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Ingredients
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40 cups (8 kg) cooked rigatoni
2 cups (500 ml) olive oil
10 pcs garlic cloves, minced
3 medium onions, diced
3 cups (750 ml) carrot, diced
3 cups (750 ml) celery, diced
3 kg Reuven Fully Cooked Mostly Dark 1/2" Diced Chicken (Product Code 18307)
2 tbsp (60 ml) dried Italian herb mix
5 pcs zucchini, diced
80 fl oz (10 cups) tomato sauce
3 tbsp (45 ml) butter
3 tbsp (45 ml) all-purpose flour
4 cups (1L) milk, 2%
½ cup (125 ml) fresh basil, chopped
3 cups (750g) ricotta cheese
250 g mozzarella cheese, shredded
Salt & pepper to taste
Tips – Substitute Penne or Fusilli for rigatoni
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Preparation Instructions
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Pasta: Cook according to package directions, stirring occasionally, until al dente or softer depending on desired texture. Drain and hold.
Tomato Sauce: In a large saucepan over medium heat, add oil, garlic, onion, carrot, celery, zucchini and cook for 2 minutes. Add Reuven Fully Cooked Mostly Dark 1/2" Diced Chicken, Italian herb mix , tomato sauce, salt and pepper to taste. Bring to a boil; cover and simmer, stirring occasionally for 10 min.
White Sauce: In a saucepan melt butter over medium heat. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually whisk in milk, bring to a boil and whisk for 3-5 minutes until smooth and thickened. Add in the ricotta cheese and remove from heat.
Assembly: In a large casserole dish combine pasta and tomato sauce. Top with white sauce, fresh basil and mozzarella cheese.
Place under broiler for 2-5 minutes or until cheese is bubbly.
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Nutrition Info.
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1 serving
Calories: ............................ 809
Protein: ............................ 42 g
Fat: .................................... 17 g
Carbohydrate: .............. 126 g
Fibre: ................................... 7 g
Sugar: .................................. 5 g
Cholesterol: ................. 60 mg
Sodium: ...................... 388 mg
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