Tbsp cinnamon
2 tsp clove
1 Tbsp garlic powder
2 Tbsp oregano
2 tsp black pepper
2 tsp kosher salt

1. Make the bechemel sauce. Melt margarine and add onion and sweat for 2-3 minutes. Add flour and stir over low heat for 3-4 minutes, do not let it become golden brown; remove from the heat if this begins to happen. Add the milk one cup at a time, whisking constantly. Then add 4 cups of water. Next whisk in spices and bring to a simmer for 10-20 minutes. Set aside until it’s time to assemble.
2. Preheat oven to 350°F. Then heat oil in tilt skillet. Add beef and begin to brown, 3-5 minutes. Then add cinnamon, clove, garlic, oregano, salt, and pepper. Continue cooking until meat is cooked through and drain any excess fat.
3. Add tomato sauce and bring to a simmer for 10-15 minutes.
4. Distribute cooked penne in 4” hotels and toss with enough sauce to coat but leaving enough to put a layer of sauce over the top of each hotel pan. Best if sauce has cooled but not essential.
5. Cover each dish with a thin layer of bechamel then sprinkle with parmesan cheese.
6. Bake for 30-40 minutes or until crust turns golden. Let cool then cut into slices like lasagna.

2 oz. meat/meat alternative
2 oz. whole grain equivalent

Calories 329 calories Saturated Fat 4.8 g Sodium 218 mg Carbohydrate 29.7g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.