This on-trend twist on spaghetti & meatballs combines ground beef, bow tie pasta, and tomatoes in a hearty sauce composed of vegetable beef and cream of mushroom soups. Seasoned with garlic, nutmeg and an Italian herb blend, patrons shout Deliziozo!!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|80% lean ground beef||150 oz.|
|diced tomatoes||14 lb.||25 cups|
|garlic||0 1/2 cups|
|Italian seasoning||0 3/4 cups|
|farfalle (bow tie) pasta||8 lb.|
|Parmesan cheese||1.5 lb.||6 3/4 cups|
|bread crumbs||1 lb.||1 qt.|
|Parmesan cheese||8 oz.||2 1/2 cups|
|1. Preheat convection oven to 325°F.
2. In saucepot, combine beef, tomatoes, garlic, Italian seasoning and soup.
|3. Cook pasta according to package instructions. Rinse and drain.|
|4. In large mixing bowl, combine soup, water, nutmeg and cheese. Add cooked pasta and mix well.
5. In four 12 x 20 x 2-1/2 steam table pans, equally divide half the pasta mixture. Top each with beef mixture and remaining pasta mixture. CCP: Cover and bake for 30 to 40 minutes or until internal temperature is 165°F. for 15 seconds.
|6. Combine bread crumbs and cheese. Spread mixture equally over each pan and return to oven to brown.
7. CCP: Hold at 140°F or higher. Cut pans 8 x 3 into 24 (9-oz.) portions For added menu variety, substitute ground pork or sausage for the beef in step
2. Garnish with fresh basil and serve with hot garlic bread.