Tex-Mex Pasta Bake

Speed scratch easy pasta bake with Barilla Whole Grain Elbows, a kicked up USDA salsa, savory turkey crumbles & fresh cilantro for a Tex Mex Fiesta!

HACCP Process #3 Complex Food Service

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

12 pounds 8 ounces Barilla Whole Grain Elbows
13 pounds 14 ounces savory turkey crumbles
3 gallons 2 cups USDA salsa, material #100330
11 pounds 8 ounces USDA sweet corn, material #100313 (2.5 # 10 cans)
1/2 cup ground cumin seed
1/2 cup ground red pepper, cayenne
1/2 cup garlic powder
1/2 cup onion powder
4 cups cleaned and chopped fresh cilantro

Prior to Day of Service

Pre-prep: clean and sanitize prep area.

Prep: Pull pasta from dry storage.  Wash hands thoroughly.

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.

CCP: Hold below 41°F


  1. Pull turkey crumbles from freezer. Wash hands thoroughly.
  2. Place turkey crumble pouches on parchment paper lined sheet pans and date stamp.
  3. Place turkey on lowest shelf in the cooler to thaw overnight.

CCP: Hold below 41°F


Day of Service


  1. Clean and sanitize prep area.
  2. Pull cilantro from cooler.
  3. Wash cilantro and dry.
  4. Wash hands thoroughly and cover with gloves.
  5. Pull cilantro leaves off and roughly chop.
  6. Place in food safe container, to yield 4 cups.
  7. Cover and refrigerate until service.

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

SOP: Never handle ready to eat foods with bare hands.


  1. Pull salsa, corn and spices from dry storage.
  2. Wipe off lids on salsa and corn, open and carefully discard lids.
  3. Drain corn.
  4. Whisk seasonings together.
  5. Pull 4 deep steam table pans.
  6. Pull whole grain pasta and turkey crumbles from cooler.
  7. Wash hands thoroughly.
  8. Spray pans lightly with pan release.
  9. Add 3 pounds 7.5 ounces (55.5 ounces) turkey crumbles.
  10. Mix in 1/2 cup of seasoning to each pan.
  11. Fold in 2 pounds 14 ounces (46 ounces) drained corn to each pan.
  12. Fold in 3 quarts plus 1 cup of salsa to each pan.
  13. Fold in 1 gallon plus 2 quarts plus 1 cup whole grain elbows to each pan.
  14. Press pasta down in meaty sauce.
  15. Cover tightly.

Cook: Bake in preheated convection oven at 350°F for 30 – 35 minutes.
Check and remove when an internal temperature of 165°F 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: Place in warming cart and hold above 135°F

CCP: Hold above 135°F

Prep: Pull chopped cilantro from cooler.
Just before service sprinkle each pan with 1 cup cilantro.

Serve:1 – 12 ounce spoodle.
Each serving is 13.25 ounces or 376 grams

CCP: Hold above 135°F.