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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

Yields 100 Servings

This recipe yields 9 gallons, 1 quart, and 2 cups of southwest penne pasta and 6 pounds and 4 ounces of taco beef to make 100–1½ 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.

  • 8 pounds and 8 ounces frozen raw (no more than 20 percent fat) ground beef (U.S. Department of Agriculture [USDA] food item)
  • 1 cup taco seasoning
  • 2 gallons, 1 quart, and 1½ cups Italian cheese sauce
  • 1 gallon and 2 quarts (2 number 10 cans) meatless, low-sodium spaghetti sauce, canned (USDA food item)
  • 2 cups dried oregano
  • 1 cup light chili powder
  • 13 pounds dry whole grain-rich penne pasta (USDA food item)
  • 9 pounds and 2 ounces frozen, whole kernel corn (USDA food item)
  • 1 gallon, 2 quarts, 1 cup, and 5 tablespoons low-sodium black beans, canned (USDA food item)
  • 6 pounds and 6 ounces reduced fat yellow cheddar cheese, shredded (USDA food item)
  • 5.6 ounces (2 bunches) 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 incorporated.
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 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 2 cups, 1 tablespoon, and 1 teaspoon.
  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

General Recipe Information

Category

  • Hot Plate Recipes
  • Recipes with Condiments

Serving Suggestion

  • Yield 50 or yield 100–1½ cups penne pasta, 1 ounce ground beef, and 1 ounce shredded cheddar cheese.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 3 ounce equivalents meat/meat alternative
  • 2 ounce equivalents whole grain-rich
  • 5/8 cup vegetable (⅛ cup red/orange vegetable, ¼ cup legumes and ¼ cup starchy)
If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Frozen raw (no more than 20 percent fat) ground beef
  • Canned meatless low-sodium spaghetti sauce
  • Dry whole grain-rich penne pasta
  • Frozen whole kernel corn
  • Canned low-sodium black beans
  • Shredded, reduced fat yellow cheddar cheese

Recipe Roots (Flavor Profile)

  • Southwest USA
  • Mediterranean

Preparation Time

  • Preparation: 15 minutes for 50 servings or 25 minutes for 100 servings
  • Cook: 30 minutes for 50 servings or 40 minutes for 100 servings
  • Assembly: 20 minutes for 50 servings or 30 minutes for 100 servings

Critical Control Point (CCP)

  • CCP: Hold beef at an internal temperature of 41°F or lower
  • CCP: Cook taco beef to an internal temperature of 155°F for 15 seconds.
  • CCP: Cook penne pasta to an internal temperature 165°F for 15 seconds.
  • CCP: Hold beef pasta at an internal temperature of 135°F or higher for 15 seconds.

Kid Rating

Five-fork kid rating.

Culinary Center

Natomas Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Thursday, October 6, 2022
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