Penne Pasta Marinara with Chicken Meatballs
This school-friendly recipe combines Jones Dairy Farm Chicken Meatballs with hearty whole grain penne pasta and flavorful marinara sauce for a nutritious, crowd-pleasing meal. Easy to prepare and serve, it’s a balanced dish that delivers great taste and quality students will enjoy. Recipe by Joe Urban.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 6 lbs., 4 oz. | whole grain penne pasta |
| 300 | |
| 8 lbs., 12 oz. | marinara sauce |
| 1 cup, 2 tsp. | fat free parmesan cheese topping |
| 1 cup, 2 tsp. | fresh basil |
Share Recipe
Directions
-
Preheat oven to 375 degrees and kettle or braising pan to 350 degrees.
-
Place meatballs on lined sheet pans. Place in oven and cook for 15-20 minutes. Product must reach an internal temperature of 160 degrees for 15 seconds.
-
Transfer meatballs to 4″ half long steamtable pans, cover with plastic wrap, and hold in warming cabinet until service.
-
Add marinara sauce to kettle or braising pan and cook for 10-15 minutes, stirring regularly.
-
Cook penne pasta in steamer for 8-10 minutes or until al dente. Drain liquid from cooked pasta.
-
Add penne pasta to marinara sauce and mix thoroughly. Transfer pasta to 4″ half long steamtable pans, cover with plastic wrap, and hold in warming cabinet until service.
-
Serve 1 cup of cooked pasta with sauce with 6 chicken meatballs.
-
Offer parmesan cheese and basil as garnish.
Share Recipe
get in touch