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Recipe for Southwest Beef Penne Pasta

A hearty, garlic pasta recipe packed with savory southwestern flavors developed by the California Culinary Centers for school food service menu planning.

Southwest beef penne pasta

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Yields 50 Servings

This recipe yields 4 gallons, 2 quarts, and 3 cups southwest penne pasta and 3 pounds and 2 ounces of taco beef to make 50–1½ cups penne pasta, 1 ounce ground beef, and 1 ounce shredded cheddar cheese servings.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 4 pounds and 4 ounces frozen raw (no more than 20 percent fat ground beef (U.S. Department of Agriculture [USDA] food item)
  • ½ cup taco seasoning
  • 1 gallon and 2¾ cups Italian cheese sauce
  • 3 quarts (1 number 10 can) meatless, low-sodium spaghetti sauce, canned (USDA food item)
  • 1 cup dried oregano
  • ½ cup light chili powder
  • 6 pounds and 8 ounces dry whole grain-rich penne pasta (USDA food item)
  • 4 pounds and 9 ounces frozen, whole kernel corn (USDA food item)
  • 3 quarts ⅝ cup, and 1 tablespoon low-sodium black beans, canned (USDA food item)
  • 3 pounds and 3 ounces reduced fat yellow cheddar cheese, shredded (USDA food item)
  • 2.8 ounces (1 bunch) fresh cilantro

Directions

To Prepare in Advance
  1. Thaw beef in refrigerator two days before preparation. Critical Control Point (CCP): Hold beef at an internal temperature of 41°F or lower.
To Prepare Taco Beef
  1. In tilt skillet, over medium heat, add ground beef. Consistently stir with a paddle until the chunks are broken into even pieces.
  2. Drain the fat from the ground beef and add taco seasoning over medium heat. Set aside in a warmer. CCP: Cook beef to an internal temperature of 155°F for 15 seconds.
To Prepare Southwest Cream Sauce
  1. In a large food container, add the Italian cheese sauce, spaghetti sauce, oregano, and light chili powder.
  2. With handheld commercial blender, mix southwest cream sauce until evenly absorbed.
To Prepare Penne Pasta
  1. In a tilt skillet, boil 10 gallons of water and add penne. Cook until al dente.
  2. Drain pasta and add southwest cream sauce, corn, and black beans in tilt skillet over medium heat. Fold in the sauce until the sauce evenly coats the penne. CCP: Cook penne pasta to an internal temperature of 165°F for 15 seconds.
To Assemble Southwest Beef Pasta
  1. Place 1½ cups of penne pasta with southwest cream sauce in a 16-ounce microwave safe bowl.
  2. Portion 1 ounce of taco beef on top of the penne pasta mixture.
  3. Place 2 tablespoons of shredded cheddar cheese on top of the taco beef.
  4. Remove and discard cilantro stems. Rinse cilantro under cool running water and chop to yield 1 cup and 2 teaspoons.
  5. Sprinkle 1 teaspoon of chopped cilantro on top of the cheese.
  6. Cover with lid and place in a warmer. CCP: Hold beef pasta at an internal temperature of 135°F or higher for 15 seconds.
  7. Serve 1½ cups of southwest penne pasta, 1 ounce of ground beef, and 1 ounce of shredded cheese for each serving.

Note: Cheese Sauce, Italian brand is Land O Lakes (#39944). The manufacturer is currently working on a low-sodium option, which will significantly help lower the sodium content in the current recipe.

Nutritional Analysis

  • Calories, in K calories: 683
  • Carbohydrates, in grams: 80.20
  • Protein, in grams: 35.50
  • Saturated fat, in grams: 13
  • Trans fat, in grams: 13
  • Total fat, in grams: 28.50
  • Sodium, in milligrams: 1,033.60

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Wednesday, July 9, 2025
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