Penne Pastalaya

It is Mardi Gras every day with this flavorful version of the New Orleans classic. Barilla Whole Grain Penne is a hearty base for “trinity” (onions, peppers, celery) and USDA Turkey Ham.

HACCP Process #3 Complex Food Service

Each serving of this recipe provides 2 oz. eq. whole grains, 2 oz. eq. meat/meat alternative, 1/4 cup other vegetable and 1/4 cup red/orange vegetable.

12 pounds 8 ounces Barilla Whole Grain Penne
19 pounds 6 ounces turkey ham, diced, R/S
6 pounds 8 ounces diced bell peppers & onions, frozen
5 pounds 12 ounces fresh celery
4 - #10 cans USDA diced tomatoes, material #100329
1/2 cup ground cayenne pepper
1/2 cup garlic powder
1 ounce pan spray

Prior To Day of Service

Pre-Prep:  Clean and sanitize prep area.

  1. Pull turkey ham from freezer.
  2. Place turkey ham pouches on parchment paper lined sheet pans and date stamp.
  3. Place meat in cooler on bottom shelf.

CCP: Hold below 41°F


  1. Pull celery from cooler and wash thoroughly at produce sink.
  2. Drain and place at workstation.
  3. Wash hands thoroughly.
  4. Chop celery and place in food storage container.
  5. Cover, date stamp and place in cooler.

CCP: Hold below 41°F

Cook – Boiling method:

  1. Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
  2. Add pasta to boiling water, return to a boil as quickly as possible.
  3. Cook pasta for 4 minutes.
  4. Drain pasta as quickly as possible
  5. Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.

* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

Hold: Place drained, cooled pasta in sealed containers, date stamp and place in walk-in, store for service below 40°F.

CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.


Day of Service

Pre-Prep: Clean and sanitize prep area.


  1. Pull canned diced tomatoes from storage.
  2. Wipe off lids, open and discard lids carefully.
  3. Drain tomatoes.

CCP: Prepare foods at room temperature in two hours or less.


  1. Wash hands thoroughly.
  2. Mix cajun seasoning in small bowl, cover and set aside.
  3. Pull diced onions and peppers from the freezer.
  4. Pull pasta, diced celery and turkey ham from cooler.
  5. Pull 4 deep steam table pans and place at workstation.
  6. Wash hands thoroughly.
  7. Spray steam table pans with pan spray.
  8. Add 1 gallon plus 2 quart plus 1 cup pasta per pan.
  9. Sprinkle 1/4 cup of seasoning mix in each pan of pasta and fold to mix.
  10. Add 4 pounds 14 ounces turkey ham to each pan.
  11. Add 1 pound 10 ounces of peppers and onions to each pan.
  12. Add 3 1/8 cup of diced celery to each pan and fold all together.
  13. Add 1 #10 can of diced tomatoes to each pan and fold all together.
  14. Pat down pasta into sauce to coat well and cover tightly.

Cook: Bake in preheated convection oven at 350°F for 30 – 35 minutes.
Check Temperature, remove when an internal temperature of 165° is reached.

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds

SOP: Batch cook as necessary to insure best end product and nutritional.

Hold: Covered pans into warming carts until service.

CCP: Hold above 135°F

Serve: 1 – 12 oz. spoodle
Each serving is 12.7 ounces or 360 grams

CCP: Hold above 135°F